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.

The Shun Classic Series unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness. The knives are therefore ideally suited for professional use.

The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.

Weight: 206g

Handle Material: Wa (Japanese) Handle, black pakka wood and steel end

Handle Length: 125mm (4.9")

Blade Length: mm (")

Blade Depth: mm

Thickness at spine: mm

Thickness at tip: mm

Cutting Edge: Serrated

Blade Material: VG-Max core steel with 32 Damascus layers

Hardness (Rockwell scale): 61 - 62