Since the 14th century, the so-called Kotten- farm cottage – have shaped the history of Solingen, the city of blades. The massive grinding stones were driven by pure water power and the world-famous blades were sharpened by hand. The chef’s knife series Boker Cottage-Craft impressively continues the heritage of this traditional craftsmanship and convinces with a carefully chosen choice of classic materials. Particularly noteworthy is the use of the non-stainless carbon steel C75, which forms the typical blue-grey patina after only a short period of use. The domestic plum wood used for the handle scales is hard, dense and fine-pored, shows an even structure and a striking colour spectrum. Following the centuries-old tradition of knife manufacturing in Solingen, the handle scales are mounted on the continuous tang of the blade with solid brass rivets.
With its long and slender shape, the Carving Knife is ideally suited to the precise slicing of meat and fish. Wafer-thin slices can be sliced just as easily as cubes or evenly thick slices. The ham knife is slightly more flexible than other knives and glides optimally through the meat.