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Home | New Kitchen Knives | Hoffritz 8.5" Narrow Slicer Forged Stainless Pakka Solingen (Henckels?

Hoffritz 8.5" Narrow Slicer Forged Stainless Pakka Solingen (Henckels?) 1970s-Early 80s

Hoffritz 8.5" Narrow Slicer Forged Stainless Pakka Solingen (Henckels?) 1970s-Early 80s

Name: Hoffritz 8.5" Narrow Slicer Forged Stainless Pakka Solingen (Henckels?) 1970s-Early 80s
Brand: box of old knives
SKU: VIN1413
Price: 107.04 AUD
Availability: InStock

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$107.04

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$107.04

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Product Description

8.5" slicer made in Solingen, Germany, in quintessential 1970s or early 80s style with the wide bolster, aluminum rivets, and pakka wood composite handle. Hoffritz was not a manufacturer but did source from top-shelf manufacturers of its time; this one is most likely from the 1970s or early 80s, with a composite Pakka wood handle.

The knife has not been sharpened much, and the pakka handle is nice and shiny, with no abuse or delamination (no one put it in a dishwasher!). It did have a bent tip and has been re-tipped, bringing it down from its original length. Price has been adjusted.

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About This Knife

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

Specifications

Listed Length:
Total Length:
Edge Length: 8.5"
Heel Height:
Spine Thickness:
Weight:
Orientation:

Materials

Blade Type:
Steel Type: Vintage Stainless
Steel Hardness (HRC): 54-56?
Reactive: Some Attention
Handle Type:
Handle Material: pakka wood

Care Guide

This is a stainless steel knife.
It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
Use on wooden cutting boards for best results.
Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

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Recommended Sharpening Technique

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.