• These utensils will do it all… hold, cut, slice, shave, break and spread any type of cheese.
• The tools are the ultimate in quality and style with all brushed stainless steel handles and blades.
• The set comes in an eye-catching open window box with clear sleeve and pop-up J-hook tab.
• .

A Cut Above the Rest

The Tizona kitchen knife collection from k++chen boasts six unique knives fit for just about any job you've got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we've got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.

Available Knives:

-- 8" Serrated Bread Knife - The unique sawtooth edge of the bread knife won't be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes

-- 8" Carving Knife - Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!

-- 8" Chef's Knife - The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There's not a lot this knife can't do

-- 7" Western-style Santoku Knife - The chef's knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef's knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control

-- 5" Utility Knife - Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat
-- 4.5" Paring Knife - Ideal for trimming, slicing, and peeling small produce

Caring for Your Knives:

Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade's edge for years, no sharpener required.

A Cut Above the Rest

The Tizona kitchen knife collection from k++chen boasts six unique knives fit for just about any job you've got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we've got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.

Available Knives:

-- 8" Serrated Bread Knife - The unique sawtooth edge of the bread knife won't be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes

-- 8" Carving Knife - Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!

-- 8" Chef's Knife - The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There's not a lot this knife can't do

-- 7" Western-style Santoku Knife - The chef's knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef's knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control

-- 5" Utility Knife - Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat
-- 4.5" Paring Knife - Ideal for trimming, slicing, and peeling small produce

Caring for Your Knives:

Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade's edge for years, no sharpener required.

A Cut Above the Rest

The Tizona kitchen knife collection from k++chen boasts six unique knives fit for just about any job you've got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we've got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.

Available Knives:

-- 8" Serrated Bread Knife - The unique sawtooth edge of the bread knife won't be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes

-- 8" Carving Knife - Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!

-- 8" Chef's Knife - The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There's not a lot this knife can't do

-- 7" Western-style Santoku Knife - The chef's knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef's knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control

-- 5" Utility Knife - Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat
-- 4.5" Paring Knife - Ideal for trimming, slicing, and peeling small produce

Caring for Your Knives:

Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade's edge for years, no sharpener required.

A Cut Above the Rest

The Tizona kitchen knife collection from k++chen boasts six unique knives fit for just about any job you've got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we've got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.

Available Knives:

-- 8" Serrated Bread Knife - The unique sawtooth edge of the bread knife won't be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes

-- 8" Carving Knife - Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!

-- 8" Chef's Knife - The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There's not a lot this knife can't do

-- 7" Western-style Santoku Knife - The chef's knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef's knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control

-- 5" Utility Knife - Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat
-- 4.5" Paring Knife - Ideal for trimming, slicing, and peeling small produce

Caring for Your Knives:

Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade's edge for years, no sharpener required.

A Cut Above the Rest

The Tizona kitchen knife collection from k++chen boasts six unique knives fit for just about any job you've got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we've got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.

Available Knives:

-- 8" Serrated Bread Knife - The unique sawtooth edge of the bread knife won't be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes

-- 8" Carving Knife - Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!

-- 8" Chef's Knife - The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There's not a lot this knife can't do

-- 7" Western-style Santoku Knife - The chef's knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef's knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control

-- 5" Utility Knife - Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat
-- 4.5" Paring Knife - Ideal for trimming, slicing, and peeling small produce

Caring for Your Knives:

Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade's edge for years, no sharpener required.

A Cut Above the Rest

The Tizona kitchen knife collection from k++chen boasts six unique knives fit for just about any job you've got. A good sharp knife is a kitchen necessity for seasoned chefs and casual cooks alike, and we've got you covered with the essentials! Tizona knives are crafted from a single piece of solid X30CR13 stainless steel with a full tang for safe and break-free handling. Each knife features an elegant monochrome handle with a hefty, weight-balanced feel.

Available Knives:

-- 8" Serrated Bread Knife - The unique sawtooth edge of the bread knife won't be the workhorse in your kitchen, but makes quick work of rugged a delicate items, like soft white bread and tomatoes

-- 8" Carving Knife - Narrow and thin, these knives are generally used to create uniform slices of meat. Great for Thanksgiving turkeys and Christmas hams!

