I like cutting bread with my Gyuto because it doesn’t make a lot of crumbs. But sometimes you need serrations to cut super crusty sourdough loaves or freshly baked French baguettes. This is really just for cutting bread, not your tomatoes! That’s what your other knives are for.
|Knife Shape:||Bread Knife|
|Steel Type:||SLD Stainless Steel|
|Handle Material:||Chestnut handle with welded bolster|
|Knife Line:||Tadafusa Hocho Kobo|
|Calgary Farmers Market||Call for availability|
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