Carl Mertens - CARL - Breakfast Knife - Is a traditional breakfast knife to scrape of butter and jam but also for cutting rolls, bread, sausage and cheese.Blade length: 12 cmBlade: chrome-molybdenum-vanadium steelHandle: European walnut oiledDesign: Squareone, DüsseldorfCARL - The Carl collection by Carl Mertens offers a good choice of knives suitable for all sorts of functions: cut, slicing, spreading, peeling - you will find a perfect knife for every occasion. Each knife is manufactured by hand out of X50CrMoV15 steel and has a black walnut handle

This knife is ideal for deboning, skinning meat and poultry, or removing tendons and fat. The blade is comparatively narrow and its elasticity enables precise cuts along the bones. This makes it possible to easily follow the contour of the bone and thoroughly dislodge bone or remove tendons and fat. The Country boning knife with its smoked oak handles* blends in with the design language of the entire Country knife series.Blade length: 15 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 15 cmOverall length: 27,5 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

The slicing knife is also often referred to as a meat knife or carving knife (from the French trancher = cut, disassemble). The Carl Mertens ham knife is particularly suitable for cutting wafer-thin slices of meat and/or ham. Smoked ham, such as Serrano ham, can be cut into wafer-thin slices with this knife. The aroma unfolds best through the wafer-thin cut. While the name in German derives from purpose, in English the tool is simply referred to as a "slicing knife". (Slice = disk). In Spanish, however, again literally "Cuchillo para jamones".Blade length: 15 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 15 cmOverall length: 28 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

The slicing knife is also often referred to as a meat knife or carving knife (from the French trancher = cut, disassemble). The Carl Mertens ham knife is particularly suitable for cutting wafer-thin slices of meat and/or ham. Smoked ham, such as Serrano ham, can be cut into wafer-thin slices with this knife. The aroma unfolds best through the wafer-thin cut. While the name in German derives from purpose, in English the tool is simply referred to as a "slicing knife". (Slice = disk). In Spanish, however, again literally "Cuchillo para jamones".Blade length: 20 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 20 cmOverall length: 33,5 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

Weighing, chopping and cutting a wide variety of foods - shaping and flattening, picking up food and cracking nuts or shellfish.The chef's knife is the classic and the heart of the professional kitchen. It is the absolutely most important kitchen gadget with which you can master a multitude of tasks that arise in the kitchen.It is ideal for cutting herbs and vegetables, but also for slicing and cutting up meat and fish. The long, wide, curved blade enables the professional cutting technique: weighing. During the cradle cut, one hand grips the handle, the other stabilises the tip. By moving the handle up and down, herbs, for example, are finely cut. The tip of the knife remains on the cutting board.Blade length: 20 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 20 cmBlade width: 4.6 cmOverall length: 34 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

On closer inspection, this chef's knife differs from the well-known classic chef's knives in that it has an extra wide and even more robust blade. This gives the knife more weight and, in conjunction with the wider blade, even better handling. The extra wide chef's knife has a spine thickness of 4.0 mm compared to 3.0 mm with normal chef's knives. The blade is approximately 5.4 cm at its widest point (vs. 4.7 cm on the standard model). PROPERTIES / APPLICATION The chef's knife is the classic and the heart of the professional kitchen. It is absolutely the most important kitchen helper, with which you can master a multitude of tasks in the kitchen. It is ideal for cutting herbs and vegetables, but also for dividing and dividing meat and fish. The long, wide, curved blade enables the professional cutting technique: weighing. During the rocking cut, one hand grips the handle and the other stabilizes the tip. Herbs, for example, can be finely cut by moving the handle up and down. The tip of the knife remains on the cutting board. It can also be used to chop and cut, flatten, shape or pick up food. The stable back of the knife can even crack nuts or crustaceans.Blade length: 20 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 20 cmBlade width: 5.4 cmOverall length: 34 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

Very similar in shape to a cleaver, the "Chinese chef's knife", as the name suggests, was born to cut through and through. The blade geometry differs greatly in thickness and bevel. The blade is ground conically here and ends in a thin bevel. These are the classic properties of a cutting tool. Of course you can also chop dried herbs and their stalks. freshness anyway. Harder material to be cut or even chicken bones are not particularly healthy for maintaining the sharpness of the blade. The Chinese chef's knife is considered a standard product in its homeland, which most chefs use as an all-rounder in the kitchen. They use the tool for almost any cutting job that needs to be done. From filigree cutting of spices to be processed, such as lemongrass, just as suitable as for the lively cutting of meat or vegetables. The heavier weight compared to a conventional chef's knife is cleverly used here, for example when simply crushing whole cloves of garlic. Due to its variability, this knife is also enjoying increasing popularity in our latitudes.Blade length: 18 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 18 cmOverall length: 32 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

