Robert Herder Buckels knives are the typical German breakfast knives with a rounded tip. Perfect for cutting salami, cheese and hard rolls. Also perfect for smearing butter. These breakfast knives are available in many different wood types. Olive wood, plum wood, cherry wood and many others. A suitable handle for every type of kitchen. Or mix it up: up everyone at the breakfast table can have their own knife with different wood type! Beautiful knives for a fancy breakfast table!

Robert Herder Buckels

Robert Herder Buckels

Robert Herder is known for making different choices than many other knife manufacturers, especially where materials are concerned. A hard type of steel has always been a preference of Robert Herder. In many cases this takes the form of carbon steel with at least 1% carbon content. This steel is more sensitive to corrosion and must therefore be treated with care.

Robert Herder K

Robert Herder K

Robert Herder is a knife manufacturer with over a century of experience producing kitchen knives, also referred to as 'mill knives'. Many of these kitchen knives have a blade made from carbon steel. Carbon steel might not be corrosion resistant, but the cutting properties are so good that Robert Herder decided to use this steel. When you take good care of your mill knife, you will be sure to enjoy these practical knives for ages.

Robert Herder mill knife 

Robert Herder mill knife

The Robert Herder mill knife is the most popular kitchen knife of the past 100 years. Famous for its extreme sharpness and the excellent price-quality ratio, it is the best peeling knife on the market. Mill knives have been produced for dozens of years and last just as long. Attention to detail, a great finish and the unique cutting qualities make these Robert Herder mill knives indispensable in your kitchen.

Robert Herder mill knives 

Robert Herder mill knives

The distinctive Robert Herder 1922 knives are made according to a classic design from 1922. The blades are sharpened to have a very thin edge, making these knives cut very smoothly. Cutting has to do with bridging resistance, which means the thinner the blade is, the more effortlessly you can cut. This is where the 1922 knives excel.

Robert Herder 1922

Robert Herder 1922

The famous German knife smith Robert Herder developed a special collection of fish knives in collaboration with Dutch master chef Edwin Vinke. The knives are handmade. The blade is made from stainless steel with a hardness of approximately 59 HRC. The names of both creators are etched into the blade. You can choose a handle made from POM or walnut wood. The handle is attached to the blade with four rivets.

Robert Herder Edwin Vinke Collection

Robert Herder Edwin Vinke Collection

On this page, you will find excellent chef's knives from German brands such as Zwilling, Güde, WMF, Messermeister and Robert Herder. Chef's knives are the heart of your kitchen knife collection. These German-made chef's knives stand for pure quality and German reliability.

German chef's knives

## Features of carbon-steel chef's knives

Traditionally, most if not all chef's knives were made of carbon steel. Stainless-steel chef's knives are a relatively new creation. We've gotten so used to stainless steel that we almost forgot the good qualities of carbon steel. Knives made from carbon steel can be sharpened to have a thinner and thus sharper edge than stainless steel. In addition, carbon steel tends to be a bit more flexible. This is even possible without access to high-tech production methods.

### Japanese knives made from carbon steel

In Japan, carbon-steel chef's knives never went out of style. Steel types like Aogami (Blue Paper Steel) and Shirogami (White Paper Steel) are very common. Both types are great types of steel, but not stainless.

### Robert Herder chef's knives

In Solingen, the use of carbon steel is very common, especially for Robert Herder knives. Their famous mill knives are usually made from carbon steel. The edges of these knives are ground according to the famous 'Solinger Dunnschliff', so these knives are razor-sharp.

### What is carbon steel?

Carbon steel is steel with a high carbon content, but lacking in elements that would make the steel corrosion resistant. As a result, carbon steel is quick to discolour and can also form rust if not properly taken care of. Fortunately, there's a way to prevent this: forming a nice [patina](kato://content/migrated_topic_400).

Carbon-steel chef's knives

## How to choose the best kitchen knife


Some kitchen knives can be used for multiple purposes. Examples are chef's knives and santoku's. These are all-round knives that can be used for most tasks in the kitchen. [Bread knives](kato://content/migrated_pageid_231) are, obviously, great when cutting hard and soft types of bread. But did you know you can also use them to cut hard vegetables and fruit? Each chef's, santoku or bread knife should be accompanied by a good [carving knife](kato://content/migrated_pageid_24) and a razor-sharp [peeling knife](kato://content/migrated_pageid_94).


