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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 and ice-hardened, 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.