As the name suggests, the cleaver is a massive kitchen tool for cutting as well as chopping or dividing. The broad, solid blade, the rectangular shape and the fairly wide deduction angle are typical. Not unlike an axe, the chopper chops up large chunks of meat and cuts into smaller bones like ribs or chicken bones. CAUTION: However, the chopper is not suitable for chopping large bones of game or the like. This type of bone is too massive and would dull the blade or even break it.Blade length: 15 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 15 cmOverall length: 29 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

Paring knives are small, agile and sharp with a slim straight blade. The paring knife is an indispensable, versatile tool and is part of the basic range of every kitchen. It owes its name "office knife" to the word "officer" and not, as is often assumed, to the English word "office". This knife shape was originally developed for the army, giving the knife its name. APPLICATION The paring knife is a small all-rounder for peeling, cutting, cleaning and garnishing vegetables and fruit. Onions, herbs and other vegetables can be finely cut with this slim knife. The narrow blade makes it particularly suitable for peeling work, small cutting jobs and decorations. Also ideal for larding meat. With the help of the sharp tip, depressions are created in the meat, into which aromatic herbs, spices and garlic can be filled.Blade length: 12 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 12 cmOverall length: 22 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

The CARL MERTENS paring knife COUNTRY is a practical, small kitchen helper. Its handy dimensions enable precise and quick work and make it an indispensable tool in the kitchen. APPLICATION The vegetable knife is a handy kitchen knife and is ideal for cutting vegetables and fruit, as well as for all preparatory work such as cleaning, peeling and chopping.Blade length: 9 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 9 cmOverall length: 19 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

The COUNTRY steak knife is a special kitchen knife that is primarily used for cutting meat. The typical shape with the rounded blade and the distinctive sharpness are particularly suitable for gliding easily through fried or cooked food. The meat can be cut into pieces precisely. The shape and grind of the blade help to glide particularly smoothly through the material to be cut and thus protect the material to be cut from tearing or fraying.APPLICATION The area of application of the steak knife is not the preparation, but the processing of the finished, cooked food. A crispy surface and possibly tough pieces of meat or fibrous areas are the challenge that the blade has to face.Blade length: 12 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 12 cmOverall length: 23 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

THE TOURNAMENT KNIFE ...often also referred to as a paring knife - is small and handy. It has a comparatively short, saber-shaped blade (7 cm) and is therefore particularly suitable for peeling and cleaning round vegetables and fruit. With this special blade shape, potatoes or apples, for example, can be peeled quickly and easily so that only a very thin skin is formed. In this way, valuable vitamins, which are located directly under the skin, are preserved. The curved, smooth cutting edge ensures very precise cuts and makes the paring knife the ideal helper for hollowing out and decorating fruit and vegetables. Each blade is red hot forged from a piece of chrome-molybdenum-vanadium steel and then hardened to approx. 58° Rockwell. The knives are given the right sharpness by experienced knife sharpeners.Blade length: 7 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 7 cmOverall length: 17,5 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

PROPERTIES The universal knife COUNTRY, also known as an all-purpose knife, is a smaller kitchen knife with a blade approx. 13 cm long and narrow in this version. Also suitable for thin slices. APPLICATION With its very sharp, serrated blade, which is typical of Carl Mertens, it is ideal for cutting food that has a hard or firm skin such as tomatoes, lemons, but also rolls, salami or other hard sausages.Blade length: 13 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 13 cmOverall length: 24 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.

Carl Mertens - FOREMAN - Herb Knife 12 cm - The herbs knife with its extra-large, semi-circular blade is the ideal knife for fine chopping fresh herbs.Blade length: 12 cmBlade: chrome-molybdenum-vanadium steel, forgedHandle: European walnut wood from sustainable forestry oiledDesign: Carsten GollnickAesthetic tools for chefs with high demands on design and functionality: The new, designed by Carsten Gollnick for Carl Mertens knife series FOREMAN characterized by harmonious design and balance. Blade and handle are forged in Solingen by hand throughout of the best blade steel. The forging quality is very high; the knives are ultra sharp. For the specialists of Carl Mertens, thanks to their decades of experience and years of know-how. Artistically enriched FOREMAN everyday with clear beauty. The handles alive textured walnut wood are gently curved.

