Classic bread knife

The pointed blade with the curved edge cuts particularly well through bacon, air-dried salami and other specialty sausages. Knifemakers refer to this as a "back-pointed" knife, where the tip of the blade is actually curved towards the back of the knife (unlike the classic paring knife, whose tip points towards the cutting edge and away from the back). This shape favors a rolling cutting motion that allows the blade to glide easily from top to bottom through the food being cut.

The Bavarian snack has its own rules. The same goes for the Franconian or Thuringian snack, or the North German cold evening meal, which is no less hearty but has a range of other ingredients. Whether it's Friesenkorn or farmhouse bread, smoked fish or sausage specialties, "Obazda" or "Gerupfter" - good tools are appreciated by those who like to serve a cold platter for a little refreshment in between (or as the main meal of the day). We offer the right ones here: Wooden cutting and serving boards in different sizes and two knives with a special blade shape. All wooden parts are made of steamed and oiled cherry wood. The utensils come from Solingen and are mainly handmade in the Windmühlenmesser-Manufactur Robert Herder.