Stainless Bread Knife

Made in Seki, Gifu — a city with centuries of blade-making tradition. The round bar handle looks precise and narrow but sits naturally in the hand. All stainless steel means no rusting and easy care.

The blade is a three-layer construction: corrosion-resistant stainless steel on both faces with high-carbon molybdenum vanadium steel at the core. Where the layers meet near the edge, a ripple pattern appears — visible evidence of the construction, not unlike the hamon of a Japanese sword. Two different serration patterns along the edge cut cleanly through crusts without dropping crumbs; the finer serrations at the tip find their way into hard surfaces smoothly without crushing the loaf.

Note: this knife cannot be sharpened. The serrated edge is finished to a finer tolerance than standard bread knives, and resharpening would damage it. Keep it sharp by using a soft cutting board, avoiding impact, and rinsing promptly after use.

Made in Japan.