Robert Herder K5, Chef's knife, 9745.1855.04

This kitchen knife of the K-series by Robert Herder has a blade of carbon steel. This steel has a high proportion of carbon of at least 1%. The blade is manually sharpened with a variation of the traditional 'Dünnschliff', the 'Kesselschen Walkschliff'. This is a special sharpening technique to attain a convex edge. The result is a knife with extreme sharpness and an above average sharpness conservation.