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Grohmann Kitchen Knives, Quality You Can Feel       

Makes cooking more enjoyable! You'll feel the difference superior handcrafted quality makes the first time you hold and use your Grohmann Knives.

Available in Good, Better and Best Qualities, something for every need and every price point.   

Grohmann Kitchen Knives are made from fine quality Hi-Carbon stainless steel in various styles and  thicknesses, heat treated to give it a hardness of 54-56 Rockwell C.    

This superior steel hardness maintains a keen cutting edge at all times thereby making all your cutting work more enjoyable.

 
1.Forged (Best)
Designed to be used by professional chefs and discriminating home cooks, these heavier, precision-balanced knives are easily distinguished by a thick steel bolster that separates the
blade and the handle as well as steel that runs throughout the handle. These are the best quality/best balanced.
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2.Full Tang (Better)
Full Tang means the steel goes through the handle. Balance and added strength highlight this happy medium between aver
age kitchen usage and that of professional chefs.
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3.Regular (Good)
Perfect for average kitchen usage. This line has been designed for safety, comfort, balance and lasting beauty. It is a partial tang steel, the steel just goes partly through the handle so it is a more lightweight knife.
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4.Poly  (Good)
A more cost effective version of the Regular Line and includes a dishwasher safe polypropylene handle that can be sanitized. These are the same as the regular line, partial tang steel/lightweight.

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For Grohmann Steak Sets Click Here

For Grohmann Kitchen & Chef Sets Click Here 

 

 

See Grohmann Knives In Action : Chef Alain Bosse & Chef Mark cooking delicious Nova Scotian Lobster

Shown here are the Grohmann Lobster Cracker, the Grohmann Curved 2" paring, and the Grohmann 8" Chef knife

 http://www.culinarymedianetwork.com/cmn-video-how-to-make-lobster-rolls/

 

Another video showing how to Break Down a Nova Scotian Lobster:

 

http://www.culinarymedianetwork.com/cmn-video-how-to-break-down-a-lobster/

 

Special thanks to CulinaryMediaNetwork.com and Chef Mark for permission to use the videos

 

 

 

 

 

 

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