Windmühlenmesser products at Altonaer Silberwerkstatt

Santoku beech Handle: BeechRivets: AluminumBlade: stainless Surface: blue gritBlade length: approx. 165 mm / 6,25 inchOverall length: approx. 300 mm This universal kitchen knife has three virtues and is ideal for all for fish, meat, and vegetable preparations. Finely balanced, the wide blade goes effortlessly through vegetables, fish or meat. The blade is made of an exceptional, high quality stainless or non-stainless steel. It is very finely and thinly ground out in the "Solingen thin grind" and "blue pierced" by hand. You can sharpen this knife with a diamond sharpening steel or a whetstone. The handles are handmade, finely ground, polished and oiled by master craftsmen.

Windmill paring knife large cherry blade stainless or carbon steel for over 80 years the classic in the kitchen large blade also suitable for larger cutting tasks We may all know the classic from grandma's kitchen drawer. Windmühlenmesser is a manufactory in Solingen, Germany, that has been making and forging knives mostly by hand for many decades. The vegetable knives are after the Solinger Dünnschliff, very thinly ground out and therefore very sharp.The large blade of just over 10 cm is also ideally suited for cutting tasks. Technical data:Handle: cherryRivets: AluminumBlade: stainless or carbon steelSurface: fine grainedBlade length: approx. 10.4 cm / 4 inchesOverall length: approx. 21 cm

Wood care oil Wood care oil, macadamia nut oil with lemon essential oil. 50ml Do not leave your cherry wood boards and Windmühlen knives with wooden handles in the dishwater. They are also not suitable for washing in the dishwasher. The consequences would be bleaching and drying out of the wood. The best way to wash them is under running water, with the tip of the blade pointing down.Our woods require some care. They come from Germany and Europe and are - due to the climate - not as densely grown as e.g. tropical woods and therefore not completely water resistant. On the other hand, they have very beautiful, incomparable grains.These grains and color shades are particularly accentuated when the wood is rubbed from time to time with our natural macadamia nut lemon wood care oil. The macadamia nut oil is absorbed particularly quickly, cares for and protects the wood optimally.

Windmill peeling knife "bird beak" cherry "Grandma's" potato peeling knife for over 80 years the classic in the kitchen stainless or carbon steel you have the choice Technical data:Handle: cherryRivets: AluminumBlade: stainless or carbonSurface: finely gritted Blade length: approx. 59 mm / 2,25 inchTotal length: approx. 160 mm

Hamburger bread knife beech Bread knife Hamburger, wide straight blade, smooth ground with red beech handle. Blade length: 182 mm Blade etching "Vogelsäule" (export mark of the company Robert Herder until 1905)

Mini Yatagan Cherry Carbon Blade length: 85 mm Handle: Cherry steamed

Wood care oil Wood care oil, macadamia nut oil with lemon essential oil. 20ml Do not leave your cherry wood boards and Windmühlen knives with wooden handles in the dishwater. They are also not suitable for washing in the dishwasher. The consequences would be bleaching and drying out of the wood. The best way to wash them is under running water, with the tip of the blade pointing down.Our woods require some care. They come from Germany and Europe and are - due to the climate - not as densely grown as e.g. tropical woods and therefore not completely water resistant. On the other hand, they have very beautiful, incomparable grains.These grains and color shades are particularly accentuated when the wood is rubbed from time to time with our natural macadamia nut lemon wood care oil. The macadamia nut oil is absorbed particularly quickly, cares for and protects the wood optimally.

Butter hump knife beech Butter knife with 70 mm humped blade. Handle: red beech

Windmill Paring knife small This paring knife belongs to the absolute classics of Windmühlen knives, quite classically also the handle in red beech.The knife exists for more than 80 years and many know it from "grandma's kitchen drawer". Traditionally ground according to the "Solingen thin grind" and "finely skewered" by hand. Technical data:Handle: copper beechRivets: AluminumBlade: stainless or carbon steelSurface: fine grainedBlade length: approx. 6,25 cm / 3,25 inchTotal length: approx. 185 mm

Windmill Peeling Knife "Bird's Beak" Beech "Grandma's" potato peeling knife for over 80 years the classic in the kitchen stainless or carbon steel you have the choice Technical data:Handle: copper beechRivets: AluminumBlade: stainless or carbonSurface: finely gritted blade length: approx. 59 mm / 2,25 inchTotal length: approx. 160 mm

Butter hump knife olive Attention: this is the butter knife, which is smaller than the classic hunchback knife! Butter knife with 70 mm humpback blade. Handle: olive

