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 hayabusa tsuchime VG10 range is a striking example of Japanese craftsmanship, blending traditional aesthetics with modern performance. Forged with a core of high-quality steel and clad in beautifully patterned layer, the blade features a tsuchime (hammered) finish that not only enhances its visual appeal but also reduces drag for smoother cutting. The Hayabusa line is known for its light weight and nimble handling, making it ideal for precise, agile work in both home and professional kitchens. With a sharp edge, elegant balance, and artisanal finish, this knife embodies both functionality and artistry.

Weight: 131g

Handle Material: Octagonal mono ebony

Handle Length: 135mm (5.3")

Blade Length: 210mm (8.2")

Blade Depth: 30mm

Thickness at spine: 1.7mm

Thickness at tip: 0.5mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with stainless cladding and mirrored tsuchime finish

Hardness (Rockwell scale): 61 - 62