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.
This is the step up from the 235mm: a molybdenum vanadium steel blade, which holds its serrations longer and resists wear better than plain stainless, on a reinforced black wood handle of the sort professional kitchens use. At 270mm it crosses a full sourdough in one pass.
- Serrated edge grips hard crust without skidding
- Molybdenum vanadium steel resists wear and holds the serrations
- Reinforced black wood handle built for professional use
- 270mm blade crosses a full sourdough in one pass
- Made in Japan