Windmühlenmesser K6 9" Slicer Carbon Plum

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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.

These are made with a European carbon steel with at least 1% carbon steel with the addition of vanadium. It is similar to Japanese aogami 2 steel (but with vanadium), which gives it excellent edge life and toughness. Toughness aside, they are ground thin for smooth cutting and will not tolerate misuse. Twisting on the cutting board or cutting hard items like bones or frozen food is not recommended. No Dishwasher use. 

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 still utilize old hand-work techniques. Their fine, hand-ground blades are extremely light and ground thin- they offer a great cutting feel that is not possible with chunky, mechanized-ground blades. Paired with a slight convexity, it makes for reduced friction and sticking during cutting.

Windmühlenmesser has worked hard to establish an extensive apprenticeship program at their workshop. There, craftspeople work to preserve old techniques that have nearly disappeared from Solingen.

Brand: Robert Herder - Windmühlenmesser
Producing Area: Solingen, Germany
Profile: Slicer
Size: 9"
Steel Type: Carbon Steel
Handle: Plum Wood
Total Length: 14
Blade Height: 1"
Edge Length: 9"
Weight: 3.64 oz
Hand Orientation: Ambidextrous
HRC: 60-61.5

 

 

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.

Windmühlenmesser K6 9" Slicer Carbon...

Regular Price
$314.86
Sale Price
$314.86
Regular Price
Sold Out
Unit Price
per 
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