This vegetable knife belongs to a popular assortment with its traditional oval shaped but long handle.
With sharpening, you only need 2-3 passes on a stone, not the usual 10 or more on a cheaper knife.
Finely brushed and oiled by hand, Cherry Wood handles.
The knives have effortless cutting ability of Japanese knives, but our German Knives have all the features we love in a blade: an ergonomic, well-balanced handles complements a Japanese-inspired blade without the thick bolster and wide profile that make a Western knife feel unwieldy.
The blades are ground with a specialized oscillating jig that creates a convex surface, the most durable grind, and finished with a microbevel to improve the high-carbon steel’s already impressive edge longevity. These methods have been developed over generations by Windmühlenmesser in Solingen, which is immediately apparent by the masterful fit and finish.
Glassine insert with information and care instructions included.
Best used for
- cutting without a chopping board - peeling and coring - fruit and vegetables
This paring knife is one of the finest knives honed by Windmühle. It has an extended, well-balanced handle, which adapts to your hand when cutting. Patatoes or fruit are best peeled with this knife.