A bread knife works by tearing in a controlled way rather than slicing, which is why the serrations matter more than the steel. These grip a hard crust instead of skidding across it, then carry the cut through soft crumb without compressing the loaf.This is the step up from the 235mm: a molybdenum vanadium steel blade, which holds its serrations longer and resists wear better than plain stainless, on a reinforced black wood handle of the sort professional kitchens use. At 270mm it crosses a full sourdough in one pass. Serrated edge grips hard crust without skidding Molybdenum vanadium steel resists wear and holds the serrations Reinforced black wood handle built for professional use 270mm blade crosses a full sourdough in one pass Made in Japan
