“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)

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”.