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Home | Bread | Windmühlenmesser 10" Bread Knife Stainless Cherry Handle

Windmühlenmesser 10" Bread Knife Stainless Cherry Handle

€111,01
€111,01
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READ IMPORTANT DELIVERY OPTION INFORMATION

The serrated edge of this bread knife has medium depth serrations with high bevels that are polished and ground into the blade by hand, providing smooth and precise cutting feel. The cherry handle is also shaped and sanded to fit comfortably in your hand. This shape of bread knife comes from the silhouette of Windmühlenmesser bread knives from the 1920s.

This knife is a great all-around bread knife, cutting confidently through tough crusts but it not so aggressive that it will tear crumb of softer breads and cakes.



About This Knife

Bread Knife

Long blade with serrated edge for slicing.

Avoid Bones & Dense Foods

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

Stainless Steel

Non-reactive blade.

Serrated

Toothed-edge for more aggressive slicing

Ambidextrous

Suitable for all users.

Bread

A long, serrated knife used for slicing bread and baked goods without crushing. Its teeth grip crusts while gliding through soft interiors.

Listed Length: 10"
Total Length:
Edge Length:
Heel Height:
Spine Thickness:
Weight:
Orientation: Ambidextrous

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

  • 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

Bread

It is a common misconception that serrated knives are unable to be sharpened. While they typically don't need sharpening as often, they will require it at some point. When the times comes, working a round diamond file a bit smaller than the serration with create a burr that can then be removed on a vanadium strop followed by a monodiachrome strop for polishing. If the serrations are very dull, putting a very low angled bevel with a progression of stones starting around 400 up to 1000 will bring them back. The bevel should only extend just past the trough of the serration.

Sharpening Supplies

Stones & Accessories selected specifically for this 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.

See All Windmühlenmesser - Robert Herder