Kitchen Knives at the Knife Lounge
A good kitchen knife makes all the difference: it’s your daily companion in the kitchen. Whether you're filleting fish with precision, peeling fruits and vegetables, or slicing bread, cheese, and meat – with the right knife, every move becomes a pleasure and cooking is twice as much fun.
Mushroom knife Opinel This knife was designed by Opinel specifically for gathering and preparing mushrooms. Mushrooms can be easily skinned with the fine, curved Sandvik stainless steel blade with serrated spine. At the end of the handle made of natural-colored, lacquered beech wood is a brush made of boar bristles, with the help of which you can easily brush off soil residues from the mushrooms.
Perceval 9.47 2-piece table knife set olive When Yves Charles, current owner of the French knife manufacturer Perceval, was still a star chef in Paris, he created his own table knife based on the simple "Les Fancais". The 9.47. It is the perfect knife for lovers of ergonomics, but who do not want to give up good cutting properties. Simple and elegant, the 9.47 knife is characterized by clean, timeless lines. Dimensions: 217 mm x 19 mm x 10.5 mmBladeBlade length: 107 mm width: 19 mmThickness: 2,5 mmSteel: 14C28 (Sandvik) - cryogenic treatmentRockwell hardness: 59 HRCSlowly ground and polished in the traditional way with roughened buffalo leather HandleLength: 110 mmMaterial: olive woodMounting with allen screws (stainless steel)
K3 - Cooking and filleting knife Handle: PlumRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 125 mm / 5 inchestotal length: approx. 245 mm K3 - Cooking and Filleting KnifeThis compact, narrow knife is very finely ground and is very well suited for filleting meat and small fish. Also vegetables and harder fruits are not afraid.
Windmühle vegetable knife medium - the classic Traditional paring knife from the Solingen manufacturer Windmühlenmesser. The knife has been manufactured for over 80 years and for this very reason reminds us of "grandma's drawer". The blade is ground very thin and therefore very sharp. "Solingen thin grind" Assembling and flowing is still done completely by hand. Technical data:Handle material: copper beechRivets: AluminumBlade: stainless or carbon steelSurface: fine gritblade length: approx. 8,5 cm / 3,26 inchOverall length: approx. 18.5 cm
Kai Shun Minamo utility knife The Shun Minamo series joins the premium class of kai knife series as an elegant understatement. Here the Japanese and the European are artfully combined. Tim Mälzer had the idea to develop a combination of the typical Japanese Santoku knife and the classic European chef's knife. This fusion was considered the basis for the three blade shapes. The series is defined by a clear design language. A black handle in combination with the specially designed blade, which is evenly interspersed with a fine damask grain, make each knife look like a unique piece. The name of the series comes from this fine grain, which is reminiscent of a water surface (jap. Minamo) in the rain. The blade construction of hard core, sheathed in more flexible Damascus steel, ensures maximum sharpness, long edge retention and ideal performance. Hardness 60 (±1) HRCblade length: 6", 15 cmHandle length 10.5 cm
Kai Shun Chef's Knife Blade length: 6.0" (15 cm) Handle length: 12.2 cm Blade material: 32-layer Damascus steel Grinding: double-sided Handle material: laminated Pakka wood Blade hardness: 61±1 HRC Application: For cleaning, cutting and chopping cabbage, vegetables and herbs.
Buckels knife cherry Buckels table knife with 118 mm blade length Handle: cherry steamed
Kai Shun Paring Knife Blade length: 2.5" (6.5 cm), handle length: 10.4 cm, blade material: 32-layer Damascus steel, grind: double-sided, handle material: laminated Pakka wood blade hardness: 61±1 HRC Application: For peeling, cutting, cleaning and garnishing fruits and vegetables, for preparing meat by trimming fat and tendons as well as by larding.
Kai Shun Bread Knife Blade length: 9.0" (22.5 cm) Handle length: 12.2 cm Blade material: 32-layer Damascus steel Grinding: double-sided Handle material: laminated Pakka wood Blade hardness: 61±1 HRC Application: Scores hard crusts and cuts the soft crumb evenly. Also for large fruits such as pineapple.
