The 'Ruckenspitz' is a pointed steak knife with micro serrations. It's made of a stainless steel blade with 0.7% carbon and hardened to 60 HRC, blue glazed with hand-shaped and polished POM wood handle.
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.