Güde – Hand-forged precision from Solingen 1910

The chef's knife is the heart of every kitchen. It cuts, chops, minces, and slices—from morning vegetables to evening roasts. At Güde Solingen , chef's knivesSolingen manufactured for four generations in the same way as founder Karl Güde : forged from a single piece of steel, ground by hand, and fitted with a handle that fits perfectly in the hand.

Whether it's a classic chef's knife, Japanese santoku, or Asian chai dao—every blade shape has its strengths. On this page, you'll learn everything you need to know to find the right Güde for your kitchen.

Why choose a Güde ?

At a time when most knives are manufactured by machine in Asia, Güde is Güde of the last manufacturers to Solingen its knives without compromise in Solingen . You can feel the difference with every cut:

Drop-forged from a single piece

Unlike stamped knives, Güde are formed from a single piece of steel using traditional drop-forging techniques. The entire blank—from the tip of the blade to the end of the handle—is heated and shaped under high pressure. The result is a homogeneous material structure with no weak points and the characteristic double bolster, which serves as finger protection and ensures perfect balance.

Long-lasting sharpness

The blades are made of chrome-vanadium-molybdenum steel (X50CrMoV15) and are ice-hardened—a process in which the steel is shock-cooled in an ice bath. The resulting hardness of 57–58 HRC means that the blade is hard enough to stay sharp for a long time, but not so hard that it becomes brittle or difficult to resharpen.

Masterful balance

A good chef's knife must be well balanced. With Güde , the center of gravity Güde precisely at the transition between the blade and the handle—where your hand guides the knife. This allows you to work without fatigue, even over long periods of time, and to make precise cuts without exerting force.

More about manufacturing in Solingen

Franz Güde was Güde in 1910 by master grinder Karl Güde . His son Franz took over the company and developed the legendary Güde for bread knives in 1941. Today, the fourth generation runs the factory and adheres to the principles that made Güde : small quantities, handcrafted production, uncompromising quality. Every knife that leaves the factory bears the signature of experienced knife makers.

Buying a chef's knife: Which blade shape is right for you?

Not all chef's knives are the same. The shape of the blade determines which tasks the knife is best suited for. Güde five different types of chef's knives – each with its own strengths and history.

The classic chef's knife

The all-rounder in every kitchen. The curved blade allows for the classic rocking motion: the tip of the blade remains on the board while the handle is moved up and down. Ideal for herbs, onions, and anything that needs to be finely chopped. The wide center of the blade allows you to cut meat, fish, and vegetables—the classic chef's knife can handle any task.

THE KNIFE The statement knife

THE KNIFE no ordinary chef's knife. It is an uncompromising statement: modern design, the highest manufacturing quality, and a blade that redefines all standards. Unlike traditional chef's knives, THE KNIFE is THE KNIFE guided by the handle, but with an overhand grip—similar to the Asian cutting technique. The tall blade offers plenty of space for the knuckles, and the sweeping handle fits securely in the hand.

Santoku – The Japanese classic

The Santoku (Japanese for "three virtues") is optimized for three tasks: cutting, chopping, and mincing meat, fish, and vegetables. The shorter, wider blade with its characteristic sheep's nose profile lies flatter on the cutting board than a classic chef's knife. This makes the Santoku ideal for precise, vertical cuts.

At Güde , the Santoku Güde available with or without a hollow edge. The oval indentations (hollows) in the blade reduce the adhesion of cut food – particularly practical for moist vegetables or thin slices of fish.

Chai Dao – Asian elegance

The Chai Dao (also: Cai Dao) is the traditional vegetable knife used in Chinese cuisine. The rectangular, tall blade is reminiscent of a cleaver, but is significantly lighter and thinner. The Chai Dao is ideal for precise cutting and fine chopping of vegetables and herbs. The flat blade also serves as a scoop for transferring the chopped ingredients from the cutting board to the pan.

Chinese Chef's Knife

The Chinese chef's knife – often referred to as a "Chinese cleaver" – is the all-rounder of Asian cuisine. With its wide, extremely sharp blade, it can handle practically any task, from fine julienne cuts to cutting up poultry. Unlike a real cleaver, the blade is thin and precisely ground. At Güde , the Chinese chef's knife Güde hand-forged and fitted with elegant handles.

Güde : series overview

Güde chef's knives in various series—all with the same high-quality blade, but different handle materials and designs. The choice depends on your preferences, the area of application, and your budget.

Alpha: The classic

The Alpha is the backbone of the Güde and offers the widest variety of models. The handle, made of robust Hostaform plastic, is easy to clean, dishwasher-safe, and meets the strict hygiene requirements of the catering industry. The characteristic double bolster and palm rivet are trademarks of the series.

Kappa: All metal

The Kappa is for purists: the entire knife—blade and handle—is made from a single piece of chrome-vanadium-molybdenum steel. No material transitions, no joints, no rivets. The distinctive double bolster serves as finger protection, and the weight is perfectly distributed. Kappa are rustproof, scratch-resistant, dishwasher-safe, and designed for daily use in professional kitchens.

Delta series

The Delta combines classic craftsmanship with modern design. The chef's knives feature handles made from African grenadilla wood—one of the hardest woods in the world, traditionally used in instrument making.

