10-1/4" Wavy Edge Fibrox Handle Bread & Cake Knife

Description

10-1/4 wavy edge fibrox handle bread & cake knife

Bread knife

The scalloped cutting edge of this knife lends itself to the cutting of breads and some vegetables. It can be used anywhere in fact where a tough skin or crust covers a soft substance. This knife should always be serrated or scalloped on the edge.

Stamped knife

A stamped knife is cut into a shape from a cold rolled piece of steel and then ground tempered and sharpened. It requires many less steps than forging and results in a lighter narrower blade. Stamped knives are easier to produce and therefore less expensive.

They perform very well and can approach the quality of a forged blade (but not the weight or feel). A stamped knife can usually be identified by the absence of a bolster.

Made of quality steel X50CR mo composition with rockwell hardness of 55-56 HRC for high edge retention. All blades are conically ground on the full length of the blade as well as ground crosswise. This results in a wider break point with less risk of blade fracturing and less resistance for ease of cutting. This provides along with the expert manufacturing processes the exact conditions for a lifetime of sharp edge and performance.