Robert Herder K-series: a variety of handle materials
Robert Herder is known for making different choices than many other knife manufacturers, especially where materials are concerned. A hard type of steel has always been a preference of Robert Herder. In many cases this takes the form of carbon steel with at least 1% carbon content. This steel is more sensitive to corrosion and must therefore be treated with care.
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Robert Herder KB2 bread knife ice beech wood, 9735195832In stock
€189.00
Robert Herder K6m carving knife plum wood 9735.1989.04In stock
€165.00
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Robert Herder KB2 bread knife cumarúIn stock
€194.00
Robert Herder K5 chef's knife, stainless steel ice beech wood, 9735195511Not available
€165.00
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Features of Robert Herder K series
The type of steel and the traditional 'Dünnschliff' method are what makes these knives worth the care you have to take with them. The sharpness and sharpness retention are at a higher level than that of most competitors. The sharpening method of the knives in the K-series is called the 'Kesselschen Walkschliff'. This is a manual sharpening method. It is labor intensive but the results are worth it.
Carbon-steel blades
The knives with carbon steel have a high hardness of 60 HRC. The rust-resistant knives in the K-series, get very close to the carbon steel knives in terms of hardness and sharpness retention. All knives in the K-series have a sleek handle which is attached to the steel with rivets. The finish is extremely smooth. The transition between handle and steel can actually not be felt. These knives exude craftmanship and dedication.
