Cut
Bread knife, 240 mm
$65.00
Offset scallops, so it saws instead of tearing.
| Material | High-carbon stainless |
|---|---|
| The number | 58 HRC, offset scallop |
| Care | Hand wash and dry. A serrated edge cannot be steeled; it is re-ground or replaced, and it lasts years. |
| Reference | TBL-BREAD |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
A serrated edge cuts by concentrating force on the scallop points, which is why it goes through a crust that would compress under a straight blade. The scallops here are offset and ground on one side only, so the blade tracks straight rather than wandering out of a loaf.
Two hundred and forty millimetres, long enough to cross a sourdough in one stroke rather than sawing back over the same line and turning the crumb to crumbs. It is also the right tool for a tomato, a cake and anything with a firm skin and a soft interior. Hand wash and dry; a serrated edge cannot be steeled, but it will hold for years before it needs a professional re-grind.
What it will not take: a bone, a frozen edge, a glass board or a dishwasher. Every one of those chips or rolls a hard edge, and the harder the steel the less it forgives. Cut on wood, wash by hand, dry immediately.
