Specialty Knives

Some cuts are the wrong shape for a chef's knife, either too small for it or too long. The knives here are ground for those jobs, each with its own blade geometry, and each drop-forged in Solingen from a single bar of chrome-vanadium-molybdenum steel, ice-hardened and sharpened by hand in the same sequence of more than forty operations the manufactory has used since 1910.

Three knives make up the collection: a 4-inch Bavarian utility knife with an olive wood handle for peeling, trimming and small board work, a 3-inch decorating knife for garnish and shaped cuts in fruit and vegetables, and a 10-inch salmon slicer for long, thin slices. The last two carry black Hostaform handles from the Alpha series.