Zwilling Four Star 13-piece Block Set | Discover Gourmet
Residential Use
Lifetime Warranty
Made in Germany

Zwilling J.A. Henckels Four Star 13-piece Block Set

$876.50 $449.95

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  • The set includes 4″ Paring Knife, 5″ Serrated Utility Knife, 5.5″ Prep Knife, 8″ Bread Knife, 8″ Chef's Knife, 9″ Sharpening Steel, Four 4.5″ Forged Steak Knives, 2-stage ZWILLING handheld Knife Sharpener, 14-slot Hardwood Knife Block, Twin L Kitchen Shears
  • High-carbon stainless steel knives
  • Ice-hardened to a Rockwell hardness of 57
  • Ergonomic handles for a sturdy grip
  • Handwash only, and thoroughly dry before storing
  • Crafted in Germany
  • Lifetime warranty

Perfectly Balanced, Incredibly Sharp

The Four Star 13-piece set provides chefs with the tools they need for outstanding cutting performance. It's the ideal gift for newlyweds, new homeowners, and anyone looking for a new cutlery collection. Each blade is precision-forged from a single piece of high-carbon steel, designed to be highly resistant from rust and corrosion. The blades are also put through an ice-hardening process for a sharp blade and ensures prolonged edge retention. Each knife features has an ergonomic handle to provide a sturdy, yet comfortable grip as you cut. The set also comes with a wood block for safe storage, a knife sharpener to keep them in pristine shape, and twin shears for excellent dexterity. Overall, the Four Star 13-piece set offers the whole package of knives at a fantastic price. With proper care, these knives will slice, dice, mince, and cut a plethora of ingredients for many years in your kitchen.

Name: Zwilling J.A. Henckels Four Star 13-piece Block Set
UPC: 035886398965
Manufacturer: Zwilling J.A. Henckels

Care of Knives

A good knife is an investment. With proper care, it will last a lifetime.

All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately.  Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)

No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning.  Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use. 

Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps

1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.

Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife.  Zwilling J.A. Henckel warranty does not cover misuse.


Proper Knife Storage

Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place.  A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears. 


Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.