The serrated edge on a Güde bread knife is the company's own invention: in the 1930s Franz Güde developed a serration with pointed teeth, which cuts through crust without tearing the crumb beneath it and holds its edge far longer than a stamped blade. It is still ground by hand in Solingen today, on a blade that goes through up to 55 manual operations before it leaves the workshop.
Sizes run from 8 to 12.5 inches, across the Alpha, Alpha Olive, Alpha Pear, Delta, SYNCHROS, Mikarta and Damascus series. Several models are made specifically for left-handed use, and the Briccole di Venezia and Walnut editions are ground to work equally well in either hand.