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Three designs have defined the Güde manufactory. Franz Güde's pointed-tooth serration, developed in the 1930s, cuts through crust without crushing the crumb underneath and holds its edge far longer than a stamped blade. The Universal knife, hollow-ground with a fine serration, has been the everyday all-rounder in Solingen kitchens for more than forty years. And THE KNIFE, introduced in 2015, shortened the handle so the hand grips forward and sits above the blade rather than behind it — a shorter lever, and more of the cook's force reaching the edge.
This collection gathers all three. The serrated bread knives run 8 to 12 inches across the Alpha, Alpha Olive, Alpha Pear, Delta and Franz Güde series, plus the Briccole di Venezia and Walnut editions, in right-handed, left-handed and ambidextrous grinds. The Universal knives are 4 inches, in dishwasher-safe Hostaform in four colorways or in olive wood, sold singly or as a six-piece set. THE KNIFE is a 10-inch multi-use chef's knife, offered with olive, oak or African ironwood handles.