Bread Knives

his bread knife Miyabi 8000DP Hibana 54486-241-0 has a long blade with a sharp serrated edge that evenly slices through thick-crusted or soft loaves, as well as baguettes. The Miyabi Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip. Sleek black and brass spacers on the handle add to the beauty and weight that promotes sturdiness in hand and maneuverability at the tip. Hand sharpened using 3-step Honbazuke process. Hand wash only. Handcrafted in Seki, Japan.

The blade Bread knife Cold Steel Kitchen Classic 59KSBRZ is made of  4116 steel. This model in has serrated edge uniquely appropriate to the tasks they were designed to do. The Kitchen Classics feature a newly re-designed handle to ensure a secure, yet comfortable grip. Featuring a stiff Zy-Ex core on the inside for durability, with a softer, food-safe Kray-Ex exterior for the kind of non-slip grip.

Bread knife Chicago Cutlery Walnut Tradition is 38,7 cm overall with 25,4 cm satin finish serrated high carbon stainless blade. Handle made of walnut.

Due Cigni Bread knife from Maniago line. New series Italian kitchen design in Ebony wood, carefully crafted by hand. Bread blade is made of XSKS - 12C27 steel with satin coating, length 22 cm Hardness HRC 55-57. The comfortable handle is made of Ebony dark wood. Treated ebony wood has a very high resistance. The natural pattern formed by fibers and layers of wood gives an elegant shade to this highly professional product.

The bread knife from the Zwilling Twin Fin II series is a masterpiece in terms of functionality and quality. Made entirely of steel, the design is impressive at first sight. Ergonomically shaped handle with decorative gills that accentuate the futuristic look of the knife. The blade is 20 cm long, so even large loaves of bread can be cut easily. The knife is made of high quality stainless steel N60, which is distinguished by a special mixture of chromium and carbon. Thanks to the ice hardening process, the serrated cutting edge is very strong and at the same time flexible. See by yourself what happens when the Japanese knife-making tradition is combined with the uncompromising quality of Zwilling.

The forged bread knife with serrated edge series Boker Heritage lives up to its name and takes on the heritage of the traditional Solingen kitchen knives. The classic three-rivet design is equipped with high-quality materials for this purpose and continues the perfect workmanship that has made Solingen cutlery famous around the world over the past centuries. For example, the blades of these exceptional knives are made of X50CrMoV15 in full tang construction, which offers a well-balanced ratio of edge retention, rust resistance and good resharpening ability. Through the elaborate forging in Solingen handwork, the solid blade blank is additionally optimized in the structure, then hardened to about 58 HRC and finally provided with a fine satin finish. The ergonomically shaped handles made of domestic walnut wood are extremely comfortable to hold and complete the harmonious overall picture. The forged bolster always offers a secure grip, protects like the integrated knob from possible injuries and ensures a perfect balance. The bread knife blade is 205 mm. Overall length 328 mm. Weight 163 g.

Boker Forge Wood bread knife is characterized by the special serration, as well as the very long blade 220 mm. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the bread knife.
The Kitchen Knife line Boker Forge Wood combines innovative and dynamic designs with a classic material selection, at a premium quality level. The knives are made from X50CrMoV15 chrome-molybdenum-vanadium stainless steel, are ideally balanced and provide perfect handling due to the ergonomic grip design. The handle scales made of Maple Wood are durably combined with three stainless steel rivets and are attached to the Full Tang without rivets. The design of the blades, including the transition to the bolster, allows easy sharpening and ensures long-term perfect function for the knives in combination with proper care. Please only hand wash the knives, do not place in dishwasher. The knives are delivered in a high-quality gift box. Weight 274 g.

Boker Forge bread knife is characterized by the special serration, as well as the very long blade 220 mm. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the bread knife.
The Kitchen Knife line Boker Forge combines innovative and dynamic designs with a classic material selection, at a premium quality level. The knives are made from X50CrMoV15 chrome-molybdenum-vanadium stainless steel, are ideally balanced and provide perfect handling due to the ergonomic grip design. Black handle scales made of special high-quality ABS synthetic material are durably combined with three stainless steel rivets and are attached to the completely continuous tang without rivets. The design of the blades, including the transition to the bolster, allows easy sharpening and ensures long-term perfect function for the knives in combination with proper care. Please only hand wash the knives, do not place in dishwasher. The knives are delivered in a high-quality gift box. Weight 290 g.

