FREE shipping on orders over $49!* Details
Asian Bread Knives
Bamboo Bread Slicer Foldable, Adjustable Knife Guide and Boardby Trademark Global(79)
SALE
$26$31
Enjoy perfect and evenly sliced bread every time with this convenient Bamboo Bread Slicing Guide by Classic Cuisine. Made from beautiful bamboo, this food prep tool is durable, eco-friendly and bacteria resistant. The sides fold down for compact storage when not in use, and it's adjustable so you can cut your loaves, cakes and baked goods as thick or thin as you would like. Any home baker or foodie will love this gorgeous and practical kitchen tool, making it the perfect gift for engagement showers, weddings, graduations, birthdays and housewarmings!
HOW TO USE: Note that the flat side of the base is facing up and the sides get pulled up and around.
Put the small panel in place to hold the sides steady. Place the bread in the slicer and guide your knife along the grooves to create a perfect slice every time.
IMPORTANT: Avoid buying counterfeit products and transacting with unauthorized sellers. Look for our logo on the packaging for every one of our products.
BAMBOO CONSTRUCTION- The beautiful and modern looking bread slicing guide is constructed from bamboo, making it a durable, eco-friendly and bacteria resistant addition to your kitchen.
FOLDABLE- The sides on the board conveniently fold down for compact storage when not in use.
ADJUSTABLE- Get the perfect bread slice every time with this knife guide! It's fully adjustable so you can cut your loaves, cakes and baked goods as thick or as thin as you would like.
PERFECT GIFT- This high-quality slicing guide makes a great wedding, shower, birthday, housewarming or any occasion gift. Every home baker or foodie would love this beautiful kitchen tool!
PRODUCT DETAILS- Material: bamboo. Dimensions: (L)12" x (W)7.5" x (H)6.5". To clean, hand wash with damp cloth and towel dry. Do not let your bamboo item sit in water or remain wet for any length of time. Wash before use.
HOW TO USE: Note that the flat side of the base is facing up and the sides get pulled up and around.
Put the small panel in place to hold the sides steady. Place the bread in the slicer and guide your knife along the grooves to create a perfect slice every time.
IMPORTANT: Avoid buying counterfeit products and transacting with unauthorized sellers. Look for our logo on the packaging for every one of our products.
BAMBOO CONSTRUCTION- The beautiful and modern looking bread slicing guide is constructed from bamboo, making it a durable, eco-friendly and bacteria resistant addition to your kitchen.
FOLDABLE- The sides on the board conveniently fold down for compact storage when not in use.
ADJUSTABLE- Get the perfect bread slice every time with this knife guide! It's fully adjustable so you can cut your loaves, cakes and baked goods as thick or as thin as you would like.
PERFECT GIFT- This high-quality slicing guide makes a great wedding, shower, birthday, housewarming or any occasion gift. Every home baker or foodie would love this beautiful kitchen tool!
PRODUCT DETAILS- Material: bamboo. Dimensions: (L)12" x (W)7.5" x (H)6.5". To clean, hand wash with damp cloth and towel dry. Do not let your bamboo item sit in water or remain wet for any length of time. Wash before use.
Tamahagane SAN Tsubame Pakkawood Bread Knife, 9"by Tamahagane
$123
Free Shipping
The Tamahagane SAN TSUBAME knives feature 3-ply stainless steel construction. The middle layer is VG No. 5. This layer is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.
The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges.
The blade of the SAN TSUBAME is hand-hammered about half way down from the spine. The whole blade is then sandblasted. The sandblasting only affects the softer SUS410 outside layers leaving the outside layers with a matte finish and the VG No. 5 core with a mirror polish. The hammering and sandblasting give the SAN TSUBAME a very rich appearance.
The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance.
The SAN TSUBAME pakkawood knives feature a handle that is made of a rich, dark laminated wood. The wood is a dark birch.
The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges.
The blade of the SAN TSUBAME is hand-hammered about half way down from the spine. The whole blade is then sandblasted. The sandblasting only affects the softer SUS410 outside layers leaving the outside layers with a matte finish and the VG No. 5 core with a mirror polish. The hammering and sandblasting give the SAN TSUBAME a very rich appearance.
