Just as it says on the tin, this is a knife made to slice bread. It’s a bakers friend, and is also used for cakes, loves and pies. The serrations rips through the hard crust and slice the tender bread within. There are different types of serrations for different jobs. Re-sharpening serrated knives is tricky and I’ve never really gotten one back to its initial glory. It is worth mention, though, that serrated knives dull much slower than straight-edge knives, because the blade doesn’t make as much contact with the cutting board. Only the tips of the teeth make contact with the wood and the sharp edges between only cut food, keeping your blade sharp much longer.

Stainless steel is generally any type of steel alloy that has a minimum of 10.5% chromium content by mass. Compared to carbon steel knives, stainless steel Japanese knives are highly resistant to corrosion. The chromium oxide creates a protective film that prevents contact between water and iron or oxygen. An important note is that stainless steel knives are not completely stain-proof or rust-proof. If they are exposed to water for a prolonged amount of time, they will rust, particularly if the liquid has salt in it. Hardness is determined using the Rockwell scale, specifically the HRC Scale, in order to have a consistent method for evaluating the hardness of a blade. Most mid-to-higher quality Japanese steels will have HRC 58 or higher, though there are other characteristics, such as chemical composition, that also impact performance and should be taken into account.

Weight: 169g

Handle Material: Black pakka wood

Handle Length: 130mm (5.1")

Blade Length: 270mm (10.6")

Blade Depth: 40mm

Thickness at spine: 1.4mm

Thickness at tip: 0.3mm

Cutting Edge: Serrated 

Blade Material: Stainless steel

Hardness (Rockwell scale): 60 - 61