## Specialized kitchen knives


Yanagiba, [nakiri](kato://content/migrated_pageid_70), bunka, Chai Dao and gyuto. Names you probably haven't seen that often. These are all specific kitchen knives that each have their own task. One is great when cutting vegetables while you use the other for sashimi. But also [oyster knives](kato://content/migrated_pageid_797), [boning knives](kato://content/migrated_pageid_14) and [cleavers](kato://content/migrated_pageid_53) have one specific purpose. As such you need to think about which knife will leave you with the best results.


We sell kitchen knives from our own quality brand [Eden](kato://content/migrated_pageid_207), from the famous German brands such as [WMF](kato://content/wmfdeliverykey), [Robert Herder](kato://content/migrated_pageid_17) and [Zwilling J.A. Henckels](kato://content/migrated_pageid_150), Japanese kitchen knives from, for instance, [Kai](kato://content/migrated_pageid_37), [Tojiro](kato://content/migrated_pageid_30) and [Sakai Takayuki](kato://content/migrated_pageid_61), original French Laguiole knives from [Forge de Laguiole](kato://content/migrated_pageid_97), [Fontenille Pataud](kato://content/migrated_pageid_62) and [Laguiole en Aubrac](kato://content/migrated_pageid_227) and many other brands.

All types of kitchen knives

The Robert Herder Windmill knife is the most popular kitchen knife of the past 100 years. Celebrated for its extreme sharpness and the excellent value for money this is the best potato peeler there is.

50 Shades of Windmill knife: How do I keep the blade in good condition?

The kitchen knives from Solingen, Germany, are famous around the world. Because these brands' kitchen knives have been so popular for such a long time, they sometimes look very similar. Which brands are out there? And what are the differences and similarities? We compared [Zwilling](kato://category/zwilling), [Böker](kato://category/boker), [WMF](kato://category/wmfkitchen), [Güde](kato://category/gude) and [Robert Herder](kato://category/robertherder).

German knife brands compared

## The knives we have tested

For this test we have used ceramic knives by Kyocera, who are the biggest player in the market for ceramic knives. Next to that we have also tested ceramic knives from other manufacturers. To compare the ceramic knives we have used steel chef’s knives from Kai, Wüsthof, Robert Herder and our own Eden Kanso Aogami.

### Sharpness out of the box

When we tested the Kyocera knives for sharpness we found out the knives are delivered very sharp. Comparable to steel knives and in some cases even better. We have also tested cheaper ceramic knives but they do not come close to the sharpness Kyocera knives offer.

## User-friendliness

After testing the initial sharpness we have cut onions and carrots for over an hour with six people. Everyone has used all the different knives so we could get a most comprehensive result.

What stood out is that the Kyocera knives cut into the wooden cutting boards we used. When we tried to use them without applying a lot of pressure, the knives do not move very smoothly. It feels a bit like grinding sand paper over the cutting board. In comparison, the steel knives do move smoothly over the cutting board. We have tested two Kyocera knives (the 13 cm and the 18 cm) and noticed a difference amongst them in how easily they cut. This cannot be attributed to the difference in size, but lies more in the thickness and geometry of the knives.

## Chipping

Kyocera adds a booklet to their knives which states that the knives are unsuitable to wiggle with. The knives can only be used for straight cutting. When we used the knives properly we noticed that small pieces of the blade had broken off. We have only tested the knives for one afternoon, but we imagine that when the knives are used over a longer period of time the blade will be damaged very much. An important question remains: Where exactly do the little ceramic pieces go after they have broken off of the blade?

Ceramic knives

## Robert Herder Grandmoulin bread knife
The [Robert Herder Grandmoulin bread knife](kato://product/RH9213197504). An amazing knife that was completely made by hand. Sharpened according to the traditional 'Solinger Dünnschliff' principle. As such, it is razor-sharp and so good that famous culinary journalist Wouter Klootwijk named it 'the best bread knife in the world'.

## Eden Pankiri Japanese bread knife
The [Eden Pankiri](kato://product/EQ2081-270) is a Japanese bread knife. The entire edge is very thin, so the cutting resistance is very low. As such, you end up with fewer crumbs. The half-tang construction ensures that the knife is nice and lightweight.

Line-up: bread knives

With one of the luxurious knives from this line-up you, as a demanding (amateur)chef, will introduce your kitchen to only the best! Made with a lot of love and craftsmanship and from top-quality materials.

**Spyderco Itamae Gyuto**

This [Spyderco Gyuto knife from the Murray Carter Collection](kato://product/SPK19GPBNBK) is breathtakingly beautiful. Gyuto literally means 'cow leaf' and is the Japanese equivalent of the Western chef's knife. Because of the versatile design you can use this knife to cut meat, fish and vegetables or use it to chop herbs.

