A German kitchen knife that does the job and then gets out of the way. Forged stainless steel, a walnut handle that warms to your hand, and the Herder spade on the blade. Made in Solingen by the oldest continuously operating knife maker in the city.
The Madera series is the one we point to when someone wants a German knife they can hand wash, hone at home, and use every day without thinking about it. The half bolster leaves the heel open so the whole edge reaches the board and sharpening stays simple.
Pick your shape
- 8" Chef: the knife for most of dinner. Rocking cuts, dicing, breaking down a squash.
- 6" Santoku: shorter and flatter. Chopping and mincing for cooks who prefer a smaller blade.
- 8.5" Bread: serrated. Crusty loaves, tomatoes, melons.
- 3.15" Paring: in-hand work. Peeling, coring, trimming.
Specifications
| Shape | Edge length | Overall length | Heel height | Spine |
|---|---|---|---|---|
| 8" Chef | 210 mm | 338 mm | 45 mm | 3.3 mm |
| 6" Santoku | 159 mm | 280 mm | 43 mm | 2.6 mm |
| 8.5" Bread | 215 mm | 338 mm | 30 mm | 2.6 mm |
| 3.15" Paring | 84 mm | 196 mm | 20 mm | 1.8 mm |
Forged stainless steel. Walnut handle, half bolster. Ambidextrous. Made in Solingen, Germany.
Care
Hand wash, towel dry, wooden or plastic cutting board. Hone with light pressure, like buttering bread, not chopping. When honing stops bringing the edge back, bring it in. We sharpen these in store.
Questions we get
Is this a good first German knife?
Yes. The 8" chef or the 6" santoku is where most people start. The bread and paring fill in from there.
Walnut or olive?
Same blade, same fit. Walnut is darker and more even in grain. Olive is lighter with more figure. Pick the one you want to look at.
Can it go in the dishwasher?
No. The steel would survive it, the handle would not.
How does it compare to a Japanese knife?
Softer steel, tougher edge. It will not stay sharp quite as long, and it will forgive a lot more. Our kitchen knife guide walks through the difference.