Güde
At Taiga, Güde stands for hand-forged knives from Solingen: the Alpha series with chef's, bread and Santoku knives, Alpha Olive with olive wood handles, the Delta series with a Grenadill handle, and the Kappa series for the table.
The Güde range at Taiga
The core of the range is the Alpha chef's knives — from the Santoku with a Granton edge and the Chai Dao to the 32-centimetre bread knife. Alpha Olive adds paring, vegetable and boning knives with olive wood handles, while Alpha Birne offers a bread knife and flexible boning knife with pear wood handles. From the Delta series with its dark Grenadill handle, we stock vegetable, bread and ham knives, as well as the Karl Güde chef's knives and the Franz Güde vegetable knife. Honing steels keep the edge in shape, while the Kappa series brings a hard cheese knife and carving fork to the table.
Why Güde is a good fit for Taiga
A hand-forged knife is the opposite of a disposable blade: it can be sharpened rather than replaced and will serve you for decades. Güde forms the backbone of our kitchen knives and extends through the Kappa series to crockery and cutlery for the set table.
Practical guide: choosing the right blade length
For most kitchens, a chef's knife between 16 and 21 centimetres is the best choice: nimble enough for vegetables and long enough for roasts and cabbage. We stock the Karl Güde chef's knives in 21 and 26 centimetres; at 16 centimetres, the Chai Dao sits between the two and replaces a classic chef's knife in many kitchens. The Granton edge on Santoku blades stops moist slices from sticking to the steel.
Which Güde series is right for me?
For everyday all-purpose cutting, choose a chef's or Chai Dao knife; for bread, opt for a long serrated blade; for fine work, choose vegetable and paring knives. The Alpha series is the versatile introduction to hand-forged Solingen blades. If you like natural handles, Alpha Olive and Alpha Birne come in olive and pear wood, while the Delta series uses dark Grenadill wood. The Kappa series is designed for the set table.
How do I keep a Güde knife sharp?
Wash the blade by hand and run it over a honing steel regularly — this realigns the edge and maintains its everyday sharpness; we stock suitable honing steels directly from Güde. Only when the edge is genuinely worn after years of use does it need sharpening on a whetstone — with hand-forged blades, this is well worth doing instead of replacing the knife.
Updated 08/2026
