Herder K5 Blue Glazed Chef’s Knife HRC 60
"Thumb-nail-tested" and "scratchfree": the Solingen thin grind.
The Windmill knives from Robert Herder in Solingen are justly known for their carbon steel component of at least 75% and a hardness grade of at least 56 HRC for the carbon steels. They stand out for their traditional sharpening technique: Windmill knives are sharpened to an extreme thinness. The result is an astounding cutting experience.
The most time consuming type of sharpening is the Kessel’s bulge grinding, a special kind of thin grinding in which the blade is taper sharpened from the blade to the back of the knife.
Glazing is what one calls in Solingen the smoothing out of grinding scores remaining on the blade, or the final grinding. The most time-consuming step of the glazing technique is blue glazing, whereby the steel is ground finer and finer in several stages. A blade that has been blue glazed has a slight blue hue.
Stay sharp longer due to increased hardness.
The elastic blades of the following knife has received the Solingen final grinding and is blue glazed. Owing to the very high Rockwell grade (HRC) of 60 it retains its sharpness much longer.
Important to note:
Because of their high degree of hardness and extreme thinness due to sharpening, the blades should never be twisted or turned. Under certain circumstances this can lead to ruptures in the material.
Article Number 41247
Blue glazed carbon steel blade. Handle halves made of steamed apple wood.
Blade length 17.5 cm, overall length 30 cm. Weight 170 g.
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