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Herb Knives
A herb knife has one job: reducing parsley, chives, basil and dill to a fine cut without bruising the leaf or leaving it stuck to the board. Güde grinds it as a short, deep-bellied blade that rocks through a pile of herbs in a steady motion, drop-forged from a single bar of chrome-vanadium-molybdenum steel in Solingen, ice-hardened, and taken through more than forty manual operations before it is sharpened by hand.
Three knives sit in this collection, all 5 inches and all built on the same forged double bolster, differing only in the handle: black Hostaform in the Alpha line, which is dishwasher-safe, and olive or pear wood in the Alpha Olive and Alpha Pear lines, which are washed and dried by hand.