The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance.
The SAN TSUBAME pakkawood knives feature a handle that is made of a rich, dark laminated wood. The wood is a dark birch.
Kasumi DiaCross 7, Bread Knifeby Kasumi Sumikama Cutlery
SALE
$64$89
Free Shipping
- This is 7"Bread knife DiaCross made by Sumikama Cutlery"Seki City Japan.
- The blade steel is Molybdenum Vanadium Steel and the handles are 18-8 stainless steel.
Best Seller
Tamahagane SAN Tsubame Mikarta Stainless Steel Bread Knife, 9"by Tamahagane(3)
$110
Free Shipping
The Tamahagane SAN TSUBAME brand of knives feature a 3-ply stainless steel construction. The core or middle layer is made of VG No. 5 stainless steel while the two outside layers are made of SUS410 stainless steel. The outer layers are more soft and stain resistant than the core/middle cutting edge and this layer protects the cutting edge.
The 3-ply stainless steel starts out with a thickness of 20mm and with a modern repeated rolling-forging technique, it is thinned to a thickness of 2mm. This rolling technique also removes all of the impurities in the steel resulting in a very hard, pure stainless steel. After the rolling process is completed, the VG No.5 cutting edge obtains a hardness of 61 minute degrees on the Rockwell scale with a final thickness of 0.65mm, while the outer layers each obtain a thickness of 0.675mm.
The edge on the SAN knives is a beveled edge with the angle being between 14 and 15 degrees. When you look at the awesome mirror polish and try cutting with it, then you will appreciate the quality of the edge. Kataoka has once again achieved the optimal balance between strength and sharpness with the SAN and SAN TSUBAME Knives edges.
The blade of the SAN TSUBAME is hand-hammered half way down from the spine. The whole blade is then sandblasted but this technique only affects the soft SUS410 stainless steel outer layers thus leaving this layer with a matte finish and the core VG No. 5 with a mirror finish. The sandblasting and hammering process gives the SAN TSUBAME a highly rich appearance.
The SAN TSUBAME knives are balanced with a stainless steel weight that attaches to the knifes� tang and is located at the heel of the handle. This not only adds to the beauty of the design, but also produces a fantastic balance.
The SAN TSUBAME Mikarta knives feature a handle that is made of a black resin layered with linen. This fashions look of natural black wood.
The 3-ply stainless steel starts out with a thickness of 20mm and with a modern repeated rolling-forging technique, it is thinned to a thickness of 2mm. This rolling technique also removes all of the impurities in the steel resulting in a very hard, pure stainless steel. After the rolling process is completed, the VG No.5 cutting edge obtains a hardness of 61 minute degrees on the Rockwell scale with a final thickness of 0.65mm, while the outer layers each obtain a thickness of 0.675mm.
The edge on the SAN knives is a beveled edge with the angle being between 14 and 15 degrees. When you look at the awesome mirror polish and try cutting with it, then you will appreciate the quality of the edge. Kataoka has once again achieved the optimal balance between strength and sharpness with the SAN and SAN TSUBAME Knives edges.
The blade of the SAN TSUBAME is hand-hammered half way down from the spine. The whole blade is then sandblasted but this technique only affects the soft SUS410 stainless steel outer layers thus leaving this layer with a matte finish and the core VG No. 5 with a mirror finish. The sandblasting and hammering process gives the SAN TSUBAME a highly rich appearance.
The SAN TSUBAME knives are balanced with a stainless steel weight that attaches to the knifes� tang and is located at the heel of the handle. This not only adds to the beauty of the design, but also produces a fantastic balance.
The SAN TSUBAME Mikarta knives feature a handle that is made of a black resin layered with linen. This fashions look of natural black wood.
