The Richmond Artifex bread knife is made with an excellent performing stainless steel called AEB-L in a mono steel construction. It is a fine grained stainless steel with very good sharpness characteristics. AEB-L was originally developed for razor blades. Sandvik copied AEB-L and calls it 13C26. These steels are formulated with just enough carbon for the steel to get very hard. The extreme fine grain makes them easy to sharpen, have good edge holding and excellent edge stability.
The Artifex Bread is quite light for a bread knife of this length and features a fairly thin spine. We used a very nice profile with a pronounced point to the scalloped blade edge that allows the knife to glide through bread and other foods effortlessly. Perfect for hard crusty loaves. It has a slight flex to the blade. The handle is the standard Artifex type which is made from G10/micarta. So you know itís going to be light and easy to handle while being super tough and nicely finished
This is our best selling bread knife on the website currently and once you try it you will see why.
Name: Richmond Artifex
Hardness: HRC 60.5-61
Style: Bread Knife
Handle: 2 Rivet Pakka Wood
Spine thickness: 1.8mm at heel
Height 38.74mm at the heel.
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