Santoku beech
Handle: BeechRivets: 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.
Butter hump knife cherry
Attention: this is the butter knife, which is smaller than the classic hunchback knife!
Butter knife with 70 mm humped blade.
Handle: cherry steamed
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.
Paring knife with medium point beech blade
stainless steel blade or carbon blade you have the choice
very popular for coring fruits like apples
for over 80 years the classic in the kitchen
Technical data:Blade length: 8.5 cm (3.25")overall length: 18,5 cmBlade steel: stainless or carbon piercedRivets: AluminumHandle: beech
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
Tomato knife fork point cherry stainless steel
Handle: cherryRivets: AluminumBlade: stainlessSurface: finely grittedBlade length: approx. 111 mm / 4,25 inchOverall length: approx. 210 mm
Tomato and cheese knife equally practical for cutting and serving.The fine saw cuts the tough skin of tomatoes or hard cheese rind quite effortlessly.With the fork at the tip of the blade, slices of tomato or pieces of cheese can be served quickly and serve quickly and skillfully. A nice addition to the wine evening.
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.
Back point cherry large
Utility and meat knife back point with handle steamed cherry.
Blade stainless blue pierced.
Blade length: 182 mm
Hand-blued knives are extremely rare today. The fine smooth surface of the back point blade goes through the food particularly easily, even with the hardest sausage or vegetables, such as carrots and celery. The discreet pointing to the back of the blade makes this knife ideal for cutting on the board, because you can roll with it.
Windmill peeling knife "bird beak" cherry
"Grandma's" potato peeling knife
for over 80 years the classic in the kitchen
stainless or carbon steel you have the choice
Technical data:Handle: cherryRivets: AluminumBlade: stainless or carbonSurface: finely gritted Blade length: approx. 59 mm / 2,25 inchTotal length: approx. 160 mm
Masterpiece cherry
Sausage and cheese knife from Windmühle with cherry wood handle. The classic from Solingen. The blade is still blue-plated by hand and very thinly ground.Effortlessly cuts your new masterpiece a soft Camamebert but also a hard salami.
Handle: CherryRivets: AluminumBlade: stainless steelSurface: blue gritBlade length: approx. 104 mm / 4 inchesTotal length: approx. 225 mm
Paring knife with medium pointed blade cherry
stainless steel blade or carbon blade you have the choice
very popular for coring fruits like apples
for over 80 years the classic in the kitchen
Technical data:Blade length: 8.5 cm (3.25")overall length: 18,5 cmBlade steel: stainless or carbon piercedRivets: AluminumHandle: cherry
Windmill Paring knife small cherry
carbon steel or stainless
very thinly ground and therefore very sharp
since over 80 years THE classic in the kitchen
technical datahandle: cherryRivets: AluminumBlade: stainlessSurface: finely piercedblade length: ca. 6,5 cm / 2,5 inchOverall length: approx. 17 cm
Bird beak olive
Handle: OliveRivets: AluminumBlade: stainlessSurface: fine gritBlade length: approx. 59 mm / 2,25 inchTotal length: approx. 160 mm
This paring knife is one of Windmill's finest ground knives. It has an elongated, well-balanced handle that fits in your hand like a glove when slicing. Potatoes or fruit are best peeled with this knife.
Butter hump knife olive
Attention: this is the butter knife, which is smaller than the classic hunchback knife!
Butter knife with 70 mm humpback blade.
Handle: olive
Windmill Peeling Knife "Bird's Beak" Beech
"Grandma's" potato peeling knife
for over 80 years the classic in the kitchen
stainless or carbon steel you have the choice
Technical data:Handle: copper beechRivets: AluminumBlade: stainless or carbonSurface: finely gritted blade length: approx. 59 mm / 2,25 inchTotal length: approx. 160 mm
Bread saw cherry with polished shaft
Handle: cherryRivets: AluminumBlade: stainlessSurface: blue grittedBlade length: approx. 220 mm / 8.5 inchesTotal length: approx. 345 mm
The elegant blade shape with its slight back sweep 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.
Windmill Paring knife small
This paring knife belongs to the absolute classics of Windmühlen knives, quite classically also the handle in red beech.The knife exists for more than 80 years and many know it from "grandma's kitchen drawer".
Traditionally ground according to the "Solingen thin grind" and "finely skewered" by hand.
Technical data:Handle: copper beechRivets: AluminumBlade: stainless or carbon steelSurface: fine grainedBlade length: approx. 6,25 cm / 3,25 inchTotal length: approx. 185 mm
Windmill Paring knife medium cherry
with carbon steel blade or stainless steel blade
with cherry wood handle
very thinly ground and therefore very sharp
A knife like from grandma's drawer. Vegetable knives from Windmühle have been manufactured for 80 years and have hardly changed. Windmill knives are still mostly made and cast by hand.
Technical data:Handle: CherryRivets: AluminumBlade: carbon steel or stainlessSurface: fine gritBlade length: approx. 8,5 cm / 3,25 inchOverall length: approx. 18.5 cm
Back point olive large
Utility and meat knife back point with handle steamed cherry.
Blade: stainless steel blue pierced.
Blade length: 182 mm
Hand-blued knives are extremely rare today. The fine smooth surface of the back point blade goes particularly easily through the material to be cut, even with the hardest sausage or vegetables, such as carrots and celery. The discreet pointing to the back of the blade makes this knife ideal for cutting on the board, because you can roll with it.
Wood care oil
Wood care oil, macadamia nut oil with lemon essential oil. 20ml
Do not leave your cherry wood boards and Windmühlen knives with wooden handles in the dishwater. They are also not suitable for washing in the dishwasher. The consequences would be bleaching and drying out of the wood. The best way to wash them is under running water, with the tip of the blade pointing down.Our woods require some care. They come from Germany and Europe and are - due to the climate - not as densely grown as e.g. tropical woods and therefore not completely water resistant. On the other hand, they have very beautiful, incomparable grains.These grains and color shades are particularly accentuated when the wood is rubbed from time to time with our natural macadamia nut lemon wood care oil. The macadamia nut oil is absorbed particularly quickly, cares for and protects the wood optimally.