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CIA Hyde Park 2 Piece Santoku Knife Starter Set

CIA Hyde Park 2 Piece Santoku Knife Starter Set

Item ID: CIA-24014
$120.00 89.95 -
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No kitchen should be without the Culinary Institute of America Masters Collection 2 piece Starter knife set. This knife set combines two of the most practical knives in the kitchen. The 7 inch Santoku knife is an Asian-style all-purpose knife for slicing, chopping, mincing and dicing fruits, vegetables, onions, and herbs, as well as for slicing meats. The 3.5 inch paring knife is ideal for peeling, trimming and slicing fruits and vegetables. Both knives are easy to use because they were designed to meet the demands of comfort and efficiency. Certified Master chefs of The Culinary Institute of America created knives they want to use! We think you'll appreciate their sharpness and easy handling too!

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This 2 piece santoku knife starter set includes the following Hyde Park knives from the CIA:

  • 3.5 inch paring knife
  • 7 inch santoku knife
  • Your purchase benefits the Culinary Institute of America Scholarship Fund
  • Lifetime warranty from the Culinary Institute of America Masters Collection with normal use and proper care
  • Santoku blade measures 7 inches long
  • Total santoku knife measures 11 3/4 inches long
  • Paring knife blade is 3.5 inches. Total knife is 7.5 inches long
  • High carbon, stainless steel, made in Germany
  • Full tang, one-piece forged construction
  • Handle is made from fiberglass-reinforced polyoxymethylene (POM)
  • Hygienic poly resin handle is reinforced with fiberglass and triple-riveted for extra durability
  • A curved, German stainless steel blade resists corrosion and holds an extremely sharp, easily maintained edge
  • Lifetime warranty from the Culinary Institute of America with normal use and proper care
  • Made in Taiwan

UPC: 073287240148
  • recommends washing your knives by hand; then immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your CIA knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.