Small Chef's Knife

Robert Herder uses a traditional 'Solingen thin grind,' which creates a much thinner blade profile than mass-produced knives. This reduces resistance when cutting, allowing the blade to glide through ingredients with significantly less effort.

While it is smaller than a standard 8-inch chef's knife, the 110mm length is ideal for precise tasks like peeling, trimming, and slicing smaller fruits, vegetables, and proteins. It is designed for agility and control rather than heavy-duty chopping.

Since the handles are made from natural Ice Beech or Walnut, they should be hand-washed and dried immediately; never soak them or put them in the dishwasher. Periodically applying a food-safe wood oil will keep the grain hydrated and prevent the wood from drying out.

The blade is high-performance stainless steel with a high hardness rating of 60 HRC, meaning it holds an edge exceptionally well. While it is resistant to corrosion, you should still wipe it clean and dry it after every use to maintain the fine-glazed finish.

Both woods are FSC-certified and offer excellent ergonomics, so the choice is largely aesthetic. The Ice Beech handle is paired with aluminum rivets for a lighter, modern look, while the Walnut handle features brass rivets for a warmer, more traditional appearance.