Using a bread knife is easy, and can dramatically improve your kitchen experience.
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Learn from chef Chris Consentino, how to use a bread knife properly.

• Blade Construction: VG-10 steel core, encased with 32-layer Damascus stainless steel
• Rockwell Hardness 60-61
• Traditional Japanese blade angle: 16°(each side). Full tang, provides strength & balance
• D-shaped ebony PakkaWood handle, is strong, durable and resists moisture
• Ideal for slicing bread, pastries, cakes and large fruits with tough skin
• Made in Japan, Lifetime Warranty; hand wash with gentle dish soap

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