Most bread knives use one tooth pattern from heel to tip, which forces a compromise: teeth coarse enough to bite a crackly crust tend to tear a soft brioche, and fine teeth that treat soft bread gently skate across a hard loaf. The Suncraft Seseragi Bread Knife solves that by giving the blade three distinct zones. The very tip is a straight, unserrated edge that starts a clean cut at the edge of a loaf. Wide serrations through the middle grab hard, crusty bread like sourdough and baguettes without slipping, and finer serrations toward the heel slice soft sandwich bread, milk bread, and cake without crushing them. The result is a clean cut with very few crumbs and very little downward pressure.
Seseragi is made by Suncraft in Seki City, Japan, a town with centuries of blade making history. The knife launched through the Japanese crowdfunding platform Makuake, where it drew pre-orders from more than 600 people and passed its goal more than 15 times over, and it has won praise from professional bakers in Japan. The 220 mm (8.75 in) blade is AUS8 stainless steel, a molybdenum vanadium stainless that resists rust and holds its edge well, hardened to 58 to 59 HRC. The serrations are ground on the right side only, so this right handed version tracks straight when used in the right hand. At just 115 g with a thin 1.8 mm spine, it is light and nimble, and the Western style pakkawood handle with stainless rivets and a stainless bolster gives a secure grip.
Care Instructions: Hand wash with a soft sponge and dry right away; do not put it in the dishwasher. Use a wood, plastic, or rubber cutting board, and avoid cutting frozen or very hard foods, which can chip the serrations. The serrations hold their bite for a long time; when the knife does dull, have it sharpened by a service experienced with serrated edges.
Seseragi is made by Suncraft in Seki City, Japan, a town with centuries of blade making history. The knife launched through the Japanese crowdfunding platform Makuake, where it drew pre-orders from more than 600 people and passed its goal more than 15 times over, and it has won praise from professional bakers in Japan. The 220 mm (8.75 in) blade is AUS8 stainless steel, a molybdenum vanadium stainless that resists rust and holds its edge well, hardened to 58 to 59 HRC. The serrations are ground on the right side only, so this right handed version tracks straight when used in the right hand. At just 115 g with a thin 1.8 mm spine, it is light and nimble, and the Western style pakkawood handle with stainless rivets and a stainless bolster gives a secure grip.
Care Instructions: Hand wash with a soft sponge and dry right away; do not put it in the dishwasher. Use a wood, plastic, or rubber cutting board, and avoid cutting frozen or very hard foods, which can chip the serrations. The serrations hold their bite for a long time; when the knife does dull, have it sharpened by a service experienced with serrated edges.
- Brand: Suncraft
- Series: Seseragi
- Model: MS-001
- Location: Seki City, Japan
- Steel: AUS8 Stainless (Molybdenum Vanadium)
- HRC: 58-59
- Edge: Three Zone Serrated, Single Bevel (Right Side)
- Hand Orientation: Right Handed
- Handle: Western Style Pakkawood, Stainless Rivets
- Bolster: Stainless Steel
- Weight: 4.1 oz (115 g)
- Blade Length: 220 mm (8.75 in)
- Total Length: 350 mm
- Spine Thickness at Heel: 1.8 mm
- Blade Height: 30 mm
