"Buckelsklinge" Breakfast Knife

From the Pro-Idee Special Shop Cuisine
  • Butter and spreads are evenly distributed with the extra wide and rounded blade.
  • Extremely thin-edged stainless steel, finely honed – by hand.
  • A quality product from the famous “Windmühlenmesser” factory in Solingen with the windmill trademark.

The traditional curved-blade knife: The breakfast knife that will last you a lifetime.

Unsurpassed for over 130 years. In stainless steel, exclusively hand-made.

So perfectly designed that it has not been changed since 1872, the unmistakeable “Buckelsklinge” curved-blade knife is the ideal breakfast knife for cutting and buttering.
Butter and spreads are evenly distributed with the extra wide and rounded blade.
Honey, curd cheese and jam can be spread in a nice thin layer with the 2cm (3⁄4") wide blade. Simply stroke the blade across a block of butter for perfect butter curls, or use it to cut the finest slivers.
Extremely thin-edged stainless steel, finely honed – by hand.
No comparison to standard industrial ground knives. Thanks to the traditional fine hand grinding technique invented in Solingen (Germany), the blade is extremely sharp and will keep its edge for a long time. The subsequent fine honing and polishing process eliminates all imperfections and makes the narrow cutting edge of the blade even thinner and finer. Made from stainless steel chromium-molybdenum-vanadium steel, the blade will not corrode, so your breakfast knives will not stain or tarnish. Plus there is no possibility of a metal taste developing, even when the blade is in contact with milk or acidic fruit.
A quality product from the famous “Windmühlenmesser” factory in Solingen with the windmill trademark.
Handle in velvety-smooth pear wood from the Black Forest. Appprox. 22cm (8 2⁄3") long, weighs approx. 35g (1.2 oz).

The story of the traditional German “Buckelsklinge”.

This type of knife was originally used by German peasant farmers at breakfast time. Butter had to be used sparingly and spread as thinly as possible. The thinner the cheese and sausage could be sliced, the longer stocks would last.
The knife perhaps owes its German name to the fact that the round blade is reminiscent of a round stomach (“Buck” in German slang). Alternatively, the name may refer to the pronounced curve of the back (a “Buckel” in German means a hunchback). All we know for certain is that this is one of the oldest forms of knife blades in Germany and is therefore frequently regarded as one of the most ancient of German traditions.

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