Knives

IOXIO® Knife series Tradition

Tradition – Made in Solingen.

Our handmade knives from the Tradition series combine Italian olive wood with high-quality Solingen craftsmanship.

Material: Optionally available in stainless molybdenum or carbon steel.
Design: Elegant handles made from Italian olive wood.

Tradition - Made in Solingen.
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IOXIO® All-purpose Knife Olive

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IOXIO® Onion Knife Olive

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IOXIO® Knives

IOXIO® handmade kitchen knives

with olive handle from Solingen

Immerse yourself in a world of precision and elegance with our handmade kitchen knives, manufactured in Solingen, the home of German cutlery.

Why Solingen?
Solingen stands for outstanding knife-making tradition worldwide. Each knife is crafted with great care and precision to meet the highest standards in the kitchen.

Handmade olive handle
The olive wood handle is not only a visual highlight, but also feels particularly comfortable in the hand. Each handle is unique, as the wood retains its natural grain and colour. This gives each knife an individual touch and makes it an eye-catcher in your kitchen.

Versatility and quality
Our kitchen knife is an indispensable partner in the kitchen. From precise cutting to fine chopping, IOXIO knives offer the sharpness you need for your culinary creations.

FAQ & KNOW HOW

Knives made of carbon steel are extremely sharp because the blade is machined with when cutting acidic foods. This gives them a longer edge retention and due to their higher Rockwell hardness. The re-sharpening turns out to be very simple.

Rusting knife blades contain more iron and are more susceptible to rust. Over time, a patina develops. Modern carbon steel knives can give food a metallic taste.

The blade still shines after years, there is no patina development as with knives made of carbon steel. Stainless chef's knives are more difficult to rust. When cutting acidic foods, stainless high knives are tasteless

Less sharp than carbon knives. Lower edge retention, due to their lower steel hardness compared to rusting knives. Thus, more frequent resharpening is necessary.

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