Best Seller
Shun Classic - 9" Bread Knifeby shun(144)
$170
Free Shipping
Description: Shun Classic: Bread Knife 9" - DM0705 This stunningly beautiful line of classic cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times. - VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look
- VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium
- Shun Classics feature Ebony-black PakkaWood handles specifically designed for premium applications
- Stainless-steel bolsters and end caps
- Dishwasher safe
- NSF approved In addition to their clad VG-10 blades, The Shun Classics also feature our uniquely stable "D" shape handle design. The "D" shape rests precisely in the curve of the fingers as they curl around the handle. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knives balance perfectly, with the pivot point just ahead of where the handle sweeps out of the blade. Shun Classics may be special ordered for left-handed users�with the asymmetrical bolster ground out on the left side for ideal finger placement.
Best Seller
Shun Classic - 8 1/4" Offset Bread Knifeby shun(42)
$165
Free Shipping
Shun Classic: Offset Bread Knife 8 1/4" - DM0724 Description: This stunningly beautiful line of classic cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times. - VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look
- VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium
- Shun Classics feature Ebony-black PakkaWood handles specifically designed for premium applications
- Stainless-steel bolsters and end caps
- Dishwasher safe
- NSF approved In addition to their clad VG-10 blades, The Shun Classics also feature our uniquely stable "D" shape handle design. The "D" shape rests precisely in the curve of the fingers as they curl around the handle. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knives balance perfectly, with the pivot point just ahead of where the handle sweeps out of the blade. Shun Classics may be special ordered for left-handed users�with the asymmetrical bolster ground out on the left side for ideal finger placement. The black PakkaWood handles provide the beauty of genuine wood, but�since the wood is impregnated with a waterproof resin�the handles are as durable as plastic and dishwasher safe, too. Specifications: Steel: VG-10 cutting core clad with 32 layers of SUS410 stainless
- Handle: "D" shaped Ebony-black PakkaWood
- Overall Length: 9 in. (22.9 cm)
- Features: � Clad Construction
- � The Cutting Edge
- � VG10 "Super Steel"
- � Kasumi Method
- � D-shaped Handles
- � Pakkawood
Best Seller
Tamahagane SAN Kyoto Mikarta Stainless Steel Bread Knife, 9"by Tamahagane(1)
$207
Free Shipping
Tamahagane knives are manufactured by Kataoka and Company in Niigata, Japan. The word tamahagane means precious steel. Historically, the word tamahagane has been known as a particular, very pure and high-quality steel produced using traditional Japanese techniques. Today, Kataoka uses Tamahagane as the brand name for the exceptional knives it makes from similar quality steels produced using modern techniques. With their unsurpassed sharpness and edge retention, these knives are definitely precious steel.
The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN KYOTO knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN KYOTO knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN KYOTO knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN KYOTO design, it also creates fantastic balance.
The SAN KYOTO uses a black Mikarta handle which is resin laminated with linen. The handle shape is distinctive yet classic. The tang is completely concealed so that it cannot be a source of discomfort. The handle fits very comfortably in the hand.
San Kyoto:
The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN KYOTO knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN KYOTO knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN KYOTO knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN KYOTO design, it also creates fantastic balance.
The SAN KYOTO uses a black Mikarta handle which is resin laminated with linen. The handle shape is distinctive yet classic. The tang is completely concealed so that it cannot be a source of discomfort. The handle fits very comfortably in the hand.
Tamahagane SAN Stainless Steel Laminated Wood Bread Knife, 9"by Tamahagane
$117
Free Shipping
The SAN range of Tamahagane knives features 3 ply stainless steel construction. The core or middle layer is V-G No.5. This layer is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.
The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN design, it also creates fantastic balance.
The handle is made of a rich, dark laminated wood. The handle shape is distinctive yet classic. The handle fits very comfortably in the hand. It gives you the tradition and warmth of wood without an exposed metal tang that can sometimes cause discomfort.
The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN design, it also creates fantastic balance.
The handle is made of a rich, dark laminated wood. The handle shape is distinctive yet classic. The handle fits very comfortably in the hand. It gives you the tradition and warmth of wood without an exposed metal tang that can sometimes cause discomfort.