Windmill Paring knife small cherry carbon steel or stainless very thinly ground and therefore very sharp since over 80 years THE classic in the kitchen technical datahandle: cherryRivets: AluminumBlade: stainlessSurface: finely piercedblade length: ca. 6,5 cm / 2,5 inchOverall length: approx. 17 cm

Masterpiece cherry Sausage and cheese knife from Windmühle with cherry wood handle. The classic from Solingen. The blade is still blue-plated by hand and very thinly ground.Effortlessly cuts your new masterpiece a soft Camamebert but also a hard salami. Handle: CherryRivets: AluminumBlade: stainless steelSurface: blue gritBlade length: approx. 104 mm / 4 inchesTotal length: approx. 225 mm

Back point cherry large Utility and meat knife back point with handle steamed cherry. Blade stainless blue pierced. Blade length: 182 mm Hand-blued knives are extremely rare today. The fine smooth surface of the back point blade goes through the food particularly easily, even with the hardest sausage or vegetables, such as carrots and celery. The discreet pointing to the back of the blade makes this knife ideal for cutting on the board, because you can roll with it.

Tomato knife fork point cherry stainless steel Handle: cherryRivets: AluminumBlade: stainlessSurface: finely grittedBlade length: approx. 111 mm / 4,25 inchOverall length: approx. 210 mm Tomato and cheese knife equally practical for cutting and serving.The fine saw cuts the tough skin of tomatoes or hard cheese rind quite effortlessly.With the fork at the tip of the blade, slices of tomato or pieces of cheese can be served quickly and serve quickly and skillfully. A nice addition to the wine evening.

Hamburger bread knife cherry Hamburger bread knife, wide straight blade, smooth ground with cherry steamed handle. Blade length: 182 mm

Paring knife with medium point beech blade stainless steel blade or carbon blade you have the choice very popular for coring fruits like apples for over 80 years the classic in the kitchen Technical data:Blade length: 8.5 cm (3.25")overall length: 18,5 cmBlade steel: stainless or carbon piercedRivets: AluminumHandle: beech

Butter hump knife cherry Attention: this is the butter knife, which is smaller than the classic hunchback knife! Butter knife with 70 mm humped blade. Handle: cherry steamed

Buckels knife cherry carbon Buckels table knife with 118 mm blade length Handle: cherry steamed

K2 - Multipurpose knife plum Handle: PlumRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 110 mm / 4.3 inchestotal length: approx. 225 mm K2 - Multi-purpose knifeThe small knife with high demands for cooking. With its compact blade with the gentle curve in the cutting edge, it offers excellent cutting properties.

Small Buckels Cherry Handle: CherryRivets: AluminumBlade: stainlessSurface: fine gritBlade length: approx. 100 mm / 3.75 inchesTotal length: approx. 190 mm This knife here has the same shape as the old German breakfast knife, but is smaller. That's why we call it the "Little Buckels". The thinly ground blade with its sharp edge makes even hard butter spreadable. Delicate spreadable cheese is one of its standard tasks. Small and space-saving, but wide enough for spreading, the small Buckels fits on every breakfast table.

Mini Yatagan cherry stainless Handle: CherryRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 85 mm / 3,25 inchTotal length: approx. 165 mm Blade shape of this knife originally goes back to the Arabian scimitars. Used as a bayonet attachment in Napoleon's time, later called the "Solingen Turk" in Germany, and referred to as the "American" after World War II because of the American soldiers' preference for this shape, this knife has written its own cosmopolitan history. Despite all these influences, however, it has remained unchanged in its form - a beautifully balanced knife. Elegant in sweep and shape, the Mini-Yatagan is a very sharp tool for cutting herbs very finely and accurately. Light rolling when cutting with the curved blade makes working on the cutting board particularly easy and pleasant.

KB2 - Bread ambidextrous plum Bread ambidextrous K B2, stainless, with hand polished serrated edge on both sides with handle made of plum. Handle: plumRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 230 mm / 9 inchesTotal length: approx. 360 mm The Windmill Bread Saw K B2 has a hand polished serrated edge on both sides. Both right-handed and left-handed users can cut evenly with it. The blade remains in the cutting alignment.

Back point olive large Utility and meat knife back point with handle steamed cherry. Blade: stainless steel blue pierced. Blade length: 182 mm Hand-blued knives are extremely rare today. The fine smooth surface of the back point blade goes particularly easily through the material to be cut, even with the hardest sausage or vegetables, such as carrots and celery. The discreet pointing to the back of the blade makes this knife ideal for cutting on the board, because you can roll with it.