Synchros series

The Synchros marks a new chapter in Solingen's blacksmithing tradition. The handle and blade merge into a harmonious whole thanks to a smooth transition. The continuous, low-set tang ensures perfect balance, while the solid convex handles made of smoked oak have a uniform length of 12.5 cm. The Synchros honored with the Red Dot Design Award.

Franz Güde Karl Güde

The Franz Güde Karl Güde series Güde homage to the founding generation. The knives show what classic Güde looked like in the 1930s. The Karl Güde has cherry wood handles, while the Franz Güde has plum wood handles—both traditional handle woods used by Solingen knife makers.

Briccole di Venezia

A special edition: the handles are made from original Venetian gondola posts (briccole). This oak wood has stood in the Venice lagoon for centuries and has been transformed into a unique material by the salty environment. Each knife in this series is unique and has its own history.

Damask series

The Güde made of hand-forged Damascus steel is the cream of the crop. Over 300 layers of two different grades of steel are forged into a blade of the highest perfection in a process that takes up to two days. The handle is made of partially petrified desert ironwood, which is up to 1,500 years old. This extremely hard wood has an unusual grain, making each Damascus chef's knife a unique collector's item.

Choosing the right blade length

Güde are available with blade lengths ranging from 16 to 26 cm. The choice depends on your hands, your cutting style, and the intended use.

Comparison of handle materials

The handle determines the feel, care, and appearance of your chef's knife. Güde a variety of materials, each with its own strengths.

Hostaform plastic (Alpha)

The classic choice for professional kitchens: easy to clean, dishwasher safe, hygienic. Hostaform is a high-quality technical plastic that retains its shape even with intensive use. The black, finely polished surface is timelessly elegant and non-slip.

All metal (Kappa)

For purists: the entire knife is made from a single piece of stainless steel, with no material transitions. Particularly hygienic, extremely robust, dishwasher-safe. The metal handle feels cool and offers a different feel to wood or plastic.

olive wood

Warm, vibrant, unique: each olive wood handle is one of a kind thanks to its grain. The wood used is 300–500 years old and comes from selected olive trees. Olive wood is hard, oily, and therefore naturally resistant. Not dishwasher safe—hand wash only.

barrel oak

History in your hands: the handle scales are made from oak wood sourced from wine barrels that are over 80 years old. Long maturation in contact with wine has made the wood virtually indestructible. The dark color and distinctive grain make each knife unique.

micarta

Technology meets tradition: Micarta consists of layered cotton bonded with epoxy resin. The result is a material that is as robust as plastic but offers the warmth and feel of wood. The subtle tone-on-tone grain gives Güde Micarta knives an exquisite look.

Care, cleaning, and storage

A Güde is made to last for generations—provided you treat it properly. The most important rules:

cleaning

After use, the chef's knife should be cleaned immediately with a damp cloth and dried thoroughly. Never leave the knife uncleaned—acids from food (lemon, tomato) can attack even stainless steel. Do not use corrosive or abrasive cleaning agents.

storage

The best place for your chef's knife is a knife block or magnetic strip. Both protect the blade from damage and keep the knife handy. Güde knife blocks in various designs to match all series.

Avoid storing them in the cutlery drawer: the blades will knock against each other or other cutlery, causing nicks and dulling. If you have no other option, use blade guards or drawer inserts.

Care of wooden handles

Wooden handles should be treated regularly with wood oil. The oil is absorbed into the wood, nourishing it and protecting it from drying out. This will keep your olive wood, barrel oak, or walnut handle looking beautiful and providing a good grip for years to come.

Sharpening and honing: How to keep your chef's knife sharp

With every cut, a knife loses a little bit of its sharpness. This is normal and not a sign of poor quality. The question is: how do you keep your Güde sharp in the long term?

Sharpening steel – for everyday use

The sharpening steel straightens the cutting edge, which bends microscopically during cutting. Regular sharpening—ideally before each use—keeps the blade in shape and significantly extends the intervals between actual sharpening. Güde sharpening steels in various designs, tailored to its own knife series.

Whetstone – for genuine re-sharpening

If the sharpening steel no longer helps, the blade must be reground. Grinding and honing stones are among the oldest methods of sharpening knives—and among the best. With a little practice, you can sharpen your chef's knife yourself while maintaining the original grind.

Güde service

If you want to be on the safe side, use our sharpening service. Your knife will be resharpened in Solingen the original tools—often by the same knife makers who originally manufactured it. This will restore your chef's knife to its original sharpness.

Frequently asked questions about Güde

Buy Güde : Quality that lasts

A good chef's knife is an investment—in your kitchen, in your cooking experience, in a tool that you use every day. Güde have been manufactured according to the same principles for over 100 years: forged from a single piece of steel, ground by hand, fitted with a handle, and sharpened by hand.

The blades are made of chrome-vanadium-molybdenum steel, are rustproof, ice-hardened, and retain their sharpness for a long time. The handles—whether plastic, metal, or fine wood—fit perfectly in the hand. The balance is adjusted so that you can work without fatigue, even when cutting large quantities.

Discover the variety of Güde : from classic all-rounders to Japanese Santoku knives to the uncompromising THE KNIFE. Find the knife that suits your cutting style—and experience what pure cutting pleasure means.