- 12″ Sharpening steel
- 10″ Crust Buster
- 9″ Chef’s
- 7″ Santoku
- 7″ Flexible Filet
- 5″ Boning
- 3 1/2″ Paring
- 2 3/4″ Peeling
- Shears
- 6″ Fork
- Cordura Knife Roll
Blades of Steel.
March 26th, 2009 · 2 Comments · Cooking, Wustof, culinary school, journal, knives
Tags: culinary school·culinary student·journal·knives·Wustof
nice blades
Awesome!!!!!!