Blades & Axes / German Kitchen Knives

German Kitchen Knives

170614 bmc fw17 kchef knife 0026 gw mg sl crop pjafwd

9.25" blade, 14.75" overall.

Notes
170614 bmc fw17 kchef knife 0045 gw mg sl crop mjyeaa
170614 bmc fw17 k6 knife 0006 gw mg sl crop g9grpl

9" blade, 13.75" overall.

Notes
170614 bmc fw17 k6 knife 0007 mg gw crop aeaoaw
German knife 4 gw enii68

7" blade, 12" overall.

Notes
German knife 5 gw uwjzhv
German kitchen knives utility gw o3sobk

5.2" blade, 10" overall.

Notes
Bcm ecomm 062315 112823 gw ytbhly
170614 bmc fw17 k3 knife 0002 gw mg sl crop zhcjfu

5" blade, 9.5" overall.

Notes
170614 bmc fw17 k3 knife 0013 gw mg sl crop av6wav
German knife 2 gw zbqwhl

4" blade, 9" overall.

Notes
German knife 3 gw xle4qv
Bmc 051216 0177 gw fk40ac

3.5" blade, 8" overall.

Notes
Bcm ecomm 062315 112798 gw edyx3v
German knife 1 gw amvh9d
Composite gw sl edit dt2cth

High-carbon steel, walnut scale handle, and solid brass pins.

Notes
Questions? Ask our expert.

German Kitchen Knives

Our German Kitchen Knives have all the features we love in a blade: an ergonomic, well-balanced walnut handle complements a Japanese-inspired blade without the thick bolster and wide profile that make a Western knife feel unwieldy.

Discover More


Select a knife or set

please select a knife or set
$88 - $1,098
0
  • empty

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

  • Su: true | St: true | Bk: false

Our German Kitchen Knives have all the features we love in a blade: an ergonomic, well-balanced walnut handle complements a Japanese-inspired blade without the thick bolster and wide profile that make a Western knife feel unwieldy.

Story

Enamored with the effortless cutting ability of our Japanese knives, we’ve been hard-pressed to find a Western set that matches in performance. Our German Kitchen Knives have all the features we love in a blade: an ergonomic, well-balanced walnut handle complements a Japanese-inspired blade without the thick bolster and wide profile that make a Western knife feel unwieldy. The blades are ground with a specialized oscillating jig that creates a convex surface, the most durable grind, and finished with a microbevel to improve the high-carbon steel’s already impressive edge longevity. These methods have been developed over generations by Windmühlenmesser in Solingen, which is immediately apparent by the masterful fit and finish. The German Kitchen Knives are the clear result of a prolific conversation amongst the world’s most accomplished bladesmiths.

Specs
  • Convex grind
  • Oval handle contour
  • Master: 9.25" blade, 14.75" overall
  • Fillet: 9" blade, 13.75" overall
  • 7-Inch Chef: 7" blade, 12" overall
  • Utility: 5.2" blade, 10" overall
  • 5-Inch Chef: 5" blade, 9.5" overall
  • Petty: 4" blade, 9" overall
  • Paring: 3.5" blade, 8" overall
  • Ships with Best Made Knife Handbook and Carbon Steel Care Book
Materials
  • 1.25 High-carbon steel, 1.1% carbon
  • 60/61.5 HRC
  • Walnut scales
  • Solid brass pins
Origin
  • Made in Germany
Notes
  • Ships with our Knife Handbook with information on care and sharpening
Care
  • Nothing holds an edge better, or is easier to sharpen, than carbon steel. The trade-off for that quality and ease is that you must wipe your knives completely dry after use and preferably apply a very light coat of oil. Although these knives are made with utmost craftsmanship and pride, they will rust if not cared for.
  • Knives of high hardness offer superior slicing ability, but will not hold up to heavy pounding. Save the cleaving tasks for your beater knife.
  • No knife of any quality should be put through the dishwasher. Blades will dull and risk chipping; wooden handles will quickly deteriorate and can crack.
In The Field

The Catskills, New York. Fall, 2015. Photo by Peter Buchanan-Smith.

History

Since 1872, the Windmühlenmesser factory has housed some of the world's finest cutlers, passing the trade from master to apprentice, preserving the art as modern materials change and the old way is proven to be the right way. Windmühlenmesser calls its signature technique "dry fine grinding," which produces a distinct convex blade profile with a high taper and rounded spine. The blade geometry is critical: any knife can be given a fine edge, but a knife with proper geometry will truly outperform. To further improve the performance of their ultra-hard high carbon steel, Windmühlenmesser uses a technique they call "glazing," which refines the grind of the faces to reduce microscopic surface area for better resistance to rust and discoloration. Every step of the process, from grinding to testing the edge, is done by hand.