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Home | Bread | Windmühlenmesser KB2 8.75" Bread Knife Stainless Walnut Handle

Windmühlenmesser KB2 8.75" Bread Knife Stainless Walnut Handle

€274,88
€274,88
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READ IMPORTANT DELIVERY OPTION INFORMATION

This bread knife has a serrated edge on both sides; a great ambidextrous option with long edge life! Moves smoothly through tough crusts but is gentle on soft crumbs.

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 proprietary stainless steel (chromium, molybdenum, vanadium) which is harder than the average European stainless steel. They have good edge life and toughness, but 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.



About This Knife

Bread Knife

Long blade with serrated edge for slicing.

Light Butchery OK

Safe for use around bones.

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: 8.75"
Total Length: 14.25"
Edge Length: 8.75"
Heel Height: 1.5"
Spine Thickness:
Weight:
Orientation: Ambidextrous

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

  • 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

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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