The K6 slicer is best suited for filleting fish or thinly slicing proteins like ham, roasts, etc. The Windmühlenmesser 'K' series knives are inspired by classic Japanese double bevel designs. They have thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a 'blue' glaze, a shiny final polish from natural stone powder. The ergonomic handles are hand polished and shaped.
Carbon steel requires care to keep from rusting; it should be dried immediately after use and never left soaking or wet. Carbon steel gets sharper and holds its edge longer than stainless.
Robert Herder Windmühlenmesser knives are made in Solingen, Germany, and are still utilizing old hand-work techniques. Their fine, hand-ground blades are extremely light and thin and offer a great cutting feel that is not possible with chunky, mechanized-ground blades. There is no excess steel on the blades, making them lightweight and thin, and the slight convexity makes for reduced friction and sticking during cutting. Windmühlenmesser has worked hard to establish an extensive apprenticeship program at their workshop, preserving old techniques that have nearly disappeared from Solingen.