Kitchen Knives
Windmühle vegetable knife medium - the classic Traditional paring knife from the Solingen manufacturer Windmühlenmesser. The knife has been manufactured for over 80 years and for this very reason reminds us of "grandma's drawer". The blade is ground very thin and therefore very sharp. "Solingen thin grind" Assembling and flowing is still done completely by hand. Technical data:Handle material: copper beechRivets: AluminumBlade: stainless or carbon steelSurface: fine gritblade length: approx. 8,5 cm / 3,26 inchOverall length: approx. 18.5 cm
Kai Shun Minamo utility 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: 6", 15 cmHandle length 10.5 cm
Kai Shun Chef's Knife Blade length: 6.0" (15 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: For cleaning, cutting and chopping cabbage, vegetables and herbs.
Buckels knife cherry Buckels table knife with 118 mm blade length Handle: cherry steamed
Kai Shun Paring Knife Blade length: 2.5" (6.5 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 trimming fat and tendons as well as by larding.
Kai Shun Bread Knife Blade length: 9.0" (22.5 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: Scores hard crusts and cuts the soft crumb evenly. Also for large fruits such as pineapple.
Santoku "First Touch" Blade material: 32-layer Damascus steel Handle material: laminated Pakka wood Grinding: double-sided 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. With only 14 cm blade length the perfect entry into the Japanese knife world.
Santoku cherry Handle: Cherry steamedRivets: 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.
Wasabi Bread Knife Blade length: 9.0" (23.0 cm)Handle length: 12.6 cmBlade material: Polished stainless steelGrind: Double sidedHandle material: Antiseptic bamboo-polypropylene combination
Opinel Le Petit Chef children kitchen knife set, 2 pieces Beginner's set Kitchen knife & finger guard with additional finger ring
Kai Shun Utility Knife Blade length: 6.0" (15 cm) Handle length: 10.4 cm Blade material: 32-layer Damascus steel Grinding: double-sided Handle material: laminated Pakka wood Blade hardness: 61±1 HRC Application: For preparing all kinds of vegetables. The all-purpose knife is specially designed for cutting decorative ornaments from vegetables.
Kai Shun Utility Knife Blade length: 4.0" (10 cm) Handle length: 10.4 cm Blade material: 32-layer Damascus steel Grinding: double-sidedHandle material: laminated Pakka wood, Blade hardness: 61±1 HRC, Application: For preparing all kinds of vegetables.The all-purpose knife is specially designed for cutting decorative ornaments from vegetables.
Alpha Olive bread knife Blade length 32 cm
Bread saw Ellenlang cherry Handle: CherryRivets: AluminumBlade: stainlessSurface: blue grittedBlade length: approx. 260 mm / 10 inchTotal length: approx. 400 mm With its 270 mm blade length, it is virtually made for cutting large country breads, because it has a greater stroke length per cut. If you use this length correctly, you can cut a slice from the loaf in just two or three strokes. Like most of the Windmühlen knives, the blade of "Ellenlang" is carefully blue-peened by hand. The resulting smoothness and fineness allow the knife to glide through the bread particularly easily. Of course, this bread saw also has highly ground serrated teeth in the "Solingen thin grind" style, which are polished out by hand. This makes it particularly sharp and is significantly important for easy cutting of even harder breads. The individual teeth on the cutting edge are thinner than in conventional serrated edges. 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, long-lasting bread saw knife.
Bread knife beech with polished shaft Handle: copper beechRivets: AluminumBlade: stainlessSurface: finely flutedBlade length: approx. 195 mm / 7.5 inchesTotal length: approx. 315 mm The elegant blade shape with its slight back curve 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.