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Home | Western Kitchen Knives | Windmühlenmesser Boscher 8" Harvest Knife Carbon Copper Beech

Windmühlenmesser Boscher 8" Harvest Knife Carbon Copper Beech

$52.00
$52.00
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The Boscher is a very old knife style from the Netherlands going back to the middle ages. It could be found in table knives to larger multipurpose knives. This one is called a harvesting knife as it was used for that purpose but it is a great multipurpose knife from bread to proteins to veggies.

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. No dishwasher!

Robert Herder Windmühlenmesser knives are made in Solingen, Germany, and still utilize old hand-work techniques. Their fine, hand-ground blades are extremely light and ground thin- they offer a great cutting feel that is not possible with chunky, mechanized-ground blades. Paired with a slight convexity, it makes for reduced friction and sticking during cutting.

Windmühlenmesser has worked hard to establish an extensive apprenticeship program at their workshop. There, craftspeople work to preserve old techniques that have nearly disappeared from Solingen.


This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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