Japanese Bread Knife

The Good Liver Verified independent store

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Each knife is handmade in the town of Sanjo, in the Niigata prefecture of Japan—a town historically renowned for its blacksmithing. Its roots trace back to 1625, when the governmen t introduced blacksmithing to the town after numerous natural disasters wiped out its farms and agriculture. The manufacturer was founded in 1948, and first produced tools such as shears and sickles for farming, before beginning to make household knives as demand for high quality home goods rose. Unlike most Western knives, the blade is crafted from two different types of steel: the core is made from hard SLD steel, while the outer layer is made from softer stainless steel, which envelops and protects the core. The handle is made of chestnut wood, and goes through a patented semi-charcoaling process which makes it water resistant and anti-bacterial. Since SLD steel contains high levels of carbon, we recommend hand washing only with mild dish soap and a soft sponge, and drying the knife and handle thoroughly after every use. The knife should be cleaned immediately after handling high-acidity items like citrus and we recommend sharpening regularly, at least every three months. This knife is perfect for Shokupan, Japanese milk bread. Length: 14.5", 9.5" blade Show more