Robert Herder has been making peelings and vegetable blades in Solingen for 150 years. Not only schmesses but also beautiful kitchen knives, chef's knives and carving knives and collector's items such as the Lignemines.
In Solingen, the official training courses have disappeared and young artisans are trained by Robert Herder to become master masters.

Each Molenmes® undergoes 60-70 operations before it is ready for use.
A factory can not be called it, more a craft workshop. Modernized where necessary and traditional. That can not be surpassed. The knives are still made by hand. Not only hand-cut, but the knives are also assembled manually. This way, every wooden handle is hand-sanded and finished with great feeling. Where do you still see that in today's Europe?

BOCKEL, breakfast knife.

In this traditional company, as one of the few, knives are made from Carbon Steel (Carbon Steel). These so-called "rusting" knives can be hardened better and are therefore sharper and stay sharp longer than any other knife. In addition to these "rusting" knives, stainless steel (stainless steel) knives are also made in the same traditional manner. Like the "rusting" blades, the stainless steel blades undergo a special way of grinding "dunschliff" and polishing "blafting" which makes the blade thinner and sharper. Because the stainless steel blades are additionally hardened with ice, an equivalent sharpness is obtained as the "rusting" knife. The Carbon steel blades, however, remain sharp longer than the stainless steel blades!

Director Ms. Giselheid Herder (from the 5th generation Herder) is the general manager and the art director. She not only improves existing designs, but also designs completely new kitchen knives and chef's knives. She is inspired by the age-old knives in Japan who according to Giselheid Herder as absolute standards apply to all handmade knives.

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