The K6 M is the most recent addition to the K Series. It's best suited for filleting fish or thinly slicing proteins like ham, roasts, etc. It's made of a carbon steel blade with 1% carbon and hardened to 60/ 61.5 HRC, blue glazed and hand polished with hand-shaped and polished plum wood handle.
Robert Herder Windmuehlen 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 Windmuhlenmesser have worked hard to establish an apprentice program at their workshop to preserve old techniques that nearly disappeared from Solingen.
Carbon steel requires more care to take care of but gets sharper and holds its edge longer than stainless.