Santoku "First Touch" Blade material: 32-layer Damascus steel Handle material: laminated Pakka wood Grinding: double-sided Blade hardness: 61±1 HRC Application: Suitable for all purposes. The traditional Japanese all-purpose knife (Santoku) is the most popular knife in Japan. However, it is just as suitable for European cuisine. With only 14 cm blade length the perfect entry into the Japanese knife world.
Santoku cherry Handle: Cherry steamedRivets: AluminumBlade: stainless Surface: blue gritBlade length: approx. 165 mm / 6,25 inchOverall length: approx. 300 mm This universal kitchen knife has three virtues and is ideal for all for fish, meat, and vegetable preparations. Finely balanced, the wide blade goes effortlessly through vegetables, fish or meat. The blade is made of an exceptional, high quality stainless or non-stainless steel. It is very finely and thinly ground out in the "Solingen thin grind" and "blue pierced" by hand. You can sharpen this knife with a diamond sharpening steel or a whetstone. The handles are handmade, finely ground, polished and oiled by master craftsmen.
Wasabi Bread Knife Blade length: 9.0" (23.0 cm)Handle length: 12.6 cmBlade material: Polished stainless steelGrind: Double sidedHandle material: Antiseptic bamboo-polypropylene combination
Opinel Le Petit Chef children kitchen knife set, 2 pieces Beginner's set Kitchen knife & finger guard with additional finger ring
Kai Shun Utility Knife Blade length: 6.0" (15 cm) Handle length: 10.4 cm Blade material: 32-layer Damascus steel Grinding: double-sided Handle material: laminated Pakka wood Blade hardness: 61±1 HRC Application: For preparing all kinds of vegetables. The all-purpose knife is specially designed for cutting decorative ornaments from vegetables.
Kai Shun Utility Knife Blade length: 4.0" (10 cm) Handle length: 10.4 cm Blade material: 32-layer Damascus steel Grinding: double-sidedHandle material: laminated Pakka wood, Blade hardness: 61±1 HRC, Application: For preparing all kinds of vegetables.The all-purpose knife is specially designed for cutting decorative ornaments from vegetables.
Alpha Olive bread knife Blade length 32 cm
Bread saw Ellenlang cherry Handle: CherryRivets: AluminumBlade: stainlessSurface: blue grittedBlade length: approx. 260 mm / 10 inchTotal length: approx. 400 mm With its 270 mm blade length, it is virtually made for cutting large country breads, because it has a greater stroke length per cut. If you use this length correctly, you can cut a slice from the loaf in just two or three strokes. Like most of the Windmühlen knives, the blade of "Ellenlang" is carefully blue-peened by hand. The resulting smoothness and fineness allow the knife to glide through the bread particularly easily. Of course, this bread saw also has highly ground serrated teeth in the "Solingen thin grind" style, which are polished out by hand. This makes it particularly sharp and is significantly important for easy cutting of even harder breads. The individual teeth on the cutting edge are thinner than in conventional serrated edges. This makes them many times sharper, but also somewhat more sensitive.Small burrs that can form in the individual teeth during use are completely normal with this serrated edge and do not detract from the high cutting ability. The result of all these features is an incredibly sharp, long-lasting bread saw knife.
Spyderco SpydieChef - The chef on the go Marcin Slysz Design CQI version (newer improved version) A knife for on the go, which specializes in cutting fruit, vegetables or other food - a good idea apparently thought Marcin Slysz, the designer of the Spyderco Spydiechef.Slysz, who is already enormously popular thanks to his designs such as the Techno, the Slysz-Bowie or most recently the Swayback, has hit the bull's eye with the Spydiechef. This folding knife has a whole series of interesting features. First of all, there is the unique blade shape, which basically consists of a single, elongated sweep to the tip. The cutting edge is below the handle over the entire length, so that when cutting on a smooth surface (such as a cutting board), the hand still has enough space to the base. For the steel, Marcin Slysz and Spyderco have chosen a true exotic. Zapp's LC200 is basically the US equivalent of Cronidur 30, which in turn was developed in Germany by Krupp as ball bearing steel for NASA.LC200 is a high-alloy, nitrogen-infused tool steel that is described as virtually rust-free. Unlike other steels that are highly resistant to rust, LC200 is characterized by a significantly higher cutting durability. Absolute freedom from rust was also a priority for the rest of the Spydiechef's equipment. Thus, in addition to the titanium handle scales, the entire hardware is milled from titanium. As a final detail, a small ceramic detent ball is used on this knife, which is of course also completely rust-free. The lightly matted wire clip (also made of titanium), allows the knife to discreetly disappear in your pocket. The result is a pocket knife that can be used without hesitation in damp or wet environments such as the kitchen or even at the seaside. Thanks to the material mixer, corrosion is not an issue to worry about here.