Tamahagane Tsubame Mikarta Stainless Steel Bread Knife, 9"by Tamahagane
$113
Free Shipping
Tamahagane guarantees the strength of the blade, as well as long preservation of the initial sharpening. The handle of a well-designed ergonomic shape is made of Mikarta, a modern polymeric material whose pattern resembles wood. The knife is not just functional, it attracts the eye with its well-designed form, strength, harmony of the blade and handle.
The knife from the Tamahagane SNM series is 3 layers of steel: the middle of the blade is made of hard, but fragile VG5 steel, which is supplemented with 2 layers of mild steel, making the blade very strong, hard, but at the same time retains its flexibility and does not lend itself to distortion and kinks. The knife is fully balanced and very easy to use in any kitchen.
The knife from the Tamahagane SNM series is 3 layers of steel: the middle of the blade is made of hard, but fragile VG5 steel, which is supplemented with 2 layers of mild steel, making the blade very strong, hard, but at the same time retains its flexibility and does not lend itself to distortion and kinks. The knife is fully balanced and very easy to use in any kitchen.
Best Seller
Shun Sora - 9" Bread Knifeby shun(30)
$100
Free Shipping
Prepare to fall in love with this bread knife. Whether you prefer a rustic, crusty bread or a soft and tender loaf, the Shun Sora Bread Knife will cut through easily to give you the perfect slice of bread every time. What makes this bread knife special and better is the way Shun has crafted the serrations. These aren't jagged little teeth that chew through your bread. These are razor-sharp "low-frequency" serrations. These wider serrations glide through the bread with ease. What's more, cutting is even smoother because Shun has designed the serrations so that there's an equal amount of cutting power on the forward stroke and on the back stroke. Look at the blade and you'll see that the serrations lean forward on the front of the blade and backward on the back of the blade. That small change makes a big difference in cutting ease. The Shun Sora Bread Knife is part of the exciting Shun Sora line that provides exceptional handcrafted Shun quality at an amazing price. Sora uses Shun's proprietary Composite Blade technology to bring together a VG10 san mai cutting edge with a Japanese 420J stainless steel upper. This technology puts high-performance material exactly where it's needed on the edge. The two blade sections are laser cut, then fit together like pieces of a jigsaw puzzle. Braze welding permanently joins them. The attractive wavy pattern at the joint is based on traditional Japanese sword hamon lines. While Sora's blade shapes and handle design are traditional Japanese, the textured PP/TPE polymer blend handle material provides a contemporary look, secure grip and balance, and is easy to maintain.
Best Seller
Schmidt Brothers Cutlery Bonded Teak Bread Knife, 8.5"by Schmidt Bros.(8)
$69
Free Shipping
We call this exquisite bread knife Bonded Teak because the 100% German stainless steel blade and Asian Teak Wood handle were designed to be in perfect harmony, giving you a precise and pleasurable cutting experience. Just wait till you use it in your kitchen. You'll bond pretty quickly too. Features: 100% German Stainless Steel 1.4116 Full Forge - Forged Bolster - Full Tang Patented Schmidt Brothers Curve: Provides ideal hand position and leverage to control and guide the knife with ease. 18 Serrated Edge - Rockwell Hardness HRC 59 +/- Natural Teak Wood Handles (FSC Certified) - Fully Balanced
Shikisai Kyo Japanese Forged Stainless Steel Bread Knife, 9-inchby Shizu
$66
Free Shipping
Are you fed up with the traditional ordinary metal knives that do not work efficiently as per your expectations and looking for the one that is exceptional one?
Be assured that your search is over now. Here is the kind of knife you wanted to have in your kitchen.
Quality Cutting Material The Kyo Japanese Forged Stainless Steel Bread Knife comes equipped with three-layered structure Serrated knife that is resistant to rust, and is Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
Very Convenient Handle - The Kyo Japanese Forged Stainless Steel Bread Knife comes with 9-in / 23-cm While Stainless Steel hollow handle makes the knife light, assuring that your hand will not get tired even if cutting for long periods. This is made to symbolize and represent the essential beauty as well as functionality of knives. This work of art has all the splendor and good looks of classical knives from Japan. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
Fantastic Finish - The amazing matte finish is similar to mirror polishing, by which knife get a soft lustrous appearance. It is makes it very appealing.
