Robert Herder

Herder bread ambidextrous KB2

Robert Herder
Herder bread ambidextrous KB2
    229,00 €all prices incl. VAT., excl. shipping costs
    In stock, Delivery in 5-6 days

    General Information


    Knife handles made of steamed, finely polished wood are rare. Knife handles made of steamed, finely polished apple tree wood are even rarer because apple tree wood, since it dries slowly, is not one of the typical commercial woods. However, it is very easy to work with due to its hardness, weight and durability. Herder in Solingen manufactures these knife handles with rarity value exclusively for Manufactum: even oiled for better surface protection.

    Symmetrical grind. The Bread Saw.

    This is the fine art of knife sharpening: a serrated edge, executed on both sides and polished by hand. The bread saw, which the manufacturer likes to call the "ambidextrous", can be used by both right-handed and left-handed people. The geometry of the grind is designed for this. The blade retains its cutting edge for longer thanks to the very high hardness of 60 Rockwell (HRC).
    In relation to the ergonomically shaped knife handle, the cutting edge is slightly angled. This makes the cutting process much easier, up to the lower edge of even a larger loaf of bread with a crunchy crust the blade goes through smoothly. The knifemaker says: The knife remains in the cutting line.

    Solingen Thin Grinding: Nail and Scrape Free.

    Windmühlen knives from Robert Herder in Solingen are remarkable not only because of the knife steel (at least 0.75% carbon content and a hardness of at least 56 HRC for the carbon steels), but above all because of the craftsmanship that spares none of the traditional grinding efforts: Windmühlen knives are ground extremely thin. This results in their amazing cutting ability, which is an experience in use. The most elaborate type of grinding is the whale grind, a special type of thin grinding in which the blade is ground tapered towards the back of the knife.


    In Solingen, pließten is the name given to the smoothing of the grinding grooves remaining on the blade, i.e. the fine grinding. The most complex stage of this technique is blue finishing. In this process, the steel is ground finer step by step. You can tell that a blade has been blue-peened because it reflects a slightly bluish light.

    Longer sharp thanks to higher hardness

    The elastic blades of Herder's blue-embossed knives are ground in the Solingen thin section as well as the fuller section. Thanks to the very high hardness of 60 Rockwell (HRC), they retain their sharpness significantly longer.


    Because of the high hardness - and because they are ground so exceedingly thin - the blades should not be twisted or even tilted, as this can lead to chipping of the material when cutting under certain circumstances.

    Product Information

    Article Number 67177

      Blade length 23 cm, total length 36 cm. Weight 150 g.

      In relation to the ergonomically-shaped handle of this large bread knife, the blade is slightly angled which makes cutting even large loaves significantly easier. The blade, made of a stainless steel which is high on the hardness scale of 60 Rockwell (HRC), is designed with a serrated edge on both sides which is polished by hand. The knife can therefore be used by right-handed as well as left-handed people. Half Handles made of steamed apple tree wood.
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