Bread knife beech with polished shaft Handle: copper beechRivets: AluminumBlade: stainlessSurface: finely flutedBlade length: approx. 195 mm / 7.5 inchesTotal length: approx. 315 mm The elegant blade shape with its slight back curve goes back to the style of the early 1920s.The hand-ground polished shaft with the extremely high teeth and the thin scabbard ensure exceptional cutting quality. The individual teeth on the cutting edge are thinner than conventional serrations. This makes them many times sharper, but also somewhat more sensitive. Small burrs that can form in the individual teeth during use are completely normal with this serrated edge and do not detract from the high cutting ability. The result of all these features is an incredibly sharp, durable bread saw knife.Its light weight allows for easy and comfortable handling. The aesthetics and function of this bread saw makes cutting bread a daily pleasure, without a sea of crumbs.
Which knife is right for you?
Whether you're a beginner or a seasoned chef: a good kitchen knife is essential. In our shop, you’ll find a wide selection of high-quality kitchen knives that not only perform their cutting tasks but also look stunning. From Solingen classics like Burgvogel to chef’s knives by Kai Shun featuring Damascus steel blades and elegant handle materials – true masterpieces. For special tasks like mushroom picking, Opinel knives are perfect, impressing with their classic design. Timeless icons our grandmothers already used include the Windmühlenmesser, also made in Solingen. Especially elegant and handcrafted works of art are the Japanese knives from Kai or the handmade knives from Martin Huber.
Did you know that Japanese kitchen knives have a fascinating history rooted in the traditions of swordsmithing? Techniques originally used to craft Samurai swords were adapted for kitchen knife production. Then as now, these knives stand for precision, sharpness, and aesthetic value – and are renowned worldwide for their exceptional craftsmanship.
What makes a good knife?
A good chef’s knife offers several key qualities: the blade should be razor-sharp and finely ground to allow for precise cuts with minimal effort. Additionally, the handle should feel comfortable and secure in your hand. This gives you full control when cutting – and makes (almost) every task in the kitchen a joy.
Proper care
“Japanese chefs believe,” says celebrity chef Masaharu Morimoto, “that our soul passes into our knives once we use them. You wouldn’t put your soul in the dishwasher.” This quote captures the bond between chefs and their knives – and makes one thing very clear: never clean your knife in the dishwasher. Dishwasher cycles cause corrosion, even with stainless steel. Instead, wash your knife by hand using warm water and a bit of dish soap. Be sure to dry it immediately afterward to avoid water spots or rust stains.
Proper care is key to keeping your knife sharp and beautiful over time. This includes oiling carbon steel blades and wooden handles, realigning the blade’s edge with a honing rod, and maintaining the sharpness with a whetstone. You’ll find suitable products in our maintenance section.
Gifting kitchen knives
A kitchen knife makes a practical yet truly special gift – for amateur cooks and pros alike. But perhaps you’ve heard the saying that knives should not be given as gifts? This old superstition claims a gifted knife might “cut” the bond between two people. The remedy: the recipient gives the giver a symbolic coin (like a euro). This way, the knife is considered “bought” and the superstition is broken.
Need advice? We’re here for you
If you’d like to test a knife before buying, we’d love to welcome you to our store in Hamburg, located on Holstenstraße. We’re happy to help you find the right knife. If you have questions about our knives, feel free to send us a message via our contact form – or just give us a call: +49 (0)40 38 61 48 58
One last tip: our fixed blade knives, practical folding knives, and of course EDC knives that elevate your everyday carry – you’ll find them all in our shop.