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Home | Western Kitchen Knives | Friedr Herder Old Netherlands 7" Boscher Knife Carbon Cherry

Friedr Herder Old Netherlands 7" Boscher Knife Carbon Cherry

€45,56
€45,56
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READ IMPORTANT DELIVERY OPTION INFORMATION

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Boucher

A boucher knife is a classic French-style butcher’s knife designed for breaking down large cuts of meat. Its narrow, slightly curved blade provides the leverage and control needed for trimming fat, portioning primals, and making clean, confident cuts along muscle seams. The pointed tip allows precise work around joints, while the forward balance gives it power for heavier tasks. Durable and versatile, the boucher is a staple tool for both butchery and general meat preparation.

Listed Length: 7"
Total Length:
Edge Length:
Heel Height:
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: C60E
Steel Hardness (HRC): 58-59
Maintenance: More Attention
Handle Type: Western
Handle Material: Cherry with Brass Bolster

  • This is a reactive carbon steel knife.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Use only on a quality wooden cutting board.
  • Do not use on 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 Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 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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C60E

C 0.57–0.65 %, Mn 0.60–0.90 %, Si ≤ 0.40 %, Cr ≤ 0.40 %, Ni ≤ 0.40 %, Mo ≤ 0.10 %, P ≤ 0.03 %, S ≤ 0.035 %.

C60E is a European high-carbon, low-alloy steel used for blades and mechanical parts requiring hardness around 58–62 HRC. It offers good edge formation and moderate wear resistance but limited corrosion protection. Compared with 1095 or SK5, it behaves similarly—easy to sharpen and responsive to a fine polish, though it demands regular care to prevent rust. Suitable for traditional carbon-steel knives, tools, and forgings where toughness and ease of sharpening matter more than stainless behavior.

About Friedr. Herder

Solingen, Germany

Trademarked in 1727 in Solingen, Germany, with a history traceable some 100 years earlier, Friedrich Herder Abr. Sohn is one of the oldest knife makers in the world. Known for its Ace of Spades (♠) trademark, Herder has produced everything from kitchen knives to bayonets. Their classic carbon steel paring and chef knives are prized for steel wuality and hand-ground edges. Herder knives reflect a no-nonsense approach—light, sharp, and built to last—backed by centuries of Solingen tradition. Many models are still hand-finished using old methods, offering simple, high-performing tools with lasting appeal.

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