Carl Mertens - FOREMAN - Santoku Bread Knife - hand forged blades - ergonomic handle for easy handling - ultra-sharp and with excellent edge retentionBlade length: 17,5 cmBlade: chrome-molybdenum-vanadium steel, forgedHandle: European walnut wood from sustainable forestry oiledDesign: Carsten GollnickThe Foreman knives by Carl Mertens create a perfect balance between functionality and aesthetics, between Far Eastern design and craftsmanship "made in Solingen". Thanks to their distinctive design and ergonomic handle made out of oiled walnut, these premium kitchen items are easy and comfortable to handle. The rustproof chrome molybdenum vanadium steel blades are hand forged, ultra-sharp and have an extraordinary edge retention. The Foreman knives were designed to fulfill the most advanced demands in the kitchen and are not suited to be washed in the dishwasher.

The Carl Mertens chef's knives SURUDOKU are made in full tang construction, designed with a striking silhouette and very thin blades. "Surudoku" in Japanese stands for "sharpness", and sharp they are indeed. The SURUDOKU are offered in two sizes with two steel variants (100Cr6 and X50CrMoV15) and two handle variants made of very special woods. Carl Mertens interprets the classic Japanese form of the Santoku knives with its own design language.The completely continuous tang gives the knives a high stability in all cutting situations. Thanks to their outstanding ergonomics, they fit perfectly in every hand. The curved blade can be easily hold "short", as the professionals do for better control. The blades get their one-sided hollow grinding in one of the last originally preserved Solingen grinding shops - in the "Wasserkraft Manufaktur" by knifemaker Ralf Jahn. The grinding stones there are up to this day still driven directly by water power. The traditional hollow grinding results in an especially thin blade with a blue finish (Pließten)**. Ralf Jahn and his small manufactory belong to the last grinders who still practice their craft in this way, so in SURUDOKO, modern design meets tradition from Solingen.Blade length: 14,5 cmHand-made by CARL MERTENS in Solingenunique blade designgrinded in a traditional grinding shopWinner of the Red Dot Design Award 2018material: pure carbon steel (100Cr6), stabilised bog oakThe use of C100 carbon steel (100Cr6) and the hardening to 61°HRC, in combination with the hollow grinding, allow an extremely fine removal of the cutting edge and thus an extraordinary blade sharpness. This makes even the finest cutting work possible, for example when preparing sushi, and offers the user a very special cutting experience. However, carbon steel requires intensive care and must be protected against corrosion after each use. If you do not want all this efforts but still enjoy the virtues of the SURUDOKU, choose the version with X50 chrome molybdenum stainless steel blades. You may recognize them by the handles of Karelian curly birch. Unlike the C100, the blade is easy to clean, but still does not belong in a dishwasher. Karelian curly birch is a classic wood for knife handles in the border region between Russia and Eastern Finland. It is comparatively rare and is controlled by strict felling quotas. Not all logs have the characteristic grain, it is always only a matter of individual logs among hundreds that have this feature: the perfect wood to complete the special design of our knives. Steel rivets fix the wooden shells securely to the tang.The C100 has handles made of stabilized bog oak which are fixed with brass rivets and fit seamlessly to the curved shape of the alder. bog oak is a subfossil, up to 5.000-year-old oak whose trunks are located in northern German moors and waters. In order to process it, it first has to be dried in a complex drying process that takes several years. As this is a natural product, the colour can vary between brownish and bluish black tones. The stabilization process combines the properties of wood with the advantages of plastic. In this process, the resin components in the free pores are replaced by synthetic resin in a complex process. The wood gains in weight and becomes insensitive to water, more resistant to wear and better prepared against harmful influences.In daily use, Santoku stands for "three virtues" in Japanese and describes the core use of these knives: the preparation of fish, meat and vegetables. With the two knife sizes, all areas can be covered, from large cuttings to filigree cutting work. To take care of the blades, especially those made out of carbon steel, we recommend to oil them with camellia oil to protect them from corrosion. A bottle of oil including a cloth is supplied with each Carl Mertens SURUDOKU. Camellia oil is not only suitable for oiling the blades, as it does not form an emulsion with water, but is also perfect for the care of the wooden handles. It is acid free, non-resinous, tasteless and food-safe.**“Pließten" means "fine grinding". With an abrasive paste, the blade is freed from the so-called coarse "grinding marks". The surface receives a finer, smooth finish, which has a positive effect on the cutting quality and the durability. In addition, small unevennesses are corrected and the slim grinding angle is drawn a little narrower again. This process is carried out in two stages, of which "blaupließten" is the highest stage. This gives the blades a very fine blue or rainbowy shimmer.

