Our German kitchen knives are composed of tough, long-lasting materials. They’re razor-sharp and have smaller blades for better balance when cutting. The bolster is the place where the steel spreads between the blade and the handle. Bolsters provide additional weight and balance while also preventing your hand from sliding onto the sharp edge.
German steel is soft in comparison to Japanese blades, scoring between 56 and 58 on the Rockwell scale. Soft steel dulls more quickly than hard steel, but it is far more robust and less prone to chipping. To complement the rock chop cutting technique and make it easier to scoop and transfer the materials, German knives have a wide, somewhat rounded blade profile.
The ergonomic handles of KOI Artisan’s German knife sets are curved for comfort and safety. However, to accommodate the larger weight of German blades, the handles are strong and substantial.
Full-tang construction is common in German knives, which means the steel goes from the blade’s tip to the handle’s butt end. To put it another way, the blade and handle are one and the same, and will never separate. The full tang adds heaviness, balance, and longevity to the overall design.
Explore our industry-leading selection of German knife sets for all types of culinary tasks.
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