Ice Beech or “Eisbuche” is one of the most distinctive woods you will ever find. Created with sustainable practices from beech trees of the Black Forest, Ice Beech is created as the wood undergoes a natural process involving extended exposure to cold weather and moisture to produce its uniquely veined character and rich contrast.

Large Cheese Knife with Cutouts: A good cheese knife needs a high handle so that pressure can be applied uniformly downwards when cutting. The ground granted blade forms an air cushion between cheese and knife when cutting to keep cheeses from sticking to the blade. A special innovation is the slightly rounded blade: with a rolling movement even hard cheese rind can be cut easily and effortlessly.

Cheese and Salami Knife: Thinly and sharply ground by hand, this cheese knife can effortlessly cut both soft camembert and hard cured meats and everything in between. Its angular shape is designed to protect fingers from contact with the cutting board. Also designed with a high handle for applying uniform pressue when cutting.

Butter Knife: Born of Germany’s rural tradition, this butter knife of "buckel" (referring to the bulging shape of the blade) is perfectly suitable for spreading butter and soft cheeses.

In contrast to most of today's knives, Robert Herder still makes their knives in Solingen, Germany using traditional and laborious “thin grinding” techniques since 1872, where the blade is ground to be quite slender and very pointed towards the cutting edge. The result is remarkable sharpness and edge retention, and really is a pleasure to use.

• Blade: Blue Glazed Stainless Steel, HRC 60

• Handle: Ice Beech wood. FSC certified, sustainably forested

• Rivets: Aluminum

• Surface: fine-glazed

• Blade length
  Large Cheese Knife with Cutouts: 6"Cheese and Salami Knife: 4"Butter Knife: 2.75"
  

• Made in Solingen, Germany

• We do not recommend cleaning in the dishwasher. Wash by hand and wipe dry for best results.