• 8" Chef's Knife
• 5" Santoku Knife
• 5" Utility Knife
• Kitchen Shears

See individual product pages for more information.

The following also included:

Bread Knife

ANATOMY

1. Point
2. Spine
3. Bolster
4. Tang
5. Handle*
6. Rivets
7. Heel
8. Edge
9. Tip
10. Grip guide (only on Chef’s Knife)

*Subtle color variations may occur due to the material and the handcrafting process.

CLEANING

• Wash before using for the first time: hand wash only.
• Wash, rinse, and towel-dry knives immediately after each use.

CARE

• Hone your non-serrated blades before each use to make sure the blade is properly aligned.
• If you feel resistance as you’re cutting, your blade’s edge may be dull. Non-serrated knives should be sharpened once every one to two years to maintain their sharpness.
• Only use them on knife-safe surfaces like wood or plastic cutting boards. Hard surfaces like glass, marble, or metal will prematurely dull your knives.

USE

1. Hold the knife with your dominant hand:
   1. For the Chef’s Knife: Use a pinch grip. Place your thumb and index finger on the grip guides. Your remaining three fingers should loosely curl around the knife’s handle. Avoid extending your index finger onto the spine.
   2. For all other knives: Grip the handle in your working hand. Your thumb should rest on the side of the handle, and your fingers should curl around the handle.
2. Use your non-dominant hand as a guide:
   1. Curl your fingertips back and place them on the food you’re cutting. Your nails and fingertips should be behind your first knuckle. The knife blade should be parallel to the middle section of your fingers, and your thumb should be behind your fingers.
3. To use:
   1. Chopping, slicing, and dicing: Keeping the point of the blade on the cutting board, move the knife upward and downward in a rocking motion using smooth, even strokes.
   2. Mincing: Start with the tip of the knife on the cutting board. Place your non-dominant hand on the spine of the blade to stabilize the knife. Lift the handle and pivot the knife upward and downward in a rocking motion.
   3. For serrated knives: Slice through foods with a gentle sawing motion, keeping your fingers away from the blade.

GUARANTEE

• Lifetime guarantee for noncommercial use. Refer to sales receipt or website for details. The guarantee is limited and covers defects in materials and workmanship. The guarantee excludes damage by abuse or misuse (such as lack of or improper cleaning, overheating, dishwasher cleaning, use of caustic or other unapproved cleaners or use of nonstick sprays), ordinary wear and tear, or act of God. Product returned is subject to inspection for proper use and care.

Made in China

5" Tomato Knife

ANATOMY

1. Point
2. Spine
3. Bolster
4. Tang
5. Handle*
6. Rivets
7. Heel
8. Edge
9. Tip
10. Grip guide (only on Chef’s Knife)

*Subtle color variations may occur due to the material and the handcrafting process.

CLEANING

• Wash before using for the first time: hand wash only.
• Wash, rinse, and towel-dry knives immediately after each use.

CARE

• Hone your non-serrated blades before each use to make sure the blade is properly aligned.
• If you feel resistance as you’re cutting, your blade’s edge may be dull. Non-serrated knives should be sharpened once every one to two years to maintain their sharpness.
• Only use them on knife-safe surfaces like wood or plastic cutting boards. Hard surfaces like glass, marble, or metal will prematurely dull your knives.

USE

1. Hold the knife with your dominant hand:
   1. For the Chef’s Knife: Use a pinch grip. Place your thumb and index finger on the grip guides. Your remaining three fingers should loosely curl around the knife’s handle. Avoid extending your index finger onto the spine.
   2. For all other knives: Grip the handle in your working hand. Your thumb should rest on the side of the handle, and your fingers should curl around the handle.
2. Use your non-dominant hand as a guide:
   1. Curl your fingertips back and place them on the food you’re cutting. Your nails and fingertips should be behind your first knuckle. The knife blade should be parallel to the middle section of your fingers, and your thumb should be behind your fingers.
3. To use:
   1. Chopping, slicing, and dicing: Keeping the point of the blade on the cutting board, move the knife upward and downward in a rocking motion using smooth, even strokes.
   2. Mincing: Start with the tip of the knife on the cutting board. Place your non-dominant hand on the spine of the blade to stabilize the knife. Lift the handle and pivot the knife upward and downward in a rocking motion.
   3. For serrated knives: Slice through foods with a gentle sawing motion, keeping your fingers away from the blade.

