Hammer Stahl Classic Collection 21 Piece Knife Block Set 6300R

Hammer Stahl Classic Collection 21 Piece Knife Block Set 6300R

The Ultimate Cutlery Collection. The stunning look will gain you numerous compliments while its exceptional design and performance will give you a lifetime of use.

Hammer Stahl knives are made in the tradition of the great German knife makers, but with a patented new design and a manufacturing process that allows them to be affordable. Hammer Stahl knives are coveted for their razor sharp cutting edge, hand forged quality and quad tang design, which makes them some of the more balanced knives in the world today.

21 Piece Knife Block Set Includes :

3.5" paring knife, 7" Vegetable Cleaver, 4.5" Santoku, 7.5" Santoku, 8" Carving Knife, 8" Bread Knife, 10" Slicer, 5" Cheese Knife, Sharpening Steel, 8 Steak knives, two removable steak knife blocks & the beautiful V-Shape rotating Bamboo Display Block. 

3.5" Paring Knife

A small knife with a straight, sharp blade that tapers to a point at the tip. It is easy to handle and works well for peeling, coring, mincing, and cutting small items.

7" Vegetable Cleaver

Wide, rigid blade for chopping, shredding, pounding, or crushing. This versatile knife can be used to slice, dice, and crush. The flat blade is also handy for cleanup.

4.5" Santoku Knife

The Japanese word santoku translates to "three virtues” or "three uses," referring to the three types of cuts the knife is made for: slicing, dicing, and mincing. The  4.5" blade can handle both precision work and medium to large prep tasks. Our unique deep granton edge helps keep food from sticking while chopping.   

7.5" Santoku Knife

The Japanese word santoku translates to "three virtues” or "three uses," referring to the three types of cuts the knife is made for: slicing, dicing, and mincing. Our unique deep granton edge helps keep food from sticking while chopping.

8'' Carving Knife

A high-quality set including an 8" carving knife. A great show piece that makes  carving and serving larger cuts of meat and poultry a pleasure.

8" Bread Knife

A knife with a sharp, scalloped edge that cuts through bread without crushing, tearing, or leaving crumbs.

10" Slicer

A knife with a razor sharp edge that evenly cuts thin slices of ham, prime rib, and other meats.

5" Cheese Knife

A small, thin blade shaped to cut easily through soft or hard textures. The serrated blade has cutouts that reduce sticking, and a speared tip for serving. This knife makes a beautiful and useful addition to cheese and hors d'oeuvres plates.

Features:

German Steel

Our cutlery is made from top-quality German X50CrMoV15 high carbon stainless steel. It is forged and tempered to precise specifications and a Rockwell hardness of 55 - 57 that provides a superior edge and lasting durability.

Razor Sharp Edge

The razor sharp edges are precisely measured by laser for a world-class cutting edge. The blades are sharpened to a 20 degree bevel angle.

Comfortable Grip

Our knives are engineered with a sloped bolster to provide a comfortable grip.

Beautiful Handle

Our Pakkawood handles are infused with phenolic resin that combines the beautiful look of wood with the durability of plastic.

Quad Tang Design

The quad tang design, with the handle's steel exposed on all four sides, provides exceptional balance and superior comfort.

Knife Care:

• Not meant for the dishwasher. Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
•  Sharpen your knife at home using a whetstone or knife sharpener or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.
• Bamboo oil (mineral oil) should be used on knife handles, blocks, and cutting boards as needed.

Knife Use:

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife to cut through bone, as blades can be damaged.