To zip through that crusty sourdough bread of yours (or any other bread for that matter) you need broad, saw-like scallops, reducing the amount of pressure required – thus reducing the chance of crushing the soft centre. This bread knife does the work like no other – and more. Also ideal for carving roast pork or beef joints.
Our super-premium Bread knife is made with Swedish Sandvik 14C28N® martensitic blade steel and a stick tang construction. With superb overall steel characteristics and a HRC 60 hardness, this Swedish super steel is used to make some of the finest kitchen and sports knives in the world. The addition of nitrogen into the alloy in place of carbon leads to exceptional corrosion resistance.
The handle is made from Japanese pakkawood – an engineered composite made using thin layers of wood veneer assembled in layers under high pressure with an epoxy resin. When cured and machined, pakkawood has the visual appearance of solid wood but with the benefit of superb water resistance and stability.
The design of this unique piece of handcraft, combined with the long saw-like blade, gives this Bread knife the perfect balance when working with any kind of loaf – soft, crusty or hard.
To keep your knives in the best possible condition, always use a wooden or plastic chopping board to prevent damage to the finely ground edge. Remember that even the hardest steel is no match for ceramic plates, stone countertops or glass worktop protectors.
Excellent edge performance
Very high hardness
Good corrosion resistance
Great blade stability