Williams Sonoma Encore Knives Collection

Designed exclusively for us in Solingen, Germany, our high-performance Encore cutlery collection makes everyday prep tasks easy and efficient. The knives combine ultra-sharp German steel blades with user-friendly ergonomic handles. To ensure superior strength, durability and edge retention, each razor-sharp blade is made of X50CrMo stainless steel.

• Knives are precision stamped from German X50CrMo stainless steel.
• Blades resist chips, stains and corrosion.
• Full tangs are double riveted to handles for exceptional balance and control.
• Durable POM handles provide secure, comfortable grip – and resist heat and moisture.
• A Williams Sonoma exclusive.

2-Piece Prep Set includes:

• 3 1/2" Paring Knife
• 8" Chef's Knife

3-Piece Starter Set includes:

• 3 1/2" paring knife
• 5" serrated utility knife
• 8" chef's knife

10-Piece Set includes:

• 3 1/2" paring knife
• 8" chef's knife
• 8" serrated bread knife
• 4 steak knives
• Honing steel
• Kitchen shears
• 9-slot storage block
• Please note: Storage block is counted as individual piece.

• 3 1/2" Paring Knife: 3 3/4" blade, 3 3/4" handle.
• 5" Serrated Utility Knife: 5" blade, 3 3/4" handle.
• 5" Steak Knife: 5" blade, 3 3/4" handle.
• 6" Utility Knife: 6" blade, 4 1/2" handle.
• 8" Chef's Knife: 8" blade, 5" handle.
• 8" Serrated Bread Knife: 8" blade, 4 1/2" handle.
• Steak Knife (4): 5" blade, 3 3/4" handle.
• Honing Steel: 9" rod, 4 1/2" handle; 6.4 oz.
• Kitchen Shears: 8" long; 3.3 oz.
• Storage Block: 10 1/3" x 5" x 9" high; 6 lb. 6 oz.
• Imported.

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surface such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone or frozen food, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent. Rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen knives using whetstone or knife sharpener designed to sharpen at 14-degree angle, or have them sharpened by a professional.
• Store in safe place to protect edges and prevent injury.

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