Hawthorne, NY (August 20, 2002) — The finest tools and talents in the culinary world — Wüsthof-Trident and Emeril Lagasse — have joined forces to create EMERILWARE KNIVES. Designed to attract consumers at all levels of culinary skills, including novice home cooks, EMERILWARE KNIVES deliver “BAM” worthy precision results at accessible prices.

In keeping with all other Wüsthof fine cutlery, EMERILWARE KNIVES are crafted from an exclusive high-carbon, stain-resistant alloy engineered to enhance edge-retention and to facilitate resharpening. Made in Solingen, Germany, Wüsthof-Trident’s headquarters and manufacturing base since the company’s founding more than 175 years ago, EMERILWARE KNIVES feature laser-cut sharp blades for precision and consistent high quality. Well balanced with impressive heft, the new collection offers Emeril’s familiar signature etched on the blade of each knife. Virtually indestructible, black poly handles are triple-riveted for strength, seamless and completely hygienic. Emerilware knives are dishwasher-safe although Wüsthof strongly recommends hand washing and drying.

“To have a great time in the kitchen, it’s essential to start with good knives,” says Emeril Lagasse. “They’ll be your best friend, the tools you can rely on to complete a multitude of tasks in preparing food — from cutting and dicing, to mincing, chopping, slicing, carving and more. When you’re equipped with well-crafted sharp cutlery, like my own, cooking is easy and fun.”

Familiar with the premium cutlery brand since his early days of training to be a chef, Emeril adds, “Wüsthof knives are exceptional, and they continue to be a key ingredient in my success cooking at home with my family, in my restaurants, and on television.”

In developing his eponymous line of knives with Wüsthof, Emeril has carefully honed the collection to feature his own all-time favorites, including: several different size straight-edge and serrated paring and utility knives; the cook’s knife (also known as a chef’s knife and the cornerstone of any knife collection) in three sizes, a versatile slicer, bread knife, and more.

EMERILWARE KNIVES are offered in a broad range of practical, gift-ready sets. Two special block sets, the six-piece “Essentials” ($185.00 suggested retail), and the eight-piece “Everyday” ($295.00 suggested retail) also feature an instructive, complimentary video, “Knife Know How” featuring Emeril. The block sets are packaged in colorful yellow boxes, similar to the package design of Emeril’s popular signature cookware, EMERILWARE by All-Clad. EMERILWARE KNIFE sets also include: a 2-piece “Starter Set” featuring the 4-inch parer and 8-inch cook’s knife ($75.00 suggested retail); and a 3-piece “Paring Set” that includes a 2 3/4-inch peeler, 3-inch parer and 3-inch serrated parer ($44.00 suggested retail). The initial offering also includes an indispensable 5-inch cook’s knife that is available separately ($52.00 suggested retail). Promotional prices will offer savings of 20-30 percent off the suggested retail.

Wüsthof-Trident’s new EMERILWARE KNIVES will be available in September 2002 at select department and specialty stores nationwide, such as Bloomingdale’s, Marshall Fields, Chef’s Catalogue and EMERILS.COM, Amazon.com. For more information about EMERILWARE KNIVES, consumers are welcomed to visit the company’s web site: www.wusthof.com. For press information, including requests for product samples or photography, please contact Julia Stambules at JS Public Relations by phone (212) 580-2134 or email:
julia@jspublicrelations.com.

EMERILWARE KNIVES is the newest collection of fine cutlery from Wüsthof-Trident. Wüsthof products are sold at select specialty and department stores in more than 70 countries. They are sought-after and used in the finest dining establishments, and the most prestigious culinary institutions. The U.S. subsidiary, Wüsthof-Trident of America, Inc., is located in Hawthorne, New York.

Chef Emeril Lagasse is currently the chef/proprietor of eight restaurants, two of which are scheduled to open in 2002-2003 — Emeril�s Tchoup Chop (pronounced chop-chop) at Universal Orlando’s new Royal Pacific Resort in the fall, and Emeril’s Restaurant Atlanta in summer 2003. Emeril became a national TV personality with the Food Network’s production of “The Essence of Emeril” and “Emeril Live” which reach over 70 million homes daily. Additionally, Emeril is a food correspondent for ABC’s “Good Morning America,” and author of seven cookbooks, including his first kids cookbook, Emeril’s There’s A Chef in My Soup!

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