• Made in Germany forging

    High quality knives have been forged since the Middle Ages. WMF is part of this handicraft tradition and applies particular care here. In contrast to nearly all major manufacturers, WMF adheres to the traditional forging process in its own knife forge. In Hayingen, Baden-Württemberg, WMF operates one of the largest blade forges in Germany. Every year, hundreds of thousands of knifes are manufactured here according to the traditional forging process. Together with the careful machining, the special blade steel used produces a quality product.

    In WMF’s own blade forge, the blades, made of special blade steel, are worked over the entire length with the forging hammer, ground several times and polished until they have a perfectly smooth surface. Despite modern technology, a great deal of hand crafting with over 30 manufacturing stages are necessary for this. Lastly, each stage is checked using laser technology. This results in blades that are perfectly sharp and stay that way for a long time.

    Made in Germany quality

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    WMF blade forge
    WMF blade forge

     

    Forging at over 1000 °C
    Forging at over 1000 °C

     

    Red-hot blanks
    Red-hot blanks

     

    Forging video
    Forging video

Asia Knife Edition

Fish cut into mouth-sized morsels, meat cut into thin slices and vegetables chopped razor-thin - that's more than appetising. Asian cuisine is acquiring more and more converts in Europe. Different traditions, different preparation methods, different kitchen knives. In Europe, Japan and China, different knife shapes and corresponding cutting techniques have developed that characterise our cultural history to the present day. With this knowledge and high level of competence in forging blades, WMF is expanding its knife range with blade shapes essential for Asian cuisine. The Chinese chef’s knife serves as an all-purpose knife for peeling, dicing and slicing, the chopper blades are mainly suitable for cutting meat, although chopping herbs is also possible with a deft hand movement. What distinguishes both is the excellent cutting sharpness with the minimum of effort. Extra-sharp blades glide unchecked through foods without crushing them, so they retain their juices and the aromas are protected. The consequence of respecting Asian cuisine combines with the internationally recognised knife quality of WMF.

Chinese Spitzenklasse Plus vegetable knife
Chinese Spitzenklasse Plus vegetable knife   icon
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With a short and manageable blade made from special blade steel. Riveted and seamlessly manufactured handle recesses made from plastic. Ideal for cutting vegetables and fruits. Made in Germany. Blade length 16 cm
Chinese Grand Gourmet Chinese chopping knife
Chinese Grand Gourmet Chinese chopping knife   icon
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Due to the robust blade and the suitable polished section, the knife is also ideal for boning and separating tendons and bones. The "Know Kong" blade form with the top-heavy blade ideally supports chopping movements. Forged blade made from special blade steel that is made in Germany. Blade length 15 cm
Classic Line Chinese chef's knife
Classic Line Chinese chef's knife   icon
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The universal knife for the Chinese chef comparable with the "European" chef's knife. Blade made of special blade steel. Riveted and seamlessly manufactured handle recesses made from plastic. Blade length 18.5 cm

Spitzenklasse Plus

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    The new design of the classic top class knife series has improved the feel even more. The knife lies even more comfortably in your hand. The riveted recessed handles made from high quality plastic are seamlessly assimilated and guarantee optimal hygiene. All knives are balanced in weight and lie securely in your hand. The series is extensive and offers the right knife with the appropriate cutting edge and blade shape for every purpose.
    Design WMF Atelier



Tomato knife with a serrated edge
Tomato knife with a serrated edge   icon
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The serrated blade scores the hard skin and slices evenly. The pronged end is ideal for picking up the slices.
Kitchen knife
Kitchen knife   icon
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The long, straight blade can cut up even large portions. It chops cauliflower, cuts cabbage into thin strips and portions roast meat, fish and poultry.
Carving knife
Carving knife   icon
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The sharp blade cuts smoothly through meat, whether cooked or raw, slicing or dicing without the juices running out.
Chef's knife
Chef's knife   icon
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For meat, fish and vegetables. You can also chop herbs or nuts with the broad, strong blade. To do this, place the point of the knife firmly on the work surface and move the blade edge up and down. The broad side of the blade can be used to flatten cuts of meat evenly.
Blade with double-serrated edge
Blade with double-serrated edge   icon
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Patented only by WMF: the blade is serrated on both sides. Particularly hard food, such as bread, onions, vegetables and also salami or even frozen food, can be cut precisely and evenly.