Universal knife - Chefs range has a spear tip that makes it a classic paring knife, perfect for peeling or any small prep work. It is part of a Chefs range and the first we are bringing to Australia. It is made from hard stainless steel (with a higher carbon content) and is taper ground - the unique method that brings its very thin, sharp edge.
The handle is contoured to the edge of the blade with a full tang. The blade is 90mm and two different wood handle types are plumwood and icewood (the blade on this knife is shaped slightly curved at the end, different from the plumwood).
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.
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.
Ice beechwood is a type of Stock beech or fungus wood. This fungus is developed whenever the beechwood log topples over and due to the humidity the fungus will occur. It corrodes cellulose and only "lignin" is left, which shows as a brown black veins throughout the wood. Well dried, the growth of the fungus stops and due to this process, unique patterns within the pending wood to produces beautiful knife handles.