7" carbon steel and handled with a copper beech wood handle, hand-shaped and sanded.
The Boscher is an old-style harvesting knife used for turnip, cabbage, and celery. Germany also became one of the main exporters of this knife to for the Netherlands, where they used it among the colonies for harvesting sugar cane. The silhouette of this knife also influenced another Windmill design, the Grandmoulin bread knife.
Robert Herder Windmuehlenmesser knives are hand-made in Solingen, Germany, utilizing old hand-work techniques. The fine, hand-ground blades are extremely light and thin and offer a great cutting feel that is not possible with chunky, mechanized-ground blades. There is no excess steel on the blades, and the slight convexity makes for reduced friction and sticking during cutting. Robert Herder Windmuehlenmesser have worked hard to establish an apprentice program at their workshop, where they’ve preserved old techniques that have nearly disappeared from Solingen.
Carbon steel requires care to keep from rusting; it should be dried immediately after use and never left soaking or wet. Carbon steel gets sharper and holds its edge longer than stainless.