You immediately notice the pattern in the handle when you look at the knife. This brown-black burl G10 is made by mixing different colours of fibreglass. As such you are left with a stunning pattern. This pattern is unique for every knife. Each blade is enhanced with a core made from Aogami Super Blue steel surrounded by layers of SUS410 steel. Because of this classic construction the outer layers protect the ultra-hard carbon steel core. A remarkable knife!

[Discover all Spyderco kitchen knives](kato://category/SpydercoKitchenBrand)

**Robert Herder kitchen knife**

Except for the fact that this is a stunning tool this [Robert Herder kitchen knife](kato://product/RH9218159518) is an homage to the ancient, nearly extinct traditions from the city of Solingen. A truly unique knife that was forged by hand by one of the last old masters in the business: Rudolf Broch.


The knife is razor-sharp and properly finished. It is not that heavy and feels great in hand. Despite the relatively short blade you can use this knife for almost any task in the kitchen. Especially when you cut a lot of vegetables it is perfect. The non-stainless steel blade is traditionally polished blue. A technique that is almost extinct and only used on the most luxurious knives.

[Discover all Robert Herder knives](kato://category/robertherder)

Line-up deluxe

Cooking is not only about the results for me. It is a learning curve to discover new types of steel or cutting techniques that I haven't seen before on pocket knives. And the fact that the dish doesn't end up tasting so good, well, that is more my fault than that of the knife...


**Eden Classic Damast 6-piece knife set**


Chances are you have probably already seen this [Eden classic Damast knife set](kato://product/EQ2030-S03) in any of the other Line-ups. That is why I will be brief: this set is perfect for me. I have never felt these kitchen knives weren't good enough. This set is the foundation of my small collection of kitchen tools. When I need to quickly and efficiently prepare a meal I often use my [Eden Classic Damast chef's knife](kato://product/EQ2030-020). It makes me feel confident and it is my go-to option for the more demanding tasks. When chopping carrots or cabbage, for instance.

[Discover all knife sets](kato://category/kitchenknifesets)

**Robert Herder Mill knife**


A great knife doesn't have to cost a lot of money. The [Robert Herder Mill knife](kato://product/RH2214023) is the perfect example of such a knife. The reason I bought this knife was not because I needed it, but because of the steel the blade is made from. The great thing about this knife is namely that the blade is made from carbon steel. This type of steel will develop a patina on its own because of the acids in vegetables and fruit. This patina will help protect the knife from rust. Combined with the excellent sharpness retention of carbon steel this knife is the perfect tool to discover the world of carbon steel knives. Cooking with these knives is always an adventure!

[Discover all Robert Herder knives](kato://category/robertherder)

Line-up employee Knivesandtools: Sjoerd

## Determine the sharpening angle for your knife

The cutting edge of a knife can have different angles. The smaller the angle, the sharper the knife. Therefore, the cutting edge of a very sharp knife, is very narrow. Japanese knives are made of very hard steel (starting from 60 HRC) and can be made extremely sharp, when sharpened under a small angle. Other, for example German knives (55-58 HRC), often are made of slightly softer types of steel and are sharpened under a wider angle.

The angle of the cutting edge of Japanese knives is usually 30°. For normal knives you can use an angle between 36° and 40°. The sharpening angle for your knife is half the angle of the cutting edge (after all, you will sharpen on 2 sides). The sharpening angle of a Japanese knife (please find a few examples below) is therefore 15° (30°/2) and of other knives 18° to 20°.

Does your knife become dull or does it damage quickly? Then maybe you are sharpening the knife too thin. In this case, we recommend using a larger sharpening angle.

![](https://assets.katogroup.eu/i/knivesandtools/hoek-van-het-mes-1.png) Very sharp

![](https://assets.katogroup.eu/i/knivesandtools/hoek-van-het-mes-2.png) Normal use

Examples of brands that carry knives made of hard steel (sharpening at an angle of 15°) [Böker](kato://content/migrated_pageid_113), [Eden](kato://content/migrated_pageid_207), [Kai](kato://content/migrated_pageid_37), [Miyabi by Zwilling](kato://content/migrated_pageid_3), [Robert Herder](kato://content/migrated_pageid_17) and [Sakai Takayuki](kato://content/migrated_pageid_61).

If it's still unclear, there's always the 'pen trick'.

