Why So Edgy? 

Pick up one of these singular knives 
| National   Cooking | Kaitlyn Goalen
Tasting Table: German Knives

Curate Your Table, Buvette-Style

Jody Williams shows us how to entertain with... »

In the Kitchen With: Mike Friedman

The chef at Washington, D.C.'s Red Hen shares... »

Ham-mer Time

A lighter ham for Easter »

The people of Solingen, Germany, don't mess with dull knives.

This is a town that once defined itself by the sharpness of the swords it produced--so much so that there was a law banning dull blades, which would tarnish the town’s reputation.

That law is still in effect. And although the sword-making industry has died out, the town is still home to Windmuehlenmesser.

This company has been making knives since the 19th century, and it still produces its blades by a technique known as drop forging.

Most modern companies punch out blades from metal sheets; drop forging involves beating blazing-hot carbon-steel bricks with hammers until they take the shape of a thin blade. Then the knife is blue-glaze finished—another almost extinct craft technique--which enhances the knife’s durability and sharpness.

Thanks to Brooklyn purveyor Kaufmann Mercantile, the knives have arrived in the States. Start with the utilitarian chef’s knife ($245) before considering the Bird’s Beak ($22), which has a curved blade that makes quick work of peels and cores.

And remember: If these knives weren’t as sharp as we promise, they’d be illegal. How’s that for a warranty?

Buy These Knives
Learn About Another Awesome Knife Maker
  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Tasting Table Join