Fine Quality Blade - Kyo blade is a blade that uses the artisanal methods of the ever popular blacksmiths of Seki so as to attain a remarkably vivid sharpness. The Serrated knifes Ideal great for slicing tomatoes, sausage, and crusty loaves of baguette-type bread. This edge allows for fast, easy cutting and helps prevent crushing or crumbling delicate products.
Be assured that your search is over now. Here is the kind of knife you wanted to have in your kitchen.
Quality Cutting Material The Kyo Japanese Forged Stainless Steel Bread Knife comes equipped with three-layered structure Serrated knife that is resistant to rust, and is Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
Very Convenient Handle - The Kyo Japanese Forged Stainless Steel Bread Knife comes with 9-in / 23-cm While Stainless Steel hollow handle makes the knife light, assuring that your hand will not get tired even if cutting for long periods. This is made to symbolize and represent the essential beauty as well as functionality of knives. This work of art has all the splendor and good looks of classical knives from Japan. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
Fantastic Finish - The amazing matte finish is similar to mirror polishing, by which knife get a soft lustrous appearance. It is makes it very appealing.
Fine Quality Blade - Kyo blade is a blade that uses the artisanal methods of the ever popular blacksmiths of Seki so as to attain a remarkably vivid sharpness. The Serrated knifes Ideal great for slicing tomatoes, sausage, and crusty loaves of baguette-type bread. This edge allows for fast, easy cutting and helps prevent crushing or crumbling delicate products.
Features:
- Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
- The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
- The Serrated knifes Ideal great for slicing tomatoes, sausage, and crusty loaves of baguette-type bread. This edge allows for fast, easy cutting and helps prevent crushing or crumbling delicate products.
Chroma Haiku - 10 1/4" Bread Knifeby Chroma(3)
$102
Free Shipping
Chroma Haiku: 10 1/4" Bread Knife H08 Bread knives are a type of serrated knife, though unlike other serrated knives they are often simply called a Serrated Knife. Bread knives are usually between 6 and 10 inches, with 8 inches being a common length. The serrations on the blade make it ideal for cutting bread (and other things that are hard on the outside and soft on the inside).
In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.) Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU. Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks. HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.
In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.) Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU. Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks. HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.
Best Seller
Messermeister Mu Micarta - 8 3/4" Bread Knifeby Messermeister Inc.(1)
$150
Free Shipping
Messermeister Mu Micarta - 8.3/4" Bread Knife - MU-106 The length of blade is 8.75” and the edge is scalloped with a gentle camber. The Bread Knife is a wider and longer bladed version of a tomato knife.
The scalloped edge is ideal for biting into the crust of bread, allowing a smooth slicing action without exerting pressure that can compress the slice. It is also used to slice through soft-skinned fruits and vegetables.
The scalloped edge is ideal for biting into the crust of bread, allowing a smooth slicing action without exerting pressure that can compress the slice. It is also used to slice through soft-skinned fruits and vegetables.
Best Seller
Miyako Japanese 33 Layers Damascus Steel Bread Knife, 9-Inchby Shizu(3)
$95
Free Shipping
Are you fed up with the traditional ordinary metal knives that do not work efficiently as per your expectations and looking for the one that is exceptional?
Be assured that your search is over now. Here is the kind of knife you wanted to have in your kitchen.
Quality Cutting Material - 33-Layers Damascus Steel - The Miyako Japanese Damascus Steel Bread Knife comes equipped with amazing 33 layers of Damascus steel, low carbon martensite steel and high carbon molybdenum vanadium steel that provides an assurance of long life of many years with same efficiency. Damascus steel, which is well valued due to its magnificence in Medieval Syria and has been imitated or reproduced for utilization in the blade.
Very Convenient Handle - The Miyako Japanese Damascus Steel Bread Knife comes with 9 -in With Wooden Handle which is made to symbolize and represent the essential beauty as well as functionality of knives. This work of art has all the splendour and good looks of classical knives from Japan. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
Fantastic Finish - The amazing matte finish is similar to mirror polishing, by which knife get a soft lustrous appearance. It is makes it very appealing.