New! Tojiro OBORO Bread knife F-1314 with serrated 220 mm blade. The new Tojiro OBORO series is suitable for both professional and home use. Not only practical, it is design wise superior and unique. Black and white pattern inspires image of traditional Japanese ink wash painting. Selected most popular five items are available. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. Handle is linen micarta which is durable, corrosion resistance, and strong against degradation over time. Its round shape perfectly fits in your hand. Weight of Tojiro OBORO bread knife F-1314 is 160 g.
Please, use your Tojiro knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

Victorinox Fibrox Professional bread knife with wavy edge is perfect for cutting all kinds of pastries, cakes and bread. The 21 cm blade is made of stainless steel. Black ergonomically shaped non-slip polypropylene handle. Swiss Victorinox is one of Europe's largest manufacturers of kitchen and professional knives.

Miyabi MIZU 5000MCT Japanese bread knife 23 cm has a tough serrated edge, so it can easily cut through bread crusts and pastries. The double-edged blade and Honbazuke honing give the knife its sharpness. This series 5000MCT has a core of MC 63, microcarbide powdereel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only. Using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 

Japanese bread knife 21 cm Seki Kanetsugu's Heptagon-Wood series. Blade has 3 layers with VG2 core. Handle is made od laminated wood. The septangle shaped handle is also very unique and comfortable in your handle. Seki Kanetsugu Heptagon-Wood bread knife is made in Seki city, Japan. 

The bread knife from Zwilling has a traditional look and a 20 cm sharp blade. The long knife is especially suited to cutting bread and rolls but can also be used for other cutting requirements. The tried and tested FOUR STAR® range from ZWILLING is popular among professional cooks because of its durability. The FRIODUR® blade is ice-hardened and extra resistant against corrosion. The bread knife is therefore a versatile and dependable kitchen tool. Its serrated cutting edge evenly slices thick-crusted or soft-white loaves as well as baguettes. The SIGMAFORGE® knife's precision serrated edge guarantees optimal results, and a curved join between handle and bolster enables ease of use. The bolster also serves as a finger guard by reducing the risk of slipping, and forms a seamless connection between the knife's handle and sharp blade. This premium knife is specially forged from a single piece of metal, and an ergonomically designed handle made of durable plastic lets it sit securely in the hand. With the premium bread knife from ZWILLING, cutting fresh bread and rolls in the kitchen or at the table is made easy.

Zwilling Bob Kramer bread knife 26 cm from the series Euro Stainless Damask thanks to its special serrated edge, cuts hard bread crusts effortlessly and evenly. The blade has beautiful unique Damask patterning and a hard core of SG2 powder steel enclosed within 100 layers of two different steels. CRYODUR® ice-hardened blades are particularly cut-resistant, corrosion-resistant and have the best blade flexibility.
The non-slip handle with ergonomic shape for comfortable cutting is made of micarta (multilayer material made of linen and synthetic resin), with stainless steel rivets and decorative logo pin. The handl is particularly dimensionally stable and moisture-resistant.
It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
Zwilling Bob Kramer bread knife is made in Japan.

Zwilling Miyabi 5000FCD Bread knife 24 cm. It has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD Bread knife made in Japan.

Zwilling Miyabi 6000MCT Bread knife 23 cm has a tough serrated edge, so it can easily cut through bread crusts and pastries. The double-edged blade and Honbazuke honing give the knife its sharpness.  The knife is part of the MIYABI 6000MCT series and has a blade with a hammered finish and a Tsuchime look. The handle is made of premium, smooth-grained cocobolo pakka wood. A mosaic pin gives it a special design feature. The handle will retain its shape and has easy care properties. The knife is finely balanced to make cutting an effortless and pleasurable task. The blade is manufactured from MicroCarbide powder steel embedded between two additional steel layers. The central section achieves a hardness rating of around 63 Rockwell. The knife also undergoes special hardening procedures such as ice hardening at -196 degrees Celsius. This increases the blade's stability, flexibility, durability and robustness to provide you with a practical and sharp knife to effortlessly carry out a multitude of kitchen tasks. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.

Zwilling Miyabi 5000MCD bread knife 23 cm has a long, strong blade. The serrated edge is able to cut through thick, crusty bread easily and evenly and is ideal for every-day kitchen use. The knife has a traditional, practical design and cuts precisely and efficiently. The handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.Zwilling Miyabi 5000MCD bread knife made in Japan. There are only best kitchen knives in MyGoodKnife’s range.

