Endeavour® Brødkniv - Couteaux à pain

The bread knife's numerous sharp teeth make it excellent for slicing through all types of bread. It effortlessly handles crumbling rolls, moist rye bread, or crisp sourdough without damaging the texture.
Steel: The knife is made from the finest Japanese VG10 steel. VG10 is developed and produced by Takefu Special Steel Co. in Echizen, Japan. The VG10 name is exclusive to products manufactured by Takefu Special Steel Co. in Japan. VG10 adds strength and power to this knife due to its exceptional raw material.
Construction: The knife is hand-ground and polished to achieve ultimate sharpness. It is forged with 67 layers, 33 on each side of the core steel. The steel is hardened at over 1000°C and then cooled to below -180°C. This process ensures a hardness of 60-61 HRC and contributes to the knife's lightness, strength, and incredible sharpness.
Handle: The FSC-certified pakka wood makes a significant difference as it is resistant to heat and deformation. Pakka wood is water-resistant and ensures stable control over the knife. It consists of compressed wood fibers treated with resin. The handle is ergonomically designed for a comfortable grip.
Recommendations: We recommend hand-washing this knife, as it is crafted from the finest VG10 Japanese steel. Use a ceramic honing rod regularly to maintain sharpness. Proper storage and periodic oiling of the handle are also recommended.