Cutting crusty bread shouldn¡¯t feel crummy (or crumbly). Our bread knife slices through crusts without crushing them and then glides through the loaf, baguette or boule¡¯s delicate interior. The wide serrations give it grip and smooth slices, whether you¡¯re cutting a day-old artisanal loaf or shaping a cake sponge fresh from the oven. Even dense bagels are no match for this knife¡¯s super-sharp Japanese Damascus steel.
Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles.
Serrated edge cuts through hard crusts, soft bread or spongy cakes with ease.
Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade¨Ca 60+ Rockwell rating.
Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method¨Ca sharpening process that results in a super-sharp, 12-degree edge.
Stunning green Pakkawood handle¨Cinfused with resin to increase resistance to cracking¨Cis contoured for amazing comfort and grip.
Steel bolster and full hybrid tang construction improve balance for a more controlled cut.
