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 selection of German woods ranging from cherry to walnut and iced beech.
The 'K' series of knives are based on the Japanese double bevel technique, which involves sharpening the knife to 20-30 degrees on both sides. The process makes the knife itself more versatile, as they are able to cut fruit and vegetables or meat and fish with ease and a superior cut.
Item details: Utility' describes this knife perfectly, and it has total versatility in design and application. The compact blade has a slight curve towards the tip to direct the cutting line, for quick but precision work in the kitchen. The blade is made using a proprietary stainless steel (chromium, molybdenum, vanadium) which is harder and more durable than the average European stainless steel. It is perfect for a full range of kitchen prep. Plum wood has a diverse color-range but tends to follow a pattern of warm ochre brown with tints of pink and grey. The close wood grain has a find texture and natural luster, and due to the small size of Plum trees swirls, knots and irregularities often add to the patterning.
Also available in walnut, as well as dishwasher safe polyoxymethylene (POM).
Measurements: Length: 9" Blade: 4.5"
Care instructions: The wooden handled version of this knife is not dishwasher safe. Avoid leaving to soak to prevent discolouring or cracking the wooden handle. We recommend treating the blade with a food-grade knife oil on a semi-regular basis.