Fine Quality Blade - Miyako blade is a blade that uses the artisanal methods of the ever popular blacksmiths of Seki so as to attain a remarkably vivid sharpness.
Be assured that your search is over now. Here is the kind of knife you wanted to have in your kitchen.
Quality Cutting Material - 33-Layers Damascus Steel - The Miyako Japanese Damascus Steel Bread Knife comes equipped with amazing 33 layers of Damascus steel, low carbon martensite steel and high carbon molybdenum vanadium steel that provides an assurance of long life of many years with same efficiency. Damascus steel, which is well valued due to its magnificence in Medieval Syria and has been imitated or reproduced for utilization in the blade.
Very Convenient Handle - The Miyako Japanese Damascus Steel Bread Knife comes with 9 -in With Wooden Handle which is made to symbolize and represent the essential beauty as well as functionality of knives. This work of art has all the splendour and good looks of classical knives from Japan. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
Fantastic Finish - The amazing matte finish is similar to mirror polishing, by which knife get a soft lustrous appearance. It is makes it very appealing.
Fine Quality Blade - Miyako blade is a blade that uses the artisanal methods of the ever popular blacksmiths of Seki so as to attain a remarkably vivid sharpness.
Features:
- MADE OUT OF QUALITY MATERIAL - 33-LAYERS DAMASCUS STEEL: The Miyako Japanese Damascus Steel Chef’s Knife comes equipped with highest quality steel, that allows you to cut meat and vegetables fast and easily with accuracy and also assures a long life of many years.
- VERY HIGH STANDARD: This amazing Miyako knife has set a very high level standard among Chef’s knives. These knives are created utilizing the lost past art of steel making in Damascus. This remarkable knife is the best for professional chefs as well as home use
- SAFETY FIRST: The Miyako Chef's knives come with a full tang and patent wooden handle for safety and comfort. You can cut meat, vegetable or anything you want comfortably and easily without slipping your hand on the handle
- ASSURED QUALITY, RELIABILITY AND SUPERIORITY: The Miyako Knife is made in Seki City, Japan, the heart of kitchen knives. This is sufficient to assure product quality, reliability as well as superiority.
Best Seller
I.O. SHEN Extra Long Bread Knife, 10'', 250 mm #1027by Master Grade(16)
SALE
$159$179
Free Shipping
Makes easy work of crusty soft bread
This bread knife designed with extra-long serrated blade (The only one not built with Triplex Technology due to serration blade) and scallops tip, it can easily cut through the largest loaves of bread.
Designed with high quality blade, durable and stay sharp longer than regular bread knife.
This bread knife designed with extra-long serrated blade (The only one not built with Triplex Technology due to serration blade) and scallops tip, it can easily cut through the largest loaves of bread.
Designed with high quality blade, durable and stay sharp longer than regular bread knife.
Boker Damascus Olive 9.3" Bread Knifeby Boker
$289
Free Shipping
The Boker Damascus Olive Kitchen Knife line combines traditionally Japanese handles made of Olive Wood with razor-sharp blades made of stainless Damascus with 37 layers of steel, characterized by a beautiful grain. The extremely high-impact core of the Damascus blade consists of the high-performance VG-10 steel. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese design of the knife handle with the matted stainless steel clamps gives the line its special character.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Olive is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Bread Knife is characterized by the special serration, as well as the very long blade. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the Bread Knife.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Olive is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Bread Knife is characterized by the special serration, as well as the very long blade. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the Bread Knife.
Best Seller
Global Sai SAI-M04 - 6 1/2" Bread/Sandwich Knifeby Global(1030)
$160
Free Shipping
A small serrated knife that is great for slicing foods with thick crusts or rinds like smaller artisan breads, small melons/gourds and avocados. It also cuts through soft bread without crushing it.
Features:
- Special three-ply blade construction made from corrosion-resistant 18/8 and CROMOVA 18 stainless steel
- Unique convex edge of the blade makes cuts smoother, requiring less energy.
- Perfectly balanced and ergonomic handles designed in the traditional Japanese bushido way of the Samurai.
