The K6 slicer is best suited for filleting fish or thinly slicing proteins like ham, roasts, etc. 

The Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have impressively thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a "blue" glaze, a shiny final polish achieved by using a synthetic stone powder. The ergonomic handles are hand polished and shaped in house.

These are made with a European carbon steel with at least 1% carbon steel with the addition of vanadium. It is similar to Japanese aogami 2 steel (but with vanadium), which gives it excellent edge life and toughness. Toughness aside, they are ground thin for smooth cutting and will not tolerate misuse.