Zwilling Miyabi 5000MCD 67 bread knife 24 cm cuts bread, rolls and cakes easily and safely. The blade undergoes a special process during manufacture, which makes the blade flexible. The quality of the materials used in the manufacture ensures a long life of this knife. The blade has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 bread knife made in Japan.

Tojiro Home Bread knife with 22 cm blade. This new Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home bread knife F-1304 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Bread knife F-1304 is 170 g.Please, use your Tojiro knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

Quality from the very start. How do you advance as quickly as possible to practising elevated culinary art? By paying attention to good quality from the very start – in terms of ingredients and also utensils. With the ZWILLING Artis knife range, you simply cannot escape the fact that it combines everything that sets a high-grade kitchen knife range apart, thereby providing the perfect basis for novice cooks and more ambitious amateur chefs alike.
Bread knife 200 mm
The bread knife has a long and powerful serrated blade. The serrated edge cuts effortlessly through hard bread crusts and slices thinly and cleanly, thanks to its aggressive high prongs.
Stainless special formula steel, ZWILLING specially fused materials: These knives are robust, corrosion-resistant and flexible at the same time.
Seamless transition between the handle and blade.
Continuous tang fully visible right through to the end of the handle.
Traditional three-rivet design with lasered ZWILLING logo on the central rivet.
Ergonomic handle – for comfortable working without premature fatigue.

ZWILLING TWIN® Grip special bagel knife with 11 cm blade. The knife is suitable for cutting soft bread with a hard shell and soft content such as a bun, croissant or baguette. The ergonomic plastic handle fits comfortably in your hand.The FRIODUR® blade is ice-hardened and extra resistant against corrosion. The bread knife is therefore a versatile and dependable kitchen tool. Its serrated cutting edge evenly slices thick-crusted or soft-white loaves as well as baguettes.The bolster also serves as a finger guard by reducing the risk of slipping, and forms a seamless connection between the knife's handle and sharp blade. This premium knife is specially forged from a single piece of metal, and an ergonomically designed handle made of durable plastic lets it sit securely in the hand. With the premium bread knife from ZWILLING, cutting fresh bread and rolls in the kitchen or at the table is made easy.

The Zwilling Gourmet Pastry knife is the perfect knife for any chef or baker looking to effortlessly slice cakes, bread or pastries. Thanks to the FRIODUR® ice-hardened blade, this pasty knife is extremely sharp, allowing you to easily cut through your chosen bake with ease and precision. The ergonomic handle give the user full control over every movement, reducing fatigue and increasing cutting efficiency. With a simple but sleek design, this is the perfect knife to add to any baker's collection, and will stand out in any knife block.

Perfect for slicing through cakes, bread and pastries.
FRIODUR® ice-hardened blade extreme sharpness and corrosion resistance.
Ergonomic handle in three-rivet plastic for fatigue-free and safe working.
Laser printed ZWILLING logo on the central rivet.
Single-piece, precision-stamped blade construction for maximum manoeuvrability.

The Mcusta Zanmai Classic Bread Knife is sharp enough to slice through tough crusts while still producing full, even slices. The scalloped edge makes cutting crusty bread and cake easily, allowing you to glide through without creating excessive crumbs and also works well to slice large fruit such as pineapple or watermelon. Zanmai Classic features a beautiful 33-layer Damascus design, encased with a high quality 'super steel' VG-10 core for ultimate sharpness and long lasting edge retention. 61 Rockwell blades display hardness, toughness, and flexibility. The 9-12° blade angle is finished in Zanmai's perfect Hamaguri V-Cut form, making it incredibly sharp and the ideal structure to cut food effortlessly.

The ZWILLING Diplôme knife series has been developed in collaboration with world-renowned cooking school Le Cordon Bleu. Designed and manufactured to exacting standards, ZWILLING Diplôme knives meet the needs of the demanding chef. The blade of Zwilling Diplome is made from a professional-grade special steel which also used for razor blades: FC61. FC stands for "fine carbide", meaning the carbides of this steel are uniformly distributed. This material structure allows for an extremely fine cut and produces a cutting edge with high initial sharpness and lasting edge retention. The cutting edge is Honbazuke-honed, giving exceptional sharpness from the tip to the heel of the knife. The edge is symmetrical, so the knife can be used whether you are left or right handed. The total cutting angle is 20 degrees for accurate and precise work. Engineered in Germany. Manufactured in Seki, Japan.