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Home | Western Kitchen Knives | Weck & Müeller 10" Chef Knife Hand Forged Carbon Steel Solingen 1950s

Weck & Müeller 10" Chef Knife Hand Forged Carbon Steel Solingen 1950s 60s

$229.72
$229.72
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Hand forged after drop forged (and originally hand ground as well) with the post war handle shape of the 1950s and 60s (round transition from bolster to handle). There is no taper to handle tang but there is a lot of taper on the blade spine characteristic of hand forging. Walnut handle had been gone over by a wire brush leaving some deep scratches that we have mostly removed, there are a few scratches left but no cracks. 

For its length it is light and nimble and will be easy to use for someone more accustomed to a shorter blade of equal or greater weight.  

When found it had been sharpened in enough so that the edge was starting to get thick, it has been thinned and re-ground along the face of the blade to bring it back to a smooth cutting geometry. 


10.25" cutting edge, 15.25" overall 7.6 oz

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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