The majority of mass produced knives on the market are double bevelled (see diagram) – moving the cut food away from the knife on both sides – unfortunately this often results in an uncomfortable twisting motion for left handers (as well as food that is not cut straight!).

So, when you look at most mass produced knives you see a sort of V shaped edge —two slanting sides – which form the double bevel below.

By using a single bevel on the right hand side of the blade (as you hold the knife in your left hand) & only sharpening / serrating the knife on the bevelled edge, our knives give left handers a straight clean cut which directs the cut food away on one side of the knife only.

W.Nr. 1.4116 stainless steel (also known as X50CrMoV15) is generally used in producing both high-quality kitchen knives and surgical instruments. It resists corrosion effectively, holds up well under daily impact without chipping or breaking, and takes an edge easily when sharpening is needed. It's a proven choice where reliability matters as much as sharpness.