GUARANTEE

• Lifetime guarantee for noncommercial use. Refer to sales receipt or website for details. The guarantee is limited and covers defects in materials and workmanship. The guarantee excludes damage by abuse or misuse (such as lack of or improper cleaning, overheating, dishwasher cleaning, use of caustic or other unapproved cleaners or use of nonstick sprays), ordinary wear and tear, or act of God. Product returned is subject to inspection for proper use and care.

Made in China

3" Paring Knife

ANATOMY

1. Point
2. Spine
3. Bolster
4. Tang
5. Handle*
6. Rivets
7. Heel
8. Edge
9. Tip
10. Grip guide (only on Chef’s Knife)

*Subtle color variations may occur due to the material and the handcrafting process.

CLEANING

• Wash before using for the first time: hand wash only.
• Wash, rinse, and towel-dry knives immediately after each use.

CARE

• Hone your non-serrated blades before each use to make sure the blade is properly aligned.
• If you feel resistance as you’re cutting, your blade’s edge may be dull. Non-serrated knives should be sharpened once every one to two years to maintain their sharpness.
• Only use them on knife-safe surfaces like wood or plastic cutting boards. Hard surfaces like glass, marble, or metal will prematurely dull your knives.

USE

1. Hold the knife with your dominant hand:
   1. For the Chef’s Knife: Use a pinch grip. Place your thumb and index finger on the grip guides. Your remaining three fingers should loosely curl around the knife’s handle. Avoid extending your index finger onto the spine.
   2. For all other knives: Grip the handle in your working hand. Your thumb should rest on the side of the handle, and your fingers should curl around the handle.
2. Use your non-dominant hand as a guide:
   1. Curl your fingertips back and place them on the food you’re cutting. Your nails and fingertips should be behind your first knuckle. The knife blade should be parallel to the middle section of your fingers, and your thumb should be behind your fingers.
3. To use:
   1. Chopping, slicing, and dicing: Keeping the point of the blade on the cutting board, move the knife upward and downward in a rocking motion using smooth, even strokes.
   2. Mincing: Start with the tip of the knife on the cutting board. Place your non-dominant hand on the spine of the blade to stabilize the knife. Lift the handle and pivot the knife upward and downward in a rocking motion.
   3. For serrated knives: Slice through foods with a gentle sawing motion, keeping your fingers away from the blade.

GUARANTEE

• Lifetime guarantee for noncommercial use. Refer to sales receipt or website for details. The guarantee is limited and covers defects in materials and workmanship. The guarantee excludes damage by abuse or misuse (such as lack of or improper cleaning, overheating, dishwasher cleaning, use of caustic or other unapproved cleaners or use of nonstick sprays), ordinary wear and tear, or act of God. Product returned is subject to inspection for proper use and care.

Made in China

Honing Tool

Use and Care Instructions

• Wipe exterior with a lightly dampened cloth as necessary; allow to dry completely. Do not submerge in water. Not dishwasher-safe.

1. Slide guard outward from under unit (to the right for right-handed users or to the left for left-handed users) and align with sharpening slot to protect countertop from knife blade (see illustration #1). Guard should be positioned toward user.
2. Place on dry, flat surface. Stabilize by pressing down on tool. Keep fingers on soft grip sides, away from slot.
3. Grasp handle of clean knife using dominant hand. Start at the heel of the blade. Draw entire edge of knife slowly and lightly through slot using a gentle downward pressure (see illustration #2). Lift up at the end of the stroke to ensure tip is also honed. (see illustration #3). Repeat 5 times.

• If resistance is felt during normal knife use (i.e., cutting), this indicates knife edge is dull and needs care. Hone routinely to keep the cutting edge in proper alignment for optimal performance. When honing is no longer sufficient (i.e., blade seems dull, even after honing) knives should be professionally sharpened.
• Professionally sharpen no more than once every one to two years to maintain sharpness.
• Always use guard to avoid scratching surfaces.
• Not for use with serrated blades, scissors or other types of blades.
• Do not use excessive force when honing your knife.
• Three-year guarantee for noncommercial use. Refer to sales receipt for details.

Knife Block

Subtle color variations may occur due to the natural material and the handcrafting process.

CLEANING

• Wipe the exterior with a damp cloth as needed; towel dry immediately.
• Don’t bleach, submerge in water, or place in the dishwasher.

USE

• Keep away from heat sources. Exposure to heat can dry the wood and cause it to split.
• To keep the wood from drying, use a wood conditioner. Follow the instructions for application.
• Thoroughly wash and dry knives before storing them in the block.
• Although the slots were designed for Pampered Chef’s cutlery, they can hold other knives.

GUARANTEE

• Three-year guarantee for noncommercial use. Refer to sales receipt or website for details.