Wusthof Classic Ikon 16-Piece Block Set Review
Chefs throughout the world look to WSTHOF for all of their cutlery needs. With its familiar, traditional look, sturdy handle and incredible assortment, the CLASSIC IKON Series is the preferred knife for the professional chef and cooking enthusiast alike. Throughout its history, WSTHOF has focused almost solely on the manufacturing of forged knives for the professional chef and home cooking enthusiast. A considerable number of separate manufacturing steps are required to complete each precision forged knife. Each step is performed to exacting standards by skilled workers aided by the most modern, computer guided equipment. That is how each WSTHOF knife is created, known the world over for its unique, uncompromising quality. The Wusthof Classic IKON 16 Piece Block Set includes:(7267-5) 17 Slot Block (4086/9) Classic Ikon 3-1/2 Paring Knife - Double bolster with synthetic handle. The most versatile of all parers: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables.(4086/12) Classic Ikon 3-1/2 Paring Knife - Double bolster with synthetic handle. (4096) 6 x Classic Ikon 4-1/2 Steak Knives - Double bolster with synthetic handle. The extra-sharp blade is not only a must for cutting the favorite steak, but also for all kinds of meat dishes.(4126)5 Serrated Utility Knife (4506/16) 6 Sandwich Knife (4166/20) 8 Bread Knife Double bolster with synthetic handle. Fresh, crunchy breads, even cutting the birthday cake the serrated edge does it all.(4596/20) 8 Cooks Knife Double bolster with synthetic handle. No kitchen should be without this manual food processor. It is the most essential of all knives used in the kitchen. Slicing, mincing, and dicing of all kind of food. Perfectly balanced, an extension of your hand. Ergonomic handle design developed in consultation with professional chefs.(4473) 10 Sharpening Steel (5558-1) Kitchen shears - From snipping fresh herbs, cutting flowers, fins, paper and twines, kitchen shears are essential helpers in
No comments:
Post a Comment