Bread Knife

• A serrated knife for bread, roast meat, tomatoes, and anything else with a tough outside and a soft inside. • Cuts through a crusty sourdough without crushing the crumb. • Japanese AUS-10 steel core with two layers of protective stainless steel (San-Mai construction). Rated HRC 58-60. The serrations hold their edge far longer than a straight blade. • Hand-forged with a Kurouchi blacksmith's finish. Food releases instead of sticking, and the dark forged texture protects against rust. • Ebony and rosewood Wa handle. Light, well-balanced, comfortable to hold.