`youtube: XgktDviMNnQ`

Find the correct sharpening angle

## Which is the best kitchen knife?

Kitchen knives come in all shapes and sizes. But which is the best one? Is there such a thing? Simply put: no! Which knife will be best for you, is a completely different story. The first thing you need to ask yourself is: 'What type of user am I?' It is important to check out the reviews of different knives to find out.

When, however, you ask us what the best [chef's knife](kato://content/migrated_pageid_170) is, the question is easier to answer: that depends on what you expect from a chef's knife. Indeed, a chef's knife (and every other kitchen knife for that matter) is a compromise between cutting properties, robustness and how often it needs to be maintained.

## What do you need to pay attention to when purchasing a chef's knife?

There are many different types of chef's knives. The shape is basically always the same, but the length, the material and the hardness are different. A chef's knife has a length between 15 and 35 cm. The length that is used most often is 20 cm. Professional chefs often use a length of 23 cm.

There are also differences in the materials used to produce kitchen knives. Stainless steel knives, for instance. These knives are easy to clean and easy to sharpen. Also: the higher the hardness of the steel, the longer a knife will stay sharp. A razor-sharp knife is a pleasure to work with.

## Which brand produces amazing chef's knives?

Knives produced by [Zwilling](kato://content/migrated_pageid_150) and [Victorinox](kato://content/migrated_pageid_83) are, for many users, an excellent compromise between cutting qualities, robustness and how much maintenance they require. As such they are excellent chef's knives. If, however, you are looking for more sharpness and know that you always carefully take care of your knives, you can opt for a thinner knife. Think of knives produced by [KAI](kato://content/migrated_pageid_37) or [Robert Herder](kato://content/migrated_pageid_17), for instance. Do, however, make sure you don't accidentally use the knife to chop through a chicken bone, because it could irreparably damage the knife.

We also sell our own brand of knives: Eden Quality. These knives are more affordable than the knives from, for instance, Zwilling, but they offer a lot of value for money. The Classic Damast knives, for instance, are made from rock-solid AUS-10 steel which is corrosion and wear and tear resistant. They are, however, a little less thin. Fortunately, because of the hard steel you can also use a sharpening stone to sharpen the knife at a sharper angle.

## What do you use a chef's knife for?

A chef's knife is very versatile in use. You can use it to cut vegetables, meat and fish. There are different ways on how to use the chef's knife, but also how to hold it. On the page [how to use a chef's knife](/en/ct/five-tips-to-cut-with-a-chefs-knife.htm) you can read more about how to use this type of knife. 

## The top 10 best chef’s knives

What is the best chef's knife?

**Opinel flexible filleting knife**


With this flexible [Opinel filleting knife](kato://product/OP001821) you can easily cut through a piece of fish. Even filleting is a lot easier. The balance between the blade and the handle is perfect. As such the knife is amazing to work with. Thanks to the thin, flexible blade you can carefully fillet the fish. You have a lot of control over the knife to quickly remove scales, skin and fat. This filleting knife from the Parallèle collection is enhanced with a wooden handle. The wood is protected by a clear lacquered finish. As such the handle stays in great condition and is protected from bacteria. The wood can contain small nuances in colour, it is the charm of a natural product. 

[Discover all filleting knives](kato://category/filletingknivesprod)


**Z-Profi oyster knife**


Opening an oyster is actually really simple. As long as you know the right tips and tricks and use a good knife. This [EZ-Profi oyster knife,](kato://product/KT3063) for instance. With this knife everyone can easily open oysters without having to apply too much pressure. The base of the knife is enhanced with the so-called 'fin' with which the oysters can be opened with one simple movement. This wing works like a type of lever. Want to learn more about opening oysters? [We will show you how you can easily open an oyster.](kato://content/migrated_topic_349) Another tip to keep in mind: use an oyster glove.  

[Discover all oyster knives](kato://category/oysterknives)

**Robert Herder 1922 paring knife**


The [Robert Herder paring knife](kato://product/RH921814984000402) from the 1922 collection is a tribute to the rich history of Robert Herder.  Named after the year during which the knife, which the design of this classic was based on, was produced for the first time. The blade is still enhanced with a thin grind which was applied according to the traditional Solinger Dünschliff. As such this knife is amazing to use. To produce a thin knife you need, in addition to craftsmanship, a strong type of steel. It is why Robert Herder uses (non-stainless) carbon steel instead of weaker stainless steel. The ergonomics are also great. The handle with rounded shapes is slim and graceful and fits perfectly in hand. Made for the more precise cutting tasks.

