Enhance your kitchen with this elegant knife block made of oil-treated Oak wood. Its decorative design emulates the shape of the knife handles, making it a functional and aesthetic addition to your culinary workspace.

Knife Block Features

This oak knife block offers several features to enhance your knife storage:

• Horizontally positioned knife slots protect knife blades and reduce wear on knife edges

Knife Set Inclusions

This oak block set includes a versatile selection of knives to meet your cooking needs:

• Paring Knife 8cm - precision cutting
• Asian Paring 12.5cm - versatile for various tasks
• Santoku 16.5cm - a Japanese-style multipurpose knife
• Carving 20.5cm - perfect for precise carving
• Bread Knife 23cm - effortlessly slices through bread
• Chef's Knife 22cm - a must-have for chefs

Knife Features

These knives offer exceptional features for precision cutting:

• Ice-hardened, corrosion-resistant German stainless steel blade (DIN 1-4116)
• Superior taper ground cutting edge for maximum sharpness
• Special 'hairline' grinding finish for maximum corrosion resistance
• Perfectly weighted and balanced knife construction
• Strong water-resistant Pakka wood handle with a comfortable ergonomic grip
• Japanese-inspired Danish design

Maintenance & Care

Proper care ensures the longevity of your knives and knife block:

• Hand wash only - do not clean in the dishwasher
• Maintain sharpness by regularly using a sharpening steel, honing steel, or knife sharpener (excluding serrated edge knives)
• Cut on a non-abrasive surface such as wood, bamboo, or plastic
• Avoid cutting frozen food
• Store your knives in a knife block or on a knife magnet
• Never store loose knives without edge protection in a drawer, as this can rapidly dull the blades

Sharpening Instructions

For keeping your knives sharp, follow these sharpening instructions:

1. Place the knife on a sharpening steel and lift the blade to a 15-degree angle.
2. Apply light pressure and draw the blade across the sharpening steel in an arc from heel to tip.
3. Alternate strokes on each side of the blade in a constant, deliberate motion until the edge is sharp.