Why this bread knive earns its place
Bread and pastry work demands a different blade than general prep. This knife is built for that specific job—the 327 mm length gives you reach across large loaves and layered pastry items, and the blade geometry is designed to cut cleanly through baked structures without crushing the crumb.
The core is VG-10 stainless steel, hardened to 60° Rockwell, which means it holds an edge through repeated cutting. That edge is protected by two layers of Damascus steel sheathing—not only does this give the blade the distinctive layered appearance, it also resists corrosion in the humidity of a bakery environment. Where a standard stainless blade might develop surface rust or lose its polish quickly, the Damascus sheathing maintains finish and performance.
The blade is also dishwasher safe, which matters in a working bakery. You can run it through the hot wash with the rest of the kit without worrying about damage—the stainless steel construction handles that environment reliably.
