Knives & Accessories
For a Japanese chef, the flawless preparation of food has always been a natural part of cooking; Japanese knifemakers manufacture according to this standard. The result is knives that are unique in sharpness and handling. While European knives are usually made of one steel, Japanese knives are forged from a combination of soft iron (for the carrier side) and extremely hard (approx. 62 to 63 HRC) high-purity carbon steel (for the cutting edge). The following applies: knives ground on one side consist of two layers, knives ground on both sides consist of three layers. The shape of the blades follows a simple principle: it is optimized solely for the intended purpose.
Functionally an experience. A universal knife for meat, fish and vegetables (with double-sided sharpening). Its handle is made of gray magnolia wood, the ferrules of water buffalo horn. With it you cut only on the wooden board, never on marble or glass. Once you get used to working with it - it cuts, not presses - you will reach for this knife again and again. The care is very easy, as well as the re-sharpening.
Exchange. Japanese and Bergisches Messerhandwerk. We obtain the Japanese chef's knives from the Solingen-based knife manufacturer Robert Herder, one of our long-time suppliers. For a decade now, they have been maintaining a very intensive cooperation with the master blacksmiths in Sakai and Takefu, where Japanese knifemaking has been rooted for centuries. The goal: to preserve the craft traditions in the three places and to revive them again and again. To this end, there is even a regular exchange of apprentices between the cities in Germany and Japan.
Santoku Hocho. Three virtues
The Japanese name "Santoku", which means "three virtues", already indicates the good qualities of this knife when cutting meat, fish and vegetables - it is the universal kitchen knife in its homeland. Characteristic is the blunt upper edge running in line with the handle. The wide blade protrudes far below the handle, and a carbon steel of the highest quality is used for the cutting edge: "Yasuki", the white steel. The Santoku is handmade by two masters in Sakai.
Kitchen cleaver. The Deba
In our range it is the strongest. The Deba is a knife with an exceptionally strong back of the blade. It is a light knife - and yet so strong that bones and bones of meat and fish can be quickly cut with it. The combination of a wide blade and a very narrow, sharpened blade facilitates precise work when cutting and filleting fish. Helpful here: the one-sided grinding of the blade. The blade is made of the highest quality carbon steel: "Yasuki", white steel. The Deba is handmade by two masters in Sakai.
Solingen knives are world famous. Without them, hardly anyone outside Germany would even know of the city's existence. However, to conclude that it was the knives that secured Solingen a place in the (cultural and historical) history books would be short-sighted.View more
Founded in Solingen in 1872, the Robert Herder company - known for its Windmühlen knives - still makes them, these blades of unalloyed, i.e. stainless, steel. And they do so out of conviction. Giselheid Herder-Scholz, owner of the company and great-granddaughter of the founder, knows that if you treat a carbon steel knife with care, it will last you a lifetime.View more
There are only a few forges left in Germany where knives are actually made purely by hand - Hohenmoorer Messermanufaktur is one of them. There, knives are created as honest, solid, highly functional tools for everyday use.View more