The Carl Mertens chef's knives SURUDOKU are made in full tang construction, designed with a striking silhouette and very thin blades. "Surudoku" in Japanese stands for "sharpness", and sharp they are indeed. The SURUDOKU are offered in two sizes with two steel variants (100Cr6 and X50CrMoV15) and two handle variants made of very special woods. Carl Mertens interprets the classic Japanese form of the Santoku knives with its own design language.The completely continuous tang gives the knives a high stability in all cutting situations. Thanks to their outstanding ergonomics, they fit perfectly in every hand. The curved blade can be easily hold "short", as the professionals do for better control. The blades get their one-sided hollow grinding in one of the last originally preserved Solingen grinding shops - in the "Wasserkraft Manufaktur" by knifemaker Ralf Jahn. The grinding stones there are up to this day still driven directly by water power. The traditional hollow grinding results in an especially thin blade with a blue finish (Pließten)**. Ralf Jahn and his small manufactory belong to the last grinders who still practice their craft in this way, so in SURUDOKO, modern design meets tradition from Solingen.Blade length: 18,5 cmHand-made by CARL MERTENS in Solingenunique blade designgrinded in a traditional grinding shopWinner of the Red Dot Design Award 2018Material: pure carbon steel (100Cr6), stabilised bog oakThe use of C100 carbon steel (100Cr6) and the hardening to 61°HRC, in combination with the hollow grinding, allow an extremely fine removal of the cutting edge and thus an extraordinary blade sharpness. This makes even the finest cutting work possible, for example when preparing sushi, and offers the user a very special cutting experience. However, carbon steel requires intensive care and must be protected against corrosion after each use. If you do not want all this efforts but still enjoy the virtues of the SURUDOKU, choose the version with X50 chrome molybdenum stainless steel blades. You may recognize them by the handles of Karelian curly birch. Unlike the C100, the blade is easy to clean, but still does not belong in a dishwasher. Karelian curly birch is a classic wood for knife handles in the border region between Russia and Eastern Finland. It is comparatively rare and is controlled by strict felling quotas. Not all logs have the characteristic grain, it is always only a matter of individual logs among hundreds that have this feature: the perfect wood to complete the special design of our knives. Steel rivets fix the wooden shells securely to the tang.The C100 has handles made of stabilized bog oak which are fixed with brass rivets and fit seamlessly to the curved shape of the alder. bog oak is a subfossil, up to 5.000-year-old oak whose trunks are located in northern German moors and waters. In order to process it, it first has to be dried in a complex drying process that takes several years. As this is a natural product, the colour can vary between brownish and bluish black tones. The stabilization process combines the properties of wood with the advantages of plastic. In this process, the resin components in the free pores are replaced by synthetic resin in a complex process. The wood gains in weight and becomes insensitive to water, more resistant to wear and better prepared against harmful influences.In daily use, Santoku stands for "three virtues" in Japanese and describes the core use of these knives: the preparation of fish, meat and vegetables. With the two knife sizes, all areas can be covered, from large cuttings to filigree cutting work. To take care of the blades, especially those made out of carbon steel, we recommend to oil them with camellia oil to protect them from corrosion. A bottle of oil including a cloth is supplied with each Carl Mertens SURUDOKU. Camellia oil is not only suitable for oiling the blades, as it does not form an emulsion with water, but is also perfect for the care of the wooden handles. It is acid free, non-resinous, tasteless and food-safe.**“Pließten" means "fine grinding". With an abrasive paste, the blade is freed from the so-called coarse "grinding marks". The surface receives a finer, smooth finish, which has a positive effect on the cutting quality and the durability. In addition, small unevennesses are corrected and the slim grinding angle is drawn a little narrower again. This process is carried out in two stages, of which "blaupließten" is the highest stage. This gives the blades a very fine blue or rainbowy shimmer.

18/10, satinL 355mm Design: Daniel Eltner