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Japanese Bread Knife
Forget about crushing fresh bread or sawing through hard crusts with a dull knife. With this Japanese bread knife from the Senzo series, slicing baked goods becomes an aesthetic experience. This knife is not just a tool; it is a display of masterful craftsmanship that combines extreme cutting performance with breathtaking design. The long serrated blade glides through soft rolls and the toughest sourdough bread like butter, without compressing the crumb. Further product information ...
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Senzo Japanese Bread Knife – 33 Layer Damascus – 220 mm
33 Layers for the Perfect Cut
The core of the blade is made of premium Japanese VG10 steel, hardened to a high 60-61 HRC. This hard core is protected on both sides by 16 layers of softer steel (nickel and silver), resulting in a total of 33 layers of Damascus steel. This sandwich construction ensures the knife is not only hellishly sharp but also flexible and resistant to breakage. The upper part of the blade features a Tsuchime (hammered) finish, created under 3000 lbs of pressure. These dimples not only look beautiful, imitating forging marks, but also create air pockets that prevent sliced food from sticking to the knife.
A Detail That Matters
The oval-profile handle is made of black Pakkawood, a moisture-resistant laminated wood. An interesting and functional feature is the red ring made of heat-resistant polymer, which separates the stainless steel bolster from the wood. This "cushion" serves to balance the different thermal expansion of metal and wood, preventing handle cracking and blade loosening over the years.
Specifications
| Knife Type | Bread Knife (Pankiri) |
| Total Length | 350 mm (approx. 13.8 inches) |
| Blade Length | 220 mm (approx. 8.7 inches) |
| Core Material | VG10 Steel (60-61 HRC) |
| Construction | 33 Layer Damascus / Tsuchime |
| Handle Material | Pakkawood (Black) |
| Weight | 170 g (approx. 6 oz) |
Care and Maintenance
Damascus steel is a jewel that deserves care. Wash the knife by hand only and dry immediately. The dishwasher is a forbidden zone for this knife – chemicals and high temperatures would destroy both the edge and the wooden handle. Always cut on a wooden or plastic board. Do not use the knife on frozen foods or for chopping bones.
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