The Bread 220 seen from above: a 220 mm serrated satin stainless blade with a natural linen micarta handle on three brass pins.

Bread 220

$72.00
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The Bread 220 seen from above: a 220 mm serrated satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Bread 220 seen from above: a 220 mm serrated satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Bread 220 on a board beside a round sourdough loaf with two thick slices cut.
  • The Bread 220 seen from above: a 220 mm serrated satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Bread 220 on a board beside a round sourdough loaf with two thick slices cut.
Bread 220

Bread 220

$72.00

Pointed serrations, deep enough to bite a hard crust without crushing what is under it. 220 mm covers a round sourdough in one stroke. It is also the knife for tomatoes and for a cake you do not want to compress.

Plain satin stainless, no pattern. Linen micarta handle on three brass pins.

Specification

  • Blade length: 220 mm (approx.), serrated
  • Steel: X50CrMoV15 stainless
  • Hardness: 56 HRC
  • Spine thickness: 2.0 mm
  • Weight: 180 g (approx.)
  • Handle: natural linen micarta, three brass pins, full exposed tang

What it is not good at

Everything that is not bread-shaped. And here is the honest limit: a serrated edge cannot be brought back on a flat stone. When it finally goes — and on home use that is years, not months — it needs a tapered rod run through each scallop, or replacing. We would rather you knew that before you bought it than after.

Care

Hand wash and dry it straight away. Not dishwasher safe. Full details on Care & Sharpening.

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