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

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.