[Discover all paring knives](kato://category/officemessen)

Line-up: fish lovers

## Zwilling Pro boning knife 
You now have the right tools to cut through bones, but you, of course, don't want to serve bones. To neatly remove the meat from the bones you use this boning knife from the [Zwilling Pro collection](kato://product/ZW38404-141). The blade is very thin and flexible. As such it moves easily, which is important if you want to accurately cut in between the meat and the bones. That's how you can easily remove the meat from the bones, leaving nothing behind!

The blade of the Zwilling Pro boning knife is forged from one piece of steel and runs throughout the entire plastic handle: the classic 'full tang' construction. Because the transition from the handle to the metal is seamless, no dirt can get caught in between. The plastic handle is also easy to clean. Very hygienic!

[Check out all boning knives](kato://category/boningknivesproduct)

## Robert Herder turning knife 
Finally, we shouldn't only think about the poultry itself. Which knife will you use to cut the ingredients for the stuffing? Or to prepare delicious side dishes? That is why we added the [Robert Herder turning knife](kato://product/RH1786-SET3) to our line-up. This knife is perfect for the smaller cutting tasks. But you can also use the turning knife to peel ingredients. But that is not all, you can use the knife cut food into a specific shape. Great if you want to present your dish in a specific way. Need some help in the kitchen as you prepare your feast? This knife comes in a set of three, to make sure others can help you as well.

This turning knife is a part of the collection of famous Robert Herder mill knives. These are known for their quality. The blade is made from pure stainless steel and sharpened by hand according to the principle of the traditional ‘Solinger Dünnschliff’. This is a sharpening style that leaves you with a wafer-thin blade with a low sharpening angle. As such the edge is razor-sharp. The stunning red beech wood handle is seamlessly attached to the blade with three rivets.

[Check out all turning knives](kato://category/tourneermessen)

Poultry Line-up

## Which oil do you use for wooden handles?


There are different types of oil that can be used to treat wooden handles. Each oil has its own properties and will respond differently to different types of wood. In addition, there are different types of oil that can be used for multiple purposes. As a result you can do different things with one bottle.


### Ballistol


In our range [Ballistol](kato://content/migrated_pageid_256) is one of the most popular types of oil. Originally developed as oil for weapons but today praised because of its versatility. It is an oil that revives dry wood. Ballistol can be used on all types of wood, with the exception of handles that have been painted. Ballistol, however, has a quite particular smell: like a pine forest in a jar. Some hate it, some love it and wish they could use it as eau de cologne.


Practical about Ballistol is that you can also rub it on your blade to prevent rust. In addition, Ballistol will help you remove any remaining tape from steel. Furthermore, Ballistol is used to keep leather flexible which makes it a great product to keep your sheath in great shape. Although Ballistol doesn’t mention it on the package we know that [Ballistol](kato://content/migrated_pageid_256) is food safe. So you can even use it on your kitchen knives.


### Eden Essentials mineral oil for wooden cutting boards


[Eden Essentials cutting board oil](kato://product/EQE003) is a thick paraffinic oil. It slightly seals the wood and takes care of a beautiful glossy finish. As the name might already suggest it is also great to treat wooden cutting boards.


### Robert Herder maintenance oil for wooden handles


The [Robert Herder maintenance oil for wooden handles](kato://product/RK910002000) is also a good option. The macadamia oil is great for the wood and the light fragrance of lemons definitely makes the knife smell amazing.


### Danish oil


Amongst woodworkers the effect of Danish oil has been known for years. This mixture based on Tung oil deeply penetrates the wood. After applying and letting it dry it is key to rub the handle with a dry piece of cloth. That is how the natural pattern of the wood is best featured, but more importantly, you need to wipe of the excess Danish oil. If you allow the surface to dry a type of lacquer layer will form and that is something you want to avoid. The advantage of Danish oil is that after applying it the wood won’t dry out as quickly.


### Linseed oil


Another remedy from a bygone age. It works the same as with Danish oil. Apply a thin coat, let it set and rub it afterwards to remove access oil. It is important to not let it dry on the blade! After all, it could get stuck on top like a type of lacquer, and that is not something you want.


## Why not use olive oil?


Like with some cutting boards it is sometimes said that you can also take care of a wooden handle with olive oil. And in the short term that is true. The downside of olive oil, however, is that after a while it could get rancid. It will start to smell slightly stale and that is, of course, not preferred.

Search results

Product groups

Topics