When comparing Japanese and German knives, it is noted that the Japanese ones are thinner and harder. That may generally be true, but not for this knife. Thin, hard, and razor-sharp. And it stays that way, thanks to self-sharpening carbon steel. Disadvantages? Not for me. I never throw a knife in the dishwasher anyway, and I maintain my tools well. The blade develops a beautiful patina, and you rub the wood with a very small amount of oil fairly regularly. For me, there is nothing better than Herder knives.

I specifically chose this slightly more affordable version, so it looks simple. But it also cuts fantastically through all slightly firm vegetables, such as carrots and onions. It glides through without having to apply any pressure at all. Rinse after use and dry immediately; I then let it air dry a little further before putting it in the knife guard. I might purchase a knife care product to keep it looking nice as well, because the carbon steel does discolor slightly.

My Herder Lignum broke due to misuse and wouldn't be available for another 3 months, so I bought this one. The knife is much lighter and the handle is rough and less finished. The blade is very sharp and rust-proof so far. The knife is cheaper than the Lignum, and it shows. Nevertheless, I like this knife a lot too. P.S.... don't try to pry loose frozen chicken legs with your Lignum..

As is typical of this brand, super sharp upon delivery. This is the only genuine one with the 'Solinger Dünnschliff', so no sharpened cutting edge. Do rinse and dry immediately after use. The knife is nice and simple but rustic in its construction. It fits very well in the hand.

I already had several Robert Herder knives, but the somewhat more luxurious versions. I bought this Santoku knife to add to my collection for daily use, and I certainly do not regret it. Before first use, I degreased the blade and placed it in a narrow measuring cup with vinegar for 24 hours. This creates a beautiful, even patina look that does not disappear. If you don't do this, the blade will eventually become a bit stained, although this does not detract from the quality.

Because manufacturers of stainless steel knives do not deliver them well-sharpened, and I do not feel like sharpening them, I chose to order carbon steel knives from Robert Herder. Robert Herder is a manufacturer that makes this type of knife. A disadvantage of these knives is that you have to wash them immediately after use and dry them thoroughly because they are prone to rust. I sharpen them with very fine-grit sandpaper.

The knife has a very hard blade (60 HRC), but it's easy to sharpen because the blade is very thin. I got the "household" model, so the blade is even thinner. There's definitely a "laser-like" sharpening effect. The steel doesn't rust easily at all; it develops a slight patina. I found the burr difficult to remove.

Carbon steel is the sharpest thing there is; you can shave with it. However, you have to accept that the steel discolors completely because it is not stainless steel. The sharpest knife I have ever had.