Hohenmoor chef's knife three layer steel

There are only a few smithies in Germany where knives are actually made entirely by hand - the "Hohenmoorer Messermanufaktur" is one of them. The skilled blacksmiths there make straightforward, dependable, highly functional tools for daily use.

At first glance, you get the impression that Hohenmoor knives pick up on eastern blacksmithing tradition. However, Uli Hennicke, blacksmith and founder of the manufactory, creates his designs in a distinctive way. Each of his knives is unique. In almost meditative concentration, he forges exceptionally durable blades that fascinate with their purist, almost archaic minimalism. In use, however, the Hohenmoor kitchen knives prove their versatility. For example, the curved blade shape of this knife allows for mincing larger quantities of cutlery. Thanks to the characteristic bevelled tip, delicate work is just as easy.

The bevelled tip improves the breakage resistance of a blade like this, which is ground on both sides. The blacksmiths temper the steel a second time at the transition to the handle for keeping the material more flexible while preventing the edge from breaking. The bluish colouration visible on the mono-steel blade in this area bears striking witness to this working step. Besides, on the handle, made of smoked oak, it is also evident that the manufactory places great value on character: the smoking process makes the distinctive grain of each piece of oak wood visible on each handle. The tang, held by a brass ring, lies entirely within the handle of the knife. Additionally, they glue the brass ring to the handle – this prevents moisture from penetrating the handle and causing the wood to deform or crack. With their octagonal oak handle and balanced weight, Hohenmoor knives fit well in hand; they are reliable tools for working in the kitchen.

To ensure that the stainless carbon steel is protected against corrosion and tarnishing for a longer time, they bath it in coffee and tea in Hohenmoor. This process produces the characteristic patina that gives the blades a highly recognizable, genuine appearance.

Carbon steel knives do not belong in the dishwasher. Wipe the knives dry after rinsing and occasionally apply some blade oil. Discoloration may occur on the blade material. However, this is not a sign of inferior quality, but only indicates the rather high carbon content in the material. In case of flash rust, the use of the rust eraser is recommended. A resharpening can be done with the sharpening steel.