-- 8" Chef's Knife - The primary general utility knife for most western cooks. Slice, dice, chop and prepare. There's not a lot this knife can't do

-- 7" Western-style Santoku Knife - The chef's knife of the East, the Santoku knife is typically lighter, smaller, and sharper than a chef's knife, but serves many of the same purposes, often distinguished by its sheepsfoot blade which offers more control

-- 5" Utility Knife - Safe knife handling requires a smaller blade for a smaller task. Utility knifes split the difference between Chef and Paring knives, great for shallots and small cuts of meat
-- 4.5" Paring Knife - Ideal for trimming, slicing, and peeling small produce

Caring for Your Knives:

Hand wash only to keep your knives sharp! The quickest way to a dull, unsafe blade is a dishwasher. Using a honing steel or ceramic honing rod after use, just a few strokes, will keep your blade's edge for years, no sharpener required.

You might not think so, but the safest knife is a sharp knife. The duller a knife's blade, the harder you have to work, the more force you have to exert, and the more likely you'll lose control of the blade and nick a finger. Not to mention a dull knife will tear herbs instead of chop, will crush fragile tomatoes instead of slice. A consistent, safe (and satisfying!) kitchen experience requires a sharp knife, a sharp knife requires proper care, and a honing rod can provide that care in just seconds.

Regular knife use inevitably causes the blade's edge to curl on the microscopic level, which results in poor performance and more difficult, less safe cuts. Running the blade's length along the honing rod will re-align the blade to its original sharpness, but ceramic honing rods have the added benefit of actually being harder than knife steel! This means that each pass on a ceramic rod actually gently abrades the knife, removing steel and actually sharpening in addition to honing. Using a honing rod regularly as part of food preparation will extend the lifespan of your knives considerably.

This ceramic honing rod is 12" long with an 8" rod, which is an ideal size for knives up to 8" long. Ceramic rods pair well with ultra-hard, brittle knives, and work wonders on high-quality Asian blades that typically require a sharpening stone. The ergonomic handle supports both horizontal and vertical grips when honing, and the handle's flared design keeps fingers protected. When not in use, the rod can be easily hung from its loop for no-hassle storage.

You might not think so, but the safest knife is a sharp knife. The duller a knife's blade, the harder you have to work, the more force you have to exert, and the more likely you'll lose control of the blade and nick a finger. Not to mention a dull knife will tear herbs instead of chop, will crush fragile tomatoes instead of slice. A consistent, safe (and satisfying!) kitchen experience requires a sharp knife, a sharp knife requires proper care, and a honing steel can provide that care in just seconds.

Regular knife use inevitably causes the blade's edge to curl on the microscopic level, which results in poor performance and more difficult, less safe cuts. Running the blade's length along the grooved edges of a honing steel will re-align the blade to its original sharpness, and using a honing steel regularly as part of food preparation will extend the lifespan of your knives considerably.

This honing steel is 17" long with an 12" rod, which is an ideal size for knives up to 12" long. Steel rods pair well with low-hardness or high-carbon knives that aren't brittle, as the hard steel of the rod can chip more brittle steel knives. The textured, ergonomic handle supports both horizontal and vertical grips when honing, and the safety guard keeps fingers protected. When not in use, the rod can be easily hung from its loop for no-hassle storage.

Regular knife use inevitably causes the blade's edge to curl on the microscopic level, which results in poor performance and more difficult, less safe cuts. Running the blade's length along the honing rod will re-align the blade to its original sharpness, but ceramic honing rods have the added benefit of actually being harder than knife steel! This means that each pass on a ceramic rod actually gently abrades the knife, removing steel and actually sharpening in addition to honing. Using a honing rod regularly as part of food preparation will extend the lifespan of your knives considerably.

This ceramic honing rod is 17" long with a 12" rod, which is an ideal size for knives up to 12" long. Ceramic rods pair well with ultra-hard, brittle knives, and work wonders on high-quality Asian blades that typically require a sharpening stone. The ergonomic handle supports both horizontal and vertical grips when honing, and the handle's flared design keeps fingers protected. When not in use, the rod can be easily hung from its loop for no-hassle storage