Kai Shun Classic Bread Knife 23cm
The Kai Shun Classic 23cm Bread Knife is built for the task that trips up most general-purpose knives: cutting through a hard crust without compressing or tearing the crumb beneath. The serrated edge does the work without needing excessive downward pressure, and the direction of the serration changes at the midpoint of the blade, which makes it particularly effective at the base of a loaf where leverage is limited. The blade itself is 32-layer Damascus steel wrapped around a VG Max core, hardened to 60 to 61 on the Rockwell scale, and the asymmetric pakkawood handle is shaped to fit the right hand comfortably with the wrist slightly raised from the cutting surface. This is a knife that will still be in use in a decade with very little maintenance required.
Features:
32-layer Damascus steel blade: A VG Max steel core is wrapped in 32 layers of Damascus steel, creating a blade that is exceptionally hard, rust-resistant and visually distinctive, with each knife carrying a unique layered pattern.
Bidirectional serration: The direction of the serration changes at the midpoint of the blade, allowing for effective cutting from both the tip and the heel, which is particularly useful at the bottom of a loaf where most bread knives struggle.
60 to 61 Rockwell hardness: The VG Max core is hardened to 60 to 61 HRC, giving the blade a keen edge that holds its sharpness significantly longer than most Western bread knife blades.
Asymmetric pakkawood handle: The D-shaped pakkawood handle is designed to fit the right hand, with a slight bow that keeps the wrist elevated from the cutting surface for comfort during extended use.
23cm blade with 12.5cm handle: The 23cm blade length is well suited to most standard loaves and larger items like baguettes or cakes, and the overall balance between blade and handle keeps control easy throughout the cut.
Specifications:
Blade length: 23cm
Handle length: 12.5cm
Blade material: VG Max steel (60 to 61 HRC) enveloped in 32 layers of Damascus steel
Handle material: Asymmetric pakkawood (D-shape, right-hand)
Edge type: Serrated with bidirectional serration
Country of manufacture: Japan
MPN: KAI-DM-0705
EAN: 4901601556643
Guarantee: 10 years against manufacturing defects
Care instructions:
After each use: Wash by hand under running water with a mild detergent and dry thoroughly with a soft cloth immediately. Do not leave the knife sitting in water or soaking in the sink.
Dishwasher: Never place in the dishwasher. The heat, moisture, and detergents will damage both the blade and the pakkawood handle over time.
Handle care: Oil the pakkawood handle occasionally with a small amount of neutral vegetable oil to keep it in good condition and prevent the wood from drying out.
Storage: Store on a magnetic knife rack or in a knife block to protect the edge. Do not store loose in a drawer where the serrated edge can contact other utensils.
Sharpening: Serrated bread knives rarely need sharpening in normal home use. If sharpening is needed, it requires a ceramic rod (crock-stick) to work on the individual serrated segments. This is not a standard home task and is best left to a professional.
Questions and answers:
Is this knife right-handed only?
The asymmetric D-shaped handle is designed for the right hand specifically, with a bow shape that positions the wrist at a comfortable angle during use. Left-handed cooks should be aware of this before buying, as the handle shape will not feel as natural in the left hand.
Does a bread knife like this ever need sharpening?
In normal home use, serrated bread knives rarely need sharpening. The serrated edge retains its cutting ability for much longer than a straight edge on the same material. If sharpening does become necessary, it requires a ceramic rod (crock-stick) to work on each serrated segment individually, which is a specialist task best left to a professional knife sharpener.
Can this be used for things other than bread?
Yes. The serrated edge is well suited to anything with a hard exterior and soft interior: tomatoes, cakes with delicate crumb structures, citrus fruits, and similar items. It is not a replacement for a general chef's knife but is more versatile in this category than most people expect.