- 12.5-degree blade edge is mirror-polished by hand for exceptional long-lasting endurance.
- Unique thumb rest gives added comfort and control.
- Each blade is individually hammered by hand and designed so that small hollows create air pockets between the blade so food elegantly falls away from the surface.
Global Sai SAI-05 - 9" Bread Knifeby Global
$190
Free Shipping
A large serrated knife that is great for slicing foods with thick crusts or rinds like artisan breads and melons/gourds. It also cuts through soft bread without crushing it.
Features:
- Special three-ply blade construction made from corrosion-resistant 18/8 and CROMOVA 18 stainless steel
- Unique convex edge of the blade makes cuts smoother, requiring less energy.
- Perfectly balanced and ergonomic handles designed in the traditional Japanese bushido way of the Samurai.
- 12.5-degree blade edge is mirror-polished by hand for exceptional long-lasting endurance.
- Unique thumb rest gives added comfort and control.
- Each blade is individually hammered by hand and designed so that small hollows create air pockets between the blade so food elegantly falls away from the surface.
Zwilling PRO 8-INCH Bread Knifeby ZWILLING J.A. Henckels
$148
Free Shipping
- For your daily bread and much more
- Designed by Matteo Thun & Antonio Rodriguez
- Stainless special formula steel
- Ergonomically designed plastic handle
- In elegant three-rivet design
- Serrated blade
DESCRIPTION
Form follows function. Following this guiding principle of product design, designer duo Matteo Thun and Antonio Rodriguez have designed a bread knife for the ZWILLING Pro series. It impresses with its optimally balanced shape and a 20 cm stainless steel blade made of high-quality ZWILLING special formula steel. This allows the safe and precise cutting of hard bread crusts, rolls and bagels. The sturdy knife forged from a single piece of high-performance steel also easily cuts produce such as pumpkins or melons. The ergonomically designed plastic handle makes it particularly safe to use when cutting. The knife's wedge shape represent a symbiosis of Japanese and European knife culture and offers excellent sturdiness when cutting. The long FRIODUR blade is made of high-quality ZWILLING special formula steel. This is a stainless special formula steel that has undergone special ice-hardening. ABS plastic handles ensure increased safety when cutting. They are adorned by three rivets to underscore the elegant design of the knife.- Curved bolster encourages cutting with improved precision, safety and comfort
- POM handle is durable and resiliant
- SIGMAFORGE knife is forged from a single piece of Special Formula High-Carbon NO STAIN stainless steel
- Ice-hardened FRIODUR blade starts sharper, stays sharper longer, and has superior resilience
- Precision-honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and durability
- Full tang and handle are triple-riveted for superb stability
- Dishwasher safe, had wash recommended
- Manufactured in Germany
- Item no. 38406-203
- CHARACTERISTICS
- Country of origin: Germany
- Substance: special formula steel
- Type of handle: exposed tang
- Type of edge: serrated edge
- Manufacturing method: forged
- Number of parts: 1
- Blade hardness (HRC): 55-58 HRC
- Colour handle: black matte
- Substance handle: plastic
- MEASUREMENTS
- Net weight: 3.97 lbs
- Length of product: 12.80 in
- Width of product: 0.67 in
- Height of product: 1.46 in
- Blade length: 7.87 in
- Handle length: 5.08 in
- Handle width: 0.67 in
- Blade width: 0.79 in
- Blade thickness: 0.79 in
Boker Damascus Black 9.3" Bread Knifeby Boker
$285
Free Shipping
The Boker Damascus Black Kitchen Knife line combines traditionally Japanese handles made of black Plywood with razor-sharp blades made of stainless Damascus with 37 layers of steel, characterized by a beautiful grain. The extremely high-impact core of the Damascus blade consists of the high-performance VG-10 steel. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese design of the knife handle with the matted stainless steel clamps gives the line its special character.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Black is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Bread Knife is characterized by the special serration, as well as the very long blade. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the Bread Knife.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Black is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Bread Knife is characterized by the special serration, as well as the very long blade. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the Bread Knife.
