Anatomy of a Hammer Stahl Knife
Hammer Stahl knives are made in the tradition of the great German knife makers, but with a patented new design and a manufacturing process that allows them to be affordable. Hammer Stahl knives are coveted for their razor sharp cutting edge, hand forged quality and quad tang design, which makes them some of the more balanced knives in the world today.
1 – GERMAN STEEL
Our cutlery is made from top-quality German X50CrMoV15 high carbon stainless steel. It is forged and tempered to precise specifications and a Rockwell hardness of 55 – 57 that provides a superior edge and lasting durability.
2 – RAZOR SHARP EDGE
The razor sharp edges are precisely measured by laser for a world-class cutting edge. The blades are sharpened to a 20 degree bevel angle.
3 – COMFORTABLE GRIP
Our knives are engineered with a sloped bolster to provide a comfortable grip.
4 – BEAUTIFUL HANDLE
Our Pakkawood handles are infused with phenolic resin that combines the beautiful look of wood with the durability of plastic.
5 – QUAD TANG DESIGN
The quad tang design, with the handle’s steel exposed on all four sides, provides exceptional balance and superior comfort.
GIFT BOXING
All individual knives as well as our carving set and steak knife sets are packaged in a beautiful gift box. The knife is packed in foam and the box features magnetic latches.
MANUFACTURING PROCESS
The process starts in Germany, where X50CrMoV15 stainless steel is fully forged and tempered for ideal strength and durability. The forged steel is then shipped to our state-of-the-art factory in China, where the detailed process of applying the Pakkawood handles is meticulously done by hand. After the razor sharp cutting edge is measured for precision by laser, the knife is polished, inspected and packaged. The finished product is an impeccable combination of beauty and functional design.
Knife Care
With proper use and care, Hammer Stahl knives will remain a treasured part of your kitchen for a lifetime.
KNIFE CARE
- Not meant for the dishwasher. Hand-wash with warm water and a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
- Bamboo oil (mineral oil) should be used on knife handles, blocks, and cutting boards as needed.
KNIFE USE
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife to cut through bone, as blades can be damaged.