Classic bread knife

The pointed blade with its curved edge goes especially well through bacon, air-dried salami and other long-life sausage specialties. The knifemaker refers to it as a "spine-tipped" knife, where the tip of the blade is actually curved toward the back of the knife (unlike the classic paring knife, whose tip points toward the cutting edge and away from the back). This shape favors a rolling cutting motion, where the blade can easily slide from top to bottom through the material to be cut.

The Bavarian snack has its own rules. The same goes for the Franconian or Thuringian snack, or the North German cold evening meal, which is no less hearty but has a range of other ingredients. Whether it's Friesenkorn or farmhouse bread, smoked fish or sausage specialties, "Obazda" or "Gerupfter" - good tools are appreciated by those who like to serve a cold platter for a little refreshment in between (or as the main meal of the day). We offer the right ones here: Wooden cutting and serving boards in different sizes and two knives with a special blade shape. All wooden parts are made of steamed and oiled cherry wood. The utensils come from Solingen and are mainly handmade in the Windmühlenmesser-Manufactur Robert Herder.