Kitchen Knives

Ramon Hanelt Santoku 75 Handmade chef's knife with Santoku blade by Ramon Hanelt non-stainless steel C130 (1.1563) Leather sheath included Blade finish: satin finished by hand

Dante 925/- bread knife 925/- Sterling silver or 150 solid silver plated

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.

Windmill Paring knife medium cherry with carbon steel blade or stainless steel blade with cherry wood handle very thinly ground and therefore very sharp A knife like from grandma's drawer. Vegetable knives from Windmühle have been manufactured for 80 years and have hardly changed. Windmill knives are still mostly made and cast by hand. Technical data:Handle: CherryRivets: AluminumBlade: carbon steel or stainlessSurface: fine gritBlade length: approx. 8,5 cm / 3,25 inchOverall length: approx. 18.5 cm

Kai Shun Santoku Knife Blade length: 7" (18 cm) Handle length: 12.2 cm Blade material: 32-layer Damascus steel Grinding: double-sided Handle material: laminated Pakka wood Blade hardness: 61±1 HRC Application: suitable for all purposes. The traditional Japanese all-purpose knife (Santoku) is the most popular knife in Japan. However, it is just as suitable for European cuisine.

Kai Shun Premier chef's knife For the trend-setting Shun Premier Tim Mälzer series, KAI developed more knives from 32 layers of corrosion-resistant Damascus steel. This is finished with a hand-hammered finish known in Japan as Tsuchime, combining timeless aesthetics and ultimate sharpness. The blades feature a solid core of VG MAX steel with a hardness rating of 61±1 HRC. True to Tim Mälzer's premise: "A good knife not only makes work easier, it also helps you succeed", each of the carefully crafted damask knives has been meticulously matched to its respective field of application by the Japanese forging artists from Seki City. All shapes also guarantee precise cutting performance for both right-handed and left-handed users due to the particularly symmetrical shape of their walnut handle. Blade length: 8", 20 cm Handle length: 12 cm

Nesmuk Exclusive C90 Makassar Ebony Wood unique kitchen knife with noble ebony handle blade made of hand-forged wild damask (210 layers) hollow ground on one side technical data  blade length: 18 cm Blade material:  Damascus steel (210 layers) handle material: ebony burl Dishwasher safe: No

Bread saw cherry with polished shaft Handle: cherryRivets: AluminumBlade: stainlessSurface: blue grittedBlade length: approx. 220 mm / 8.5 inchesTotal length: approx. 345 mm The elegant blade shape with its slight back sweep goes back to the style of the early 1920s.The hand-ground polished shaft with the extremely high teeth and the thin scabbard ensure exceptional cutting quality. The individual teeth on the cutting edge are thinner than conventional serrations. This makes them many times sharper, but also somewhat more sensitive. Small burrs that can form in the individual teeth during use are completely normal with this serrated edge and do not detract from the high cutting ability. The result of all these features is an incredibly sharp, durable bread saw knife.Its light weight allows for easy and comfortable handling. The aesthetics and function of this bread saw makes cutting bread a daily pleasure, without a sea of crumbs.

Nesmuk Soul Chef's Knife 240 Olive elegant chef's knife with beautiful olive wood handle Blade made of high performance niobium steel Very finely ground Technical data: Blade length: 240 cm Blade material:  Niobium steel Handle material:  Olive wood  Dishwasher safe: No

Kai Shun Tomato Knife Blade length: 6.0" (15 cm), handle length: 10.4 cm, blade material: 32-layer Damascus steel, grind: double-sided, handle material: laminated Pakka wood, blade hardness: 61±1 HRC Application: For peeling, cutting, cleaning and garnishing fruits and vegetables, for preparing meat by separating fat and tendons and by larding.

Ramon Hanelt Nakiri made of 1.3505 stainless steel leather sheath included completely made by hand handle material: figured maple

Wüsthof Classic Ikon Ham Knife For cutting roasts, meat, but also fruits and vegetables.

Wasabi utility knife Blade length: 4.0" (10.0 cm)Handle length: 12.6 cmBlade material: Polished stainless steelGrind: Double sidedHandle material: Antiseptic bamboo-polypropylene combinationBlade hardness: 58±1 HRC The small all-rounder especially good for vegetables. But also for small hands. Wasabi Black - polished blade, black handle: The knives developed in Japan, with a stainless polished stainless steel blade with 58±1 HRC hardness, give your kitchen a distinctive, Far Eastern flair. For the Wasabi range, a handle was developed whose special combination of bamboo powder and polyphropylene offers optimal hygiene - also due to the naturally antibacterial effect of the bamboo components. In contrast to the traditional Japanese wooden handle, the black handle is not plugged, but completely encloses the blade, so that the blade is firmly connected to the handle and, on the other hand, no dirt is deposited - commercial kitchen suitability guaranteed.

Buckels knife olive Buckels table knife with 118 mm blade length Handle: Olive

Swiss Modern Damascus Limited Edition 2021 - Bread knife limited to 1.884 pieces worldwide Damascus blade and walnut handle Technical data: Blade length: 22 cmWeight: 95 gramHandle material: walnut wood

Bird beak olive Handle: OliveRivets: AluminumBlade: stainlessSurface: fine gritBlade length: approx. 59 mm / 2,25 inchTotal length: approx. 160 mm This paring knife is one of Windmill's finest ground knives. It has an elongated, well-balanced handle that fits in your hand like a glove when slicing. Potatoes or fruit are best peeled with this knife.

Kai Shun Minamo Office Knife The Shun Minamo series joins the premium class of kai knife series as an elegant understatement. Here the Japanese and the European are artfully combined. Tim Mälzer had the idea to develop a combination of the typical Japanese Santoku knife and the classic European chef's knife. This fusion was considered the basis for the three blade shapes. The series is defined by a clear design language. A black handle in combination with the specially designed blade, which is evenly interspersed with a fine damask grain, make each knife look like a unique piece. The name of the series comes from this fine grain, which is reminiscent of a water surface (jap. Minamo) in the rain. The blade construction of hard core, sheathed in more flexible Damascus steel, ensures maximum sharpness, long edge retention and ideal performance. Hardness 60 (±1) HRCblade length: 3.5", 9.0 cmHandle length 10.5 cm

Paring knife with medium pointed blade cherry 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: cherry

Haiku Kurouchi Ko-Yanagi Ko-Yanagi, blade length 10.5 cm hardness circa 61 degrees Rockwell The non-stainless knife can tarnish quickly due to moisture, thus forms a natural patina on the blade. This patina does NOT affect the performance of your CHROMA Haiku Kurouchi knife, only the appearance.

Mushroom knife Opinel This knife was designed by Opinel specifically for gathering and preparing mushrooms. Mushrooms can be easily skinned with the fine, curved Sandvik stainless steel blade with serrated spine. At the end of the handle made of natural-colored, lacquered beech wood is a brush made of boar bristles, with the help of which you can easily brush off soil residues from the mushrooms.