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Gude Die Messer Alpha Olive Santoku with Granton Edge 18cm

Defined by its blunted front and flat cutting edge, this versatile knife allows for a better and faster slicing movement, giving more precision to the cut.

And with its unique shallow dimples, you can ensure uninterrupted carving and chopping and help prevent food from sticking to the blade.

Key Features

  • Hand-forged from a single piece of ice-hardened German stainless steel for long-lasting durability and functionality
  • Sharpened on one side and designed with depressions along the edge of the blade to make cutting effortless
  • Elegant handle is triple-riveted and made of centuries old olive wood that is sturdy, rich-grained, and resistant to weathering
  • Hand wash only
  • Made in Germany

      Alpha Olive Range

      The Alpha Series blade is hand-forged from a single piece of chromium-vanadium-molybdenum knife steel and then finished in more than 40 subsequent manual work steps.

      The handle is made of 500 year old selected olive wood, which is very hard, resistant to weathering, rich-grained and elegant. Ice-hardened stainless steel, sharpened by hand. The handle is not dishwasher safe.

      Gude Die Messer

      No compromises for four generations Güde is famous throughout the world today for outstanding design and for the uncompromising quality of its hand-made knives crafted in a traditional process with attention to fine details.

      The company has a long history of more than 100 years and is focused on continuous improvement and innovation. Founded by Carl Güde in 1910, from the beginning the company was a leader in quality among some 9,000 manufacturers of cutlery in the Solingen area.

      Even then Güde knives were forged from a single piece and finished carefully in many manual steps.

      Güde knives were already known for their precise, sophisticated manufacture as Franz Güde, Carl’s son, took over the family business in 1923. The same year, the three palms trademark, now known worldwide, was introduced.

      Care & Maintenance

      Clean your knife after each use with a damp cloth!

      1. Never put your knife away without wiping it clean – especially after cutting acidic foods.
      2. Never use acidic or abrasive cleaners to scrub your knife.
      3. Knives with wooden grips are never to be washed in the dishwasher or left soaking in standing water.
      4. Never store your knife loose in a drawer.
      5. Never use a cutting surface made from stone or ceramic as these will dull or damage the cutting edge.

      Keeping the Blade Sharp

      A knife loses a bit of its edge with every cut. Thus, you should regularly sharpen a knife using an oval sharpening steel (due to the wider contact surface) which is at least 26 cm long (32 cm is even better).

      Right-handers should take the sharpening steel in their left hand and the knife in their right (vice versa for left-handers) and draw both sides of the blade over the full length about 10 times each at an angle of approximately 15°.

      With a little practice manual whetting becomes easy and the knife remains sharp when used regularly, so it is always ready to cut.

      Storage Tips

      Kitchen knives should always be stored in a handy place, ready for immediate use.

      For home kitchens, the best storage solution is a suitable Knife Block which should be of solid construction and made from a material suitable to the knives such as wood.

      If there isn't enough counter space for a Knife Block, a wall mounted magnetic knife holder may be a good alternative.

      Please avoid storing your knives loose in a drawer. This can lead to serious damage and dulling of the razor sharp cutting edge as well as damage to the grips.

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