Cheese and Salami Knife

The motto of this historic knife manufacturer is 'Good Knives are Made by Hand', and they have stayed true to these words for over 140 years. Each blade has been made the same way since 1872 using a special Solingen dry grinding technique. By grinding the blade at a steeper angle than most common knifes, the tapered edge is much sharper and stays that way for longer. At the final stage of shaping the blade undergoes a process called blue-glazing, which is one of the most time-consuming and complex techniques. It leaves each blade with a resonant, bluish tone and an extremely smooth surface. The 67 step process of production for each knife is carried out by master craftspeople, using the finest grade steel and a stunning German wood.

Item details: The slim line blade on this hand ground knife is deceptively light, as the sharp edge and indented blade are carefully designed to cut hard cheeses and well-aged salami. Its makes an attractive and practical addition to a charcuterie board as the cherry wood handle has a warm blush color and fine-grain texture.

Measurements: Blade: 4" L: 8"

Care Instructions: These knives are not dishwasher safe. The handle is made from steamed cherrywood, which will maintain its shape in ambient temperatures and humidity. However, avoid leaving the knife to soak to prevent discolouring or cracking the wooden handle. We recommend treating the blade with a food-grade knife oil semi-regularly.