These forged chef’s knives from the Solingen firm founded by Franz Güde in 1910 are counterbalanced at the end of the handle by a second bolster. The additional weight shifts the center of gravity of the knife back, giving it a superior balance. All Güde knives are made from anti-rust cutlery steel, ice-tempered (56 HRC), hand honed and sharpened. We offer two versions: with handles made of plum tree wood and the standard for professional knives, thermoplastic polyoxymethylen (POM). All handle halves are fastened with stainless steel rivets.

The ultimate kitchen knife. Use for among other tasks
– cutting meat
– scaling fish
– grating vegetables
– chopping onions
– crushing peppercorns
and much more.
This has to be a large knife, because it carries out various tasks by virtue of its weight. It takes some practice to handle this universal tool: always hold the handle with all your fingers, with the thumb pressing against the blade. When chopping herbs the rounded-off tip of the knife is pressed with one hand on the work surface, while the other rocks the knife up and down.

Clean the knife with a damp cloth and dry it off right away.