Made in Germany forgingHigh quality knives have been forged since the Middle Ages. WMF is part of this handicraft tradition and applies particular care here. In contrast to nearly all major manufacturers, WMF adheres to the traditional forging process in its own knife forge. In Hayingen, Baden-Württemberg, WMF operates one of the largest blade forges in Germany. Every year, hundreds of thousands of knifes are manufactured here according to the traditional forging process. Together with the careful machining, the special blade steel used produces a quality product.
In WMF’s own blade forge, the blades, made of special blade steel, are worked over the entire length with the forging hammer, ground several times and polished until they have a perfectly smooth surface. Despite modern technology, a great deal of hand crafting with over 30 manufacturing stages are necessary for this. Lastly, each stage is checked using laser technology. This results in blades that are perfectly sharp and that stay that way for a long time.
Made in Germany quality
Tradition meets design – that is how the new kitchen knife series can be fittingly described. The black handles with stainless steel rivets are a visual indication of the handcrafted art of forging of first class quality knives. The modern shape gives them a unique feel. The handles are seamlessly incorporated and thus absolutely hygienic.
Design: Atelier WMF
The new design of the classic top class knife series has improved the feel even more. The knife lies even more comfortably in your hand. The riveted recessed handles made from high quality plastic are seamlessly assimilated and guarantee optimal hygiene. All knives are balanced in weight and lie securely in your hand. The series is extensive and offers the right knife with the appropriate cutting edge and blade shape for every purpose.
Design WMF Atelier
Fish cut into mouth-sized morsels, meat cut into thin slices and vegetables chopped razor-thin - that's more than appetising. Asian cuisine is acquiring more and more converts in Europe. Different traditions, different preparation methods, different kitchen knives. In Europe, Japan and China, different knife shapes and corresponding cutting techniques have developed that characterise our cultural history to the present day. With this knowledge and high level of competence in forging blades, WMF is expanding its knife range with blade shapes essential for Asian cuisine The Chinese chef’s knife serves as an all-purpose knife for peeling, dicing and slicing, the chopper blades are mainly suitable for cutting meat, although chopping herbs is also possible with a deft hand movement. What distinguishes both is the excellent cutting sharpness with the minimum of effort. Extra-sharp blades glide unchecked through foods without crushing them, so they retain their juices and the aromas are protected. The consequence of respecting Asian cuisine combines with the internationally recognised knife quality of WMF.
Available in retail starting in April
Food is very diverse. For a clean cut, the shape and design of the blade must be appropriate