A bread knife works by tearing in a controlled way rather than slicing, which is why the serrations matter more than the steel. These grip a hard crust instead of skidding across it, then carry the cut through soft crumb without compressing the loaf.
High-carbon stainless steel blade and a natural timber handle. Simple, light at 110g, and long enough at 235mm to cross a standard loaf in one pass, which is what stops the slice going ragged. It also handles tomatoes and anything else with a skin tougher than its flesh.
- Serrated edge grips hard crust without skidding
- High-carbon stainless steel blade resists rust
- Natural timber handle
- 235mm blade crosses a standard loaf in one pass
- Made in Japan