Behold the humble bread knife. Hardly thought of. Rarely praised. Yet in most western chefs’ eyes, this seldom-seen-sam is the third most important knife in a professional or home kitchen.
The bread knife is so much more than its name suggests. It can cut cakes and baked good without spilling a crumb. It will take on tomatoes and other soft fruits with secure ease. Slicing cooked protein is also on its do list. And lest we forget the abilities of those serrated teeth to slice through every style and thickness of bead.
The well-proportioned knife has a blade edge length of 250mm for taking on the largest items. It is a thin yet stiff blade made from a single piece of a stainless steel which Takayuki calls Inox. While Inox is a generic term for a stainless alloy, we believe the used for this knife is a classic molybdenum vanadium alloy. The design is a full tang style which has a nicely made handle constructed from POM (polyoxymethylene). This material is strong and very stable. It’s a good choice for professional kitchens and home use.
So give this kitchen workhorse some respect. It will pay you back with years of faithful and fun slicing.
Edge Length: 252 mm
Blade Height: 30 mm
Spine Thickness: 1.7 mm
Weight: 4.9 ounces
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