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Serrated Knives
The serration on a Güde knife is the manufactory’s own invention: in the 1930s Franz Güde developed an edge with pointed teeth that cuts through a crust, a skin or a seared surface without tearing what lies beneath it. The teeth are still ground by hand in Solingen, into blades drop-forged from a single bar of chrome-vanadium-molybdenum steel, ice-hardened and taken through up to 55 manual operations, and they hold far longer than the stamped serrations they are usually set against.
This is every serrated blade Güde makes, running from 4 inch Universal utility knives to 12 inch bread knives and taking in 5 inch tomato knives, 4.5 inch steak and Porterhouse knives, 6 inch cheese knives, a 10 inch serrated slicer for roast beef, and 4- and 6-piece steak knife sets. The Alpha, Alpha Olive, Alpha Pear, Delta, SYNCHROS in smoked oak, high-carbon Franz Güde in olive wood and Universal series are all here, along with left-handed and ambidextrous bread knives and the 12 inch Briccole di Venezia and Alpha Walnut editions.