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Sauer & Sohn Hunting knives

Functionality, cutting properties and high-end materials are the components that turn our SAUER hunting knives into reliable tools for tough use. Our product range comprises hand-forged damasc hunting knives made from SAUER barrel steel, a universal SAUER stag horn knife and a hunting knife with walnut blade as well as our specialists – the hunting skinner “walnut” as well as the popular mouflon hunting knife. 


SAUER bread knife
The new series of premium kitchen knives by GÜDE and J. P. Sauer & Sohn with grip scales made of the same wood used for the superior stocks of SAUER INDIVIDUAL rifles. Solingen-based knife manufacturer GÜDE and J. P. Sauer & Sohn have teamed up to make the most elegant of all knives. The handles are made of Turkish walnut, the same wood used to make the superior stocks of SAUER INDIVIDUAL rifles. The result: a series in which every single knife is a unique piece of unparalleled excellence. The hand-crafted blade is made of stainless chrome-vanadium-molybdenum steel. Drop forged in one piece from the tip to the butt, the knife is then ice-hardened, ground and sharpened by hand. The steel is hardened to 56 HRC, which increases the cutting ability and durability and makes resharpening quick and easy. These knives are handcrafted in more than 50 work steps. Bread is a staple of every diet. So bread knives have always been an important kitchen utensil. The Sauer & Sohn bread knife is a full integral knife, measuring 45 cm from the butt to the tip of the blade and weighing 380 grams. The centre of gravity of the blade is 1 cm from the handle. The forged butt forms a heavy counterweight which ensures a knife with superior balance. A loaf of fresh bread should be cut in a sawing motion and not squeezed by putting pressure on the knife. The considerable weight of the knife provides perfect control when cutting especially tough crusts. The size of the knife is the logical conclusion to its function. For bakers it is clear: “A proper loaf of bread can have a thickness of about 20 cm, so the blade of the bread knife has to be 10 cm longer to be able to saw through it comfortably.” Franz Güde invented the Güde serrated blade with its special pointed teeth in the 1930s. And anyone who becomes the proud owner of a Sauer & Sohn bread knife won’t have to worry about bread knives for the rest of their lives. Instructions for care: Remember that high-quality walnut should not be put in the dishwasher. The water pressure, dishwashing salt and high temperatures can cause lasting damage to the grip scales. All stainless knives should be cleaned as they were made – by hand. It normally suffices to wipe the blade with a damp cloth. But you should be careful not to delay cleaning your knives after using them. Food remnants (e.g. lemon) can damage even high-quality steel. Please do not use acidic or abrasive cleaners to scrub your knives. The Sauer & Sohn bread knife may not be sharpened with a sharpening steel. Use the GÜDE resharpening service for keeping your bread knife sharp. If you look after it properly your Sauer & Sohn knife will reward you with a lifetime of service and enjoyment. Blade length 32 cm Overall length 45 cm Weight 380 grams Serrated blade High polish Walnut grip scales made of finest Sauer & Sohn shaft wood Not dishwasher suitable Made in Solingen (Germany)

€195.00

SAUER chef’s knife
The new series of premium kitchen knives by GÜDE and J. P. Sauer & Sohn with grip scales made of the same wood used for the superior stocks of SAUER INDIVIDUAL rifles. Solingen-based knife manufacturer GÜDE and J. P. Sauer & Sohn have teamed up to make the most elegant of all knives. The handles are made of Turkish walnut, the same wood used to make the superior stocks of SAUER INDIVIDUAL rifles. The result: a series in which every single knife is a unique piece of unparalleled excellence. The hand-crafted blade is made of stainless chrome-vanadium-molybdenum steel. Drop forged in one piece from the tip to the butt, the knife is then ice-hardened, ground and sharpened by hand. The steel is hardened to 56 HRC, the ideal range of hardness for kitchen knives. Because the important thing is a razor-sharp cutting blade that can be resharpened quickly and easily with a sharpening steel. These knives are handcrafted in more than 40 work steps. The Sauer & Sohn-Kochmesser is the perfect allrounder and the most important knife in any kitchen. For cutting, chopping and cleaning – this universal tool masters any challenge. Star chef Harald Rüssel says: “With its weight of 300 grams, the large chef’s knife allows for effortless cutting and is excellently suited for chopping and mincing herbs and onions.” Instructions for care: Remember that high-quality walnut should not be put in the dishwasher. The water pressure, dishwashing salt and high temperatures can cause lasting damage to the grip scales. All stainless knives should be cleaned as they were made – by hand. It normally suffices to wipe the blade with a damp cloth. But you should be careful not to delay cleaning your knives after using them. Food remnants (e.g. lemon) can damage even high-quality steel. Please do not use acidic or abrasive cleaners to scrub your knives.   Blade length 21 cm Overall length 34 cm Weight 300 grams High polish Handle made of finest walnut Not dishwasher suitable Made in Solingen (Germany)

