Variants
 

Buckels (Old German)

Breakfast and supper knife

Born of Germany’s rural tradition, we have manufactured this knife with its distinctly shaped blade without alteration for over 140 years.
The broad blade, highly fine-glazed by hand with great care, makes it just as suitable for spreading butter as cutting bread or a hard sausage, too.
Rolls can be cleanly halved without leaving a ball of crumbs in the centre and even hard butter can be spread  effortlessly. A great favourite of those with no time for  breakfast.
 

Variants
 
Handle: juniper (loupe de cade)
Rivets: Aluminum
Blade: stainless
Surface: fine-glazed
Blade length: ca. 118 mm / 4,5 inches
Overall length: ca. 220 mm
Art. no. 2002,450,10

Best used for

- cutting without a chopping board
- cutting on a chopping board
- bread and other bakery products
- cheese and hard cured sausage
- spreading

Sharp breakfast

“You can live quite happily without a Buckel, no doubt. But once you’ve cut your breakfast roll crumb-free with the hellishly sharp, stolidly wide blade of this knife produced according to an old German tradition, then spread it broadly, you’ll never want another breakfast again. The blade is hand honed and finely crafted; the handle is made of solid cherry wood.”

(Quote: “essen & trinken“, October 2003)

Why is it called the “Buckels”?

The name of the knife comes from the round, bulging shape of the blade, originally from the word “belly”, in Low German “Buck”.

Often, however, the round, wide tip is identified as the origin, as it is not pointed and looks like a hump with its distinctive backswing.

From a specialist knife point of view, it is among the oldest ever blade shapes in Germany and is thus termed as “Old German”.