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Home | Windmühlenmesser | Windmühlenmesser 4" Gabelspitz Cheese & Tomato Knife Stainless Plum Ha

Windmühlenmesser 4" Gabelspitz Cheese & Tomato Knife Stainless Plum Handle

$65.19
$65.19
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READ IMPORTANT DELIVERY OPTION INFORMATION

The Gabelspitz ("fork tipped") cheese and tomato knife is the perfect small knife for cheese plates, tomatoes, and other small prep tasks in need of a serrated cut. 

 



About This Knife

Cheese & Charcuterie

Perfect for snacks to serving.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Cheese & Charcuterie

Cheese and charcuterie knives are designed for slicing and serving cheeses across a wide range of textures and cured meats. Their blades are designed to minimize surface contact, reducing drag so soft cheeses release cleanly while still providing enough rigidity to portion firmer varieties with others made to spread soft cheeses and jams cleanly. A gently curved edge allows smooth, controlled cuts through salumi, pâtés, and terrines, while pointed tips aide in spearing and serving.

Many styles incorporate cutouts or an offset handle to prevent sticking and keep knuckles clear when working on a crowded board. Whether used for bloomy-rind cheeses, aged alpines, or thinly sliced charcuterie, this knife brings precision, lightness, and serving-ready functionality to any table or service setting.

Listed Length: 4"
Total Length:
Edge Length: 4"
Heel Height:
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type:
Steel Hardness (HRC): 59-60
Reactive: Less Attention
Handle Type: Western
Handle Material: Plum

  • 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.

Dive Deeper

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.

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About Windmühlenmesser - Robert Herder

Solingen, Germany

Robert Herder, also known as Windmühlenmesser (“Windmill Knives”), has crafted knives in Solingen since 1872. Renowned for thin grinds and razor-sharp edges, Windmühlenmesser uses traditional Solinger Dünnschliff (thin grind) techniques and hand-finishing on many models. Their carbon steel paring knives and classic vegetable knives are especially beloved. With wooden handles, patina-prone steel, and a lightweight feel, Windmühlenmesser knives evoke another era—yet still outperform modern mass-produced alternatives. These are tools made to be sharpened and used for life, combining elegance and enduring German craft.

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