3 good reasons for our kitchen knives
- Genuine Solingen blade quality with long edge retention
- Robust stainless steel blades - hand-ground & blue-peened - for maximum sharpness and corrosion resistance
- Easy to clean thanks to seamless finish
GRAEF kitchen knives
The multiperformer in the kitchen
From the sturdy crust of the breakfast buns to fresh vegetables for the poke bowl to fish or meat for the three-course dinner - the new knife series offers the perfect blade for every cut. Vegetable, santoku, chef's and bread knive are all Solingen originals - hand-ground and blue-peened.
Thanks to the excellent blade quality, they ensure maximum sharpness and corrosion resistance in every kitchen. The four knives combine unique precision, long cutting durability and elegant design - for optimal cutting performance, from breakfast to dinner.
Questions & Answers - Kitchen knife KN500 series (FAQs)
Ideally, you should clean the blade of your GRAEF kitchen knife by hand directly after use (especially when cutting acidic foods) with a mild detergent and a soft sponge or cloth.
The knife handle made of real wood should only come into minimal contact with water or cleaner when cleaning, or should not be placed in water, as the wooden handle can otherwise bend open.
The knife should then be rinsed with clean water and dried with a soft cloth.
No, the GRAEF knives should not be put in the dishwasher. In principle, cleaning in the dishwasher can damage high-quality knives, especially the real wood handle, and should therefore be avoided. The salts and chemicals present in the dishwasher cause increased wear to the blade and handle.
The GRAEF kitchen knife can be optimally cared for by applying neutral vegetable oil (e.g. sunflower or rapeseed oil) or camellia oil to the knife handle and blade. Do not use olive oil for care, as it can go rancid.
Your GRAEF kitchen knives should be safely stored, but quickly accessible in the kitchen. You can either store them in a knife block, on a wooden magnetic bar or in a matching wooden drawer insert.
Ideally, you should cut your food on cutting boards made of wood (wood has an antibacterial effect) or high-quality plastic.
Materials such as marble, stainless steel or glass, on the other hand, are not suitable, as these can severely damage the blade of the kitchen knife.
Our knives are equipped with a real wood handle made of high-quality walnut (black walnut). Walnut is one of the most exclusive woods and at the same time an environmentally friendly alternative to tropical wood.
The blades of the GRAEF kitchen knives are made of robust 1.4116 stainless steel and have a blade thickness of 2.3 to 2.5 mm. This high-quality blade steel guarantees maximum sharpness, long cutting life and high corrosion resistance and thus ensures a long-lasting product in your kitchen.