The bread knife is commonly used for, you guessed it cutting bread. Almost exclusivley cerated they are great for all kind of bread and pasteries soft and hard.

Stainless Steel are of a medium hardness, therefore they are resistant to chipping and are less fragile than harder knife steels. Maintenance is easy for Stianless Steel, just dry after use and store away from moisture.

For mor information check the definitive guide to Japanese steel

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife