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.

Molybdenum stainless steels are a general class of Japanese steels that have a higher content of molybdenum than standard stainless steel knives. While all stainless steel knives have 10.5% or more chromium, not all have molybdenum. Molybdenum increases the corrosion resistance of stainless steel, making its use in kitchen knives particularly useful.

Currently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance.  Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior steel. The weight of the bolster in combination with the thin blades makes these knives extremely well balanced in the centre of your hand when using a Chef's grip; allowing you to cut through most foods using minimal effort.  Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.

Weight: 190g

Handle Material: Pakkawood

Handle Length: 120mm (4.7")

Blade Length: 270mm (10.6")

Blade Depth: 40mm

Thickness at spine: 1.9mm

Thickness at tip: 0.6mm

Cutting Edge: 50/50

Blade Material: Molybdenum alloy stainless steel

Hardness (Rockwell scale): 58-60

Layers: 1