The fine shaft of this knife cuts the smooth skin of tomatoes, peppers or grapes just as effortlessly as it slices or chops (unbarked) hard cheese. The three-pronged fork at the tip of the blade also replaces the serving utensils at the table - or on the go at a picnic.

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.