Today, Giesser knives are available all over the world and are used by chefs and butchers from Sidney to Glascow and from Santiago to Yellowknife.
For over 100 years, the Giesser factory has been producing professional knives. They are currently the market leader in Germany for knives sold to the Meat Processing Industry and their products are used world wide by butchers and chefs, at all food processing levels.
There are a lot of Kitchen and Butcher knives available on the market, but only a few are really good knives, up to Professional standards. At the top - the absolute best - are the knives showing the GIESSER-Germany brand on the blade.
OUR HANDLES:
Our ergonomic handles come in a variety of types:
Our monoblock wooden handles are made from Bubinga wood (also called African rosewood), which is slightly lighter in colour than its counter part from South America, but just as durable and smooth to the grip. In addition, it is also an ecologically good choice of material since, contrary to the darker Brazilian Rosewood, its supply is abundant and not considered endangered. Important: knives with wooden handles should never go in the dishwasher.
Our plastic handles consist of a rubberized elastomere, called "Evoprene", which is considered superior to the standard polypropylene used by some competitive brands.
Plastic handles are more resistant to cold as well as to the heat of the dishwasher.They will also maintain their "look" for a long time.
Our POM synthetic handles, used on the Forged models, are hygienic, clean and safe.
OUR BLADES:
Our Blades are made of the highest quality chrome-molybdenum stainless steel, professionally sharpened and individually polished before leaving the factory in Germany.There is no blade difference between our wooden handle knives and our plastic handle knives. In both cases, the tang extends completely into the handle for a secure and hygienic assembly. In the case of the Forged knives, both handle sides are riveted into the full tang , offering a perfect fit on to the forged guard of the knife.
Our blades come with various cutting edges:
Plain Edge: the most widely used type of sharp edge, easy to sharpen.
Wavy Edge: mostly used for Bread knives, Roast slicers, some Chef knives and Paring knives. A wavy edge will normally stay sharper longer than a plain edge.
Kullenschliff Edge: also known as "Granton" edge or Scalloped edge, ideal for cutting meats with high fat content, especially in the case of pork or fish processing. |
