Bread knives are made for just that, slicing bread. An extra long, serrated blade is the main distinguishing characteristics of a bread knife though the serration pattern may vary. Serrated blades help rip through hard crusts to help get to the bread within. Serrated knives can be re-sharpened though they are tricky. However, they dull much slower than straight-edge knives because only the tips of the teeth make contact with the cutting board while the deeper-set teeth make contact only with the food you’re cutting. Aside from cutting bread, bread knives are often handy to use when cutting cake layers because of the length of the blade. However, if you're looking for a long serrated knife for cutting cakes, look for a knife with a wavy serration, like this Shun Classic Bread Knife, instead of a pointed serration. Sharp teeth are good for crusty loaves but make a mess when cake cutting. Wavy teeth are great for cakes but harder to cut through crusty bread with. The 9" Bread Knife from Shun’s Classic line is simple, beautiful and functional, making it the perfect line for beginners and professionals alike. High-performance VG-MAX Steel, which provides incredible edge retention, is clad with layers of Damascus stainless steel. It is then ground and bead-blasted to reveal the beautiful flowing pattern of the layered steel. The Pakkawood used in the handle is saturated with resin to make it moisture resistant, strong and durable. The handle has a D-shape to mirror your palm, ensuring both a secure and comfortable grip. With the specific materials chosen and at least 100 handcrafted steps to make each knife, the Shun Classic line has sharp blades, is easy to maintain and is corrosion resistant. This knife is sure to be a reliable workhorse in the kitchen if properly maintained. Basic Knife Care: *Not dishwasher safe. Wash and dry the blade by hand immediately after use. Use a soft sponge to wash the blade. Do not use abrasive dish scrubbers and powders as they can damage the blade. Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china or anything harder than steel. Bamboo is not recommended as it is very hard and dulls knives quickly. Store knives separate from each other in a way that they will not knock into each other. Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones. Knife Facts: Knife Type: Bread Knife Rockwell Hardness: 60:62 Blade Length: 9" Type of Steel: VG-MAX Steel Handle Shape: D-Shaped handle Handle Material: Ebony Pakkawood saturated with resin Manufacturer: Kai Corporation Made in: Seki, Japan
