We have refined our bread knife with a double-sided serration. This allows both right- and left-handed users to cut even slices of bread. The inner serration points are higher, so the blade stays sharp for a long time as they do not come into contact with the cutting board. The offset serration improves every cutting action.

The handles are made from hand-friendly olive wood or 8,000-year-old bog oak. They must not be cleaned in the sink or dishwasher!

Origin

Our thoughts on developing the perfect chef’s knife focus on the quality of the selected materials, the craftsmanship involved in designing, developing, and manufacturing the knife, and on comfortable and versatile usability.

Blade

The blade is made from high-quality Swedish Sandvik steel 12C27. The material was produced by block casting and hardened to 59 (+/-1) Rockwell. This achieves the optimal hardness level, as the steel remains flexible despite its high hardness, allowing it to withstand heavy use while maintaining its sharpness. Additionally, the high-quality steel ensures good resharpening capability. The blade is ground thin with the highest precision, hand-polished, and honed.

The blade shape allows for easy rocking motion while the integrated finger guard provides a high level of safety.

This knife was created through decades of family experience in our sharpening workshop. The logo “Karl d’r Schlieper” shows the family’s great-grandfather, Karl Clauberg, at the grinding wheel and symbolizes the tradition of our family business, which combines traditional Solingen sharpening craftsmanship with modern design.

The chef’s knives are available with handles made of bog oak and olive wood. The knives are not dishwasher safe and should be washed by hand with clear water. Occasionally, it is recommended to care for the wooden handle with linseed oil.