I O Shen Extra Long Bread Knife £44.95

Product Code: 1027DN

Bread knives are a type of serrated knife. The serrations on the blade make it ideal for cutting bread (and other foods with hard/soft composition).

Adam Gray, Head Chef - Rhodes Twenty Four - "I.O.Shen knives are truly outstanding. The balance of the knife and the exceptional quality and craftsmanship of the blade make them the best knives I have ever used. I would highly recommend them for professional or domestic use."

For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell degree scale (liken it to degrees Fahrenheit) - the highest being Rockwell 62° (this is like the boiling point of water). However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this problem by sandwiching 2 softer outer layers of steel with Rockwell 62° to produce the ultimate cutting edge, we call this Triplex Steel Technology.

All the knives in the I.O.Shen range (12 in total) have used the very latest technology to construct a blade that is not only amazingly sharp but will also retain their edge for a phenomenal amount of time. They have also been hand sharpened to a 15° angle, which allows for wonderful slicing and portion control. The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang).

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Specification and Features

Length: 39cm

Material: Stainless
Weight: 0.37kg

Any form of knife sharpening involves the removal of material from the cutting edge. Once the knife is as sharp as the blade steel and the sharpening method will allow, further sharpening serves only to remove excess steel and reduce the working life of the knife.
Any sharpening method that does not guide the knife e.g. sharpening steel or plain whetstone, relies on the operator to set and maintain the sharpening angle (bevel angle on the knife edge). In practice, this is virtually impossible and although a sharp cutting edge can be created, the original profile of the cutting edge will be gradually lost, as will the durability of the edge. Both the KE-280 and the KE168 have a guide system to assist the operator.
Every knife user – professional or amateur, will have their own preference of handle design, weight, balance and overall appearance.