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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.

10-1/4&quot;, Wavy Edge, Fibrox  Handle, Bread & Cake Knife

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