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 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.