Windmühlenmesser 150th Anniversary 2.5" Paring Carbon Walnut

The blade shape of the vegetable knife from the anniversary series "150" corresponds to that of the Klassiker (Classic). The handle, however, comes from a model from the late 19th century, close to the year in which Windmühlenmesser was founded. The upward curve seems unusual, but the functionality of this shape is revealed when you peel and cut it in your hand. The handle fits perfectly into the curve of the hand. Of course, the knife is also suitable for cutting on the board.

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 are still utilizing old hand-work techniques. Their fine, hand-ground blades are extremely light and thin and offer a great cutting feel that is not possible with chunky, mechanized-ground blades. There is no excess steel on the blades, making them lightweight and thin, and the slight convexity makes for reduced friction and sticking during cutting. Windmühlenmesser has worked hard to establish an extensive apprenticeship program at their workshop, preserving old techniques that have nearly disappeared from Solingen.