Produced by Japan's leading blade manufacturer, this specialized knife has a scalloped blade that cuts easily through crisp bread crusts without compressing the soft, delicate interiors.
VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
The exceedingly sharp cutting edge is long-lasting and easy to maintain.
Designed to cut easily through the crusts of bread and rolls without squashing the delicate interiors.
Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
Available in right- and left-handed versions.
9"-long blade, 5"-long handle; 6.8 oz.
This NSF-certified knife meets the high-level safety standards for professional kitchens.
Handcrafted in Japan.
Use
Always use caution when handling sharp objects.
Avoid cutting on hard surfaces such as stone, metal or glass.
It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
Hand-wash with warm water and a mild detergent; rinse and dry immediately.
Avoid cleaners containing bleach or citrus extracts.
Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
Store the knife in a safe place to protect its edge and prevent injury.