Damascus steel represents the highest art of hand-forging blades. One man who has mastered this art is the blacksmith Uli Hennicke, founder of Hohenmoorer Messermanufaktur in Asendorf near Diepholz in Lower Saxony. Hundreds of layers of Damascus steel melt into one under the weight of his forging hammer. The bond he creates in the process is as artistic as it is unbreakable.

Layer by layer, layer by layer, the blacksmith brings the blade of this chef's knife to life, which is carefully ground by hand many blows of the hammer later. Finally, the forged blade is etched to further emphasize the pattern typical of Damascus steel, which is slightly different in every blade and therefore unique. More than 2,000-year-old bog oak wood is used for the handle of this "couteau de chef" at Hohenmoorer Messermanufaktur, which is treated several times with hard oil to protect its surface and emphasize the pronounced grain. A brass head plate secures the tang, which disappears completely into the handle of the knife. Working with it in the kitchen is absolutely desirable: the chef's knife is the perfect universal knife for slicing and finely weighing vegetables, meat, fish and green herbs.