HOHENMOORER KNIVES:
About knives and tools
+
[SHOP NOW]
Even though we are otherwise big fans of simple tools in the kitchen, the knives from Hohenmoor (hand-forged in Hohenmoor in the far north, hence the name) have held a firm place in our kitchen for years due to their exceptional product and relationship quality.
At first glance, Uli Hennicke's knives look rough and archaic; only on closer inspection does the special harmony of the finely balanced material contrasts emerge and reveal the mastery of the design.
The characteristic lines with the beveled tip as the trademark of the series, the elegant interplay of multilayer blackened and partly untreated steel, smoked bog oak, and the small brass clasp:
The archaic nature of the knives poetically tells us something fundamental about the origin of the knife, and visually you always expect the blade to still be hot from the forge.
These knives are bold, radical, and different, yet remarkably coherently designed tools.
*
We especially recommend the combination of a large chef’s knife Yvo 1/2 with the small Yvo 0: Equipped this way, you can perform both rapid cutting tasks and the most precise operations.
+
However, our personal favorite (and a great addition for more demanding knife collections) is the Yvo 3: Based on the classic Chinese universal chef’s knives, it is large, heavy, and incredibly dramatic, but with a little practice it becomes a nimble and versatile tool, especially for all kinds of vegetables.
The high blade has several qualities: On one hand, it allows extremely precise and quiet blade control; on the other, cuttings can be easily transported on the blade to the pan, and even more power-intensive tasks (such as splitting pumpkins) are handled very well by hand.
All knives are available either in the regular version in carbon steel or in the more elaborate version as three-layer steel.
Both versions are not stainless and require a bit more care than stainless steel knives. But because they are so extraordinary, one gladly accepts the somewhat higher maintenance effort and finally takes a serious look at the topic of "knife sharpening".
We use an easy-care stainless steel knife in our fast everyday kitchen – but as soon as we cook with more dedication and care, we always use the Hohenmoorer and are always happy to have the distinctive handle in our hands.
*
MANUFACTURER: Uli Hennicke, Hohenmoorer Knife Manufacture in Asendorf.
__________________________
CARE INSTRUCTIONS:
- Not suitable for the dishwasher
- Not stainless
- Always dry the knife between individual uses to avoid flash rust #GRUBENTUCHIMMERDABEI
- After use, wipe with a damp cloth, dry thoroughly, and rub with a small drop of our BLADE CARE (or any other vegetable oil).
PLEASE NOTE: The blade contains a lot of iron! Only limited suitability for use with oak cutting boards, as otherwise the black discolorations typical of oak may occur.
+
