Windmillknife Bread Knife High Cut, Cherry Wood, Stainless, Blue-glazed, 345mm
The blade is a variant of the sheep's foot blade, which is also found among the sailor knives.
The dull wide back serves as an additional support surface, while the missing tip ensures optimum safety.
Their slight back swing dates back to the style of the early 1920s.
The "glazing" describes a machining process by which a very homogeneous surface is achieved on the blade.
The difference to simpler knives - which appear unclean and coarse due to visible grind marks - is that the blade offers considerably less attack points and therefore a higher corrosion protection.
Solingen Dry-Fine Grinding:
In contrast to most of today's knives, windmill knives are still manufactured with the principle of the "Solingen dry-fine grinding".
The blade angle is set high above, whereby the blade runs slantingly and pointedly towards the cutting edge.
The result is particularly evident in the high sharpness and edge retention.
This traditional type of cut is rarely practiced even in Solingen, but the high appreciation of Solinger knives all over the world is justified.
The serrated edge is sanded by hand and the high teeth and thin edge give an outstanding cutting quality.
The individual teeth are considerably thinner than in a conventional shaving, which in turn makes the blade sharper.
All this results in a very sharp and long-lasting bread knife.
Handle: Cherry Wood
Blade length: approx. 220mm
Total length: approx. 345mm