A premium bread knife with a slightly cranked handle is of a older style. Supremely sharp, gliding through bread, with little to no crumbs and not crushing the bread.
A chefs knife at 165mm blade length will slice through hard vegetables and thick meats with ease.
Utility knife is an all rounder with 130mm blade - ideal for cleaning vegetables, cutting and peeling. It slices through meats like butter and leaves no balled crumbs when cutting through bread.
And the paring knife is a vegetable knife that belongs to a popular assortment with its traditional oval shaped but long handle.
But like all good knives, never put this in the dishwasher and a few other points; do not use on hard surfaces, do not lever, turning movements or rocking, to ensure the fine blade is kept in fantastic shape. Handle is made of Cherrywood.
With sharpening, you only need 2-3 passes on a stone, not the usual 10 or more on a cheaper knife.
The knives have effortless cutting ability of Japanese knives, but our German Knives have all the features we love in a blade: an ergonomic, well-balanced handles complements a Japanese-inspired blade without the thick bolster and wide profile that make a Western knife feel unwieldy.
The blades are ground with a specialized oscillating jig that creates a convex surface, the most durable grind, and finished with a microbevel to improve the high-carbon steel’s already impressive edge longevity. These methods have been developed over generations by Windmühlenmesser in Solingen, which is immediately apparent by the masterful fit and finish.
Glassine insert with information and care instructions included.