Steel & handles.

Our painstakingly hand-picked materials
make GIESSER knives true masterpieces.

Materials overview

Chromoly Steel

 

Primeline

 

TPE

 

PP

 

Olive Wood

 

Kotibé

 

PSU

 

Polyoxymethylene

 

HVI Light purple

 

DET

 

Chromoly steel

The steel GIESSER processes is produced in Germany, Austria and France. Virtually all knifes are made from high-alloyed stainless steel.

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Primeline

Soft handles keep you from tiring while you work. They are easy on your joints and boost your productivity. The solid hand guard protects your hands from sliding into the blade. PP core, TPE coating.

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TPE

A thermoplastic elastomer with excellent anti-slip properties.

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PP

Our alternative handle material: polypropylene reinforced with glass fibre.

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Go to olive wood

Olive Wood

Olive wood feels warm and pleasant in your hand. At the same time, it is extremely hard and repels moisture. From strictly controlled forests and growing regions. FSC-certified.

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Got to Kotibé

Kotibé

Kotibé is a highly resilient, hard wood. Its natural texture allows you to hold the handle securely even when it is covered in grease or water. From strictly controlled forests and growing regions. FSC-certified.

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PSU

This especially resilient material can withstand temperatures of up to 200 °C (for a short time). It is a plastic specially developed for the food-processing industry.

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Go to Polyoxymethylene

Polyoxymethylene

Polyoxymenthylene is a highly stable, durable plastic. The triple-rivet plastic handle offers a secure grip for any professional kitchen tasks. It is compliant with the German Consumer Goods Ordinance for Food, of course.

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Go to HVI

HVI Light purple

The knife handle is made from polypropylene, a specially developed plastic that is free from animal substances. It is ideal for vegan, allergen-free cooking. Similarly, it can be used in environments that produce halal food.

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Go to DET

DET

The handle consists of plastic mixed with metal particles. This makes the material detectable. Knives with DET handles reduce process risk in meat processing.

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