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.
Windmill paring knife large cherry
blade stainless or carbon steel
for over 80 years the classic in the kitchen
large blade also suitable for larger cutting tasks
We may all know the classic from grandma's kitchen drawer. Windmühlenmesser is a manufactory in Solingen, Germany, that has been making and forging knives mostly by hand for many decades. The vegetable knives are after the Solinger Dünnschliff, very thinly ground out and therefore very sharp.The large blade of just over 10 cm is also ideally suited for cutting tasks.
Technical data:Handle: cherryRivets: AluminumBlade: stainless or carbon steelSurface: fine grainedBlade length: approx. 10.4 cm / 4 inchesOverall length: approx. 21 cm
Wood care oil
Wood care oil, macadamia nut oil with lemon essential oil. 50ml
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.
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
Hamburger bread knife beech
Bread knife Hamburger, wide straight blade, smooth ground with red beech handle.
Blade length: 182 mm
Blade etching "Vogelsäule" (export mark of the company Robert Herder until 1905)
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.
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 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
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 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
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
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.
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.
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
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
K2 - Multipurpose knife plum
Handle: PlumRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 110 mm / 4.3 inchestotal length: approx. 225 mm
K2 - Multi-purpose knifeThe small knife with high demands for cooking. With its compact blade with the gentle curve in the cutting edge, it offers excellent cutting properties.
Small Buckels Cherry
Handle: CherryRivets: AluminumBlade: stainlessSurface: fine gritBlade length: approx. 100 mm / 3.75 inchesTotal length: approx. 190 mm
This knife here has the same shape as the old German breakfast knife, but is smaller. That's why we call it the "Little Buckels". The thinly ground blade with its sharp edge makes even hard butter spreadable. Delicate spreadable cheese is one of its standard tasks.
Small and space-saving, but wide enough for spreading, the small Buckels fits on every breakfast table.
Mini Yatagan cherry stainless
Handle: CherryRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 85 mm / 3,25 inchTotal length: approx. 165 mm
Blade shape of this knife originally goes back to the Arabian scimitars. Used as a bayonet attachment in Napoleon's time, later called the "Solingen Turk" in Germany, and referred to as the "American" after World War II because of the American soldiers' preference for this shape, this knife has written its own cosmopolitan history. Despite all these influences, however, it has remained unchanged in its form - a beautifully balanced knife. Elegant in sweep and shape, the Mini-Yatagan is a very sharp tool for cutting herbs very finely and accurately. Light rolling when cutting with the curved blade makes working on the cutting board particularly easy and pleasant.
KB2 - Bread ambidextrous plum
Bread ambidextrous K B2, stainless, with hand polished serrated edge on both sides with handle made of plum.
Handle: plumRivets: AluminumBlade: stainlessSurface: blue gritBlade length: approx. 230 mm / 9 inchesTotal length: approx. 360 mm
The Windmill Bread Saw K B2 has a hand polished serrated edge on both sides. Both right-handed and left-handed users can cut evenly with it. The blade remains in the cutting alignment.
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.
