GUNTER WILHELM KNIVESMADEHOW THEY'RE
All Gunter Wilhelm knives use the same X50CrMoV15 stainless steel controlled multi-stage heat treatment and ice-hardening process. This is used to optimize the steel characteristics for hardness, durability, and flexibility. There is nothing out of the ordinary about this steel, but it’s tough and definitely won’t rust. Each knife is drop forged from a single billet of steel, the blade and handle are one solid piece, thus they are all triple, double and full-tang (one piece of steel from the tip to the heel). The knives are heat-treated to a Rockwell hardness of 58 which is the norm for German-style knives and cookware. Finally, they are all sharpened (with a few notable exceptions) to an angle of 14 degrees per side. This is much sharper than what German-style knives and shows the influence of the Japanese invasion.
The knife-making creates a durable blade that can withstand a lot of stress and still not chip and will retain a sharp edge for a respectable amount of time. It can’t quite match the blistering turpitude of many Japanese knives which are usually made of steels with higher carbon content. But for a home kitchen (and most professionals as well), it’s more than sharp enough. Plus, it won’t require the maintenance and vigilance demanded by many Japanese blades.