€139.00

SAUER fillet knife
The new series of premium kitchen knives by GÜDE and J. P. Sauer & Sohn with grip scales made of the same wood used for the superior stocks of SAUER INDIVIDUAL rifles.  Solingen-based knife manufacturer GÜDE and J. P. Sauer & Sohn have teamed up to make the most elegant of all knives. The handles are made of Turkish walnut, the same wood used to make the superior stocks of SAUER INDIVIDUAL rifles. The result: a series in which every single knife is a unique piece of unparalleled excellence.   The hand-crafted blade is made of stainless chrome-vanadium-molybdenum steel. Drop forged in one piece from the tip to the butt, the knife is then ice-hardened, ground and sharpened by hand. The steel is hardened to 56 HRC, the ideal range of hardness for kitchen knives. Because the important thing is a razor-sharp cutting blade that can be resharpened quickly and easily with a sharpening steel. These knives are handcrafted in more than 40 work steps.   The fillet knife, also known as a filleting knife, is a true specialist. With its extremely thin, flexible and extra-sharp blade, it is the knife of choice for removing skin and sinews. When cleaning and preparing wild game, a fillet knife is particularly useful for removing the unpalatable silver skin. It is also ideal for slicing meat in thin slivers, for example carpaccio or ham. Instructions for care: Remember that high-quality walnut should not be put in the dishwasher. The water pressure, dishwashing salt and high temperatures can cause lasting damage to the grip scales. All stainless knives should be cleaned as they were made – by hand. It normally suffices to wipe the blade with a damp cloth. But you should be careful not to delay cleaning your knives after using them. Food remnants (e.g. lemon) can damage even high-quality steel. Please do not use acidic or abrasive cleaners to scrub your knives.   Blade length 18 cm Overall length 30 cm Weight 150 grams High polish Handle made of finest Sauer & Sohn shaft walnut Not dishwasher suitable Made in Solingen (Germany)

€99.00

SAUER paring knife
The new series of premium kitchen knives by GÜDE and J. P. Sauer & Sohn with grip scales made of the same wood used for the superior stocks of SAUER INDIVIDUAL rifles.Solingen-based knife manufacturer GÜDE and J. P. Sauer & Sohn have teamed up to make the most elegant of all knives. The handles are made of Turkish walnut, the same wood used to make the superior stocks of SAUER INDIVIDUAL rifles. The result: a series in which every single knife is a unique piece of unparalleled excellence. The hand-crafted blade is made of stainless chrome-vanadium-molybdenum steel. Drop forged in one piece from the tip to the butt, the knife is then ice-hardened, ground and sharpened by hand. The steel is hardened to 56 HRC, the ideal range of hardness for kitchen knives. Because the important thing is a razor-sharp cutting blade that can be resharpened quickly and easily with a sharpening steel. These knives are handcrafted in more than 40 work steps. Alongside the chef’s knife, the paring knife or larding knife is the second-most important universal helper. It lies comfortably in the hand and is ideally suited for cleaning, peeling and cutting. It is also well-suited for slicing small fish fillets. The popularity of this knife is also evidenced by the fact that every region has its own pet name for this type of knife, for example ‘Pittermesser’, ‘Schnitzer’ or in some places even ‘Schneidteufelchen’. Instructions for care: Remember that high-quality walnut should not be put in the dishwasher. The water pressure, dishwashing salt and high temperatures can cause lasting damage to the grip scales. All stainless knives should be cleaned as they were made – by hand. It normally suffices to wipe the blade with a damp cloth. But you should be careful not to delay cleaning your knives after using them. Food remnants (e.g. lemon) can damage even high-quality steel. Please do not use acidic or abrasive cleaners to scrub your knives.   Blade length 13 cm Overall length 20 cm Weight 60 grams High polish Walnut grip scales made of finest Sauer & Sohn shaft wood Not dishwasher suitable Made in Solingen (Germany)

€69.00

SAUER Santoku knife
The new series of premium kitchen knives by GÜDE and J. P. Sauer & Sohn with grip scales made of the same wood used for the superior stocks of SAUER INDIVIDUAL rifles. Solingen-based knife manufacturer GÜDE and J. P. Sauer & Sohn have teamed up to make the most elegant of all knives. The handles are made of Turkish walnut, the same wood used to make the superior stocks of SAUER INDIVIDUAL rifles. The result: a series in which every single knife is a unique piece of unparalleled excellence. The hand-crafted blade is made of stainless chrome-vanadium-molybdenum steel. Drop forged in one piece from the tip to the butt, the knife is then ice-hardened, ground and sharpened by hand. The steel is hardened to 56 HRC, the ideal range of hardness for kitchen knives. Because the important thing is a razor-sharp cutting blade that can be resharpened quickly and easily with a sharpening steel. These knives are handcrafted in more than 40 work steps. The Santoku knife is a classic among Japanese blade styles and is a must in every knife block. It is characterized by its perfect balance and its Oriental design. The Japanese word ‘Santoku’ means ‘three tasks‘ this knife performs well - slicing, dicing and mincing – for meat, fish and vegetables. Due to the hand-cut scalloped sides, called kullens, air pockets are created between the blade and the chopped food, which provides less drag when slicing through foods, allowing for seamless cutting – based on perfect know-how. Instructions for care: Remember that high-quality walnut should not be put in the dishwasher. The water pressure, dishwashing salt and high temperatures can cause lasting damage to the grip scales. All stainless knives should be cleaned as they were made – by hand. It normally suffices to wipe the blade with a damp cloth. But you should be careful not to delay cleaning your knives after using them. Food remnants (e.g. lemon) can damage even high-quality steel. Please do not use acidic or abrasive cleaners to scrub your knives. Blade length 18 cm Overall length 31 cm bilateral kullen blade High polish Handle made of finest walnut Not dishwasher suitable Made in Solingen (Germany)

€169.00