{"product_id":"kai-shun-classic-bread-knife-23cm","title":"Kai Shun Classic Bread Knife 23cm","description":"\u003cp\u003eKai Shun Classic Bread Knife 23cm\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eFeatures:\u003c\/p\u003e\n\n\u003cp\u003e32-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.\n\u003cbr\u003eBidirectional 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.\n\u003cbr\u003e60 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.\n\u003cbr\u003eAsymmetric 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.\n\u003cbr\u003e23cm 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.\u003c\/p\u003e\n\n\u003cp\u003eSpecifications:\u003c\/p\u003e\n\n\u003cp\u003eBlade length: 23cm\n\u003cbr\u003eHandle length: 12.5cm\n\u003cbr\u003eBlade material: VG Max steel (60 to 61 HRC) enveloped in 32 layers of Damascus steel\n\u003cbr\u003eHandle material: Asymmetric pakkawood (D-shape, right-hand)\n\u003cbr\u003eEdge type: Serrated with bidirectional serration\n\u003cbr\u003eCountry of manufacture: Japan\n\u003cbr\u003eMPN: KAI-DM-0705\n\u003cbr\u003eEAN: 4901601556643\n\u003cbr\u003eGuarantee: 10 years against manufacturing defects\u003c\/p\u003e\n\n\u003cp\u003eCare instructions:\u003c\/p\u003e\n\n\u003cp\u003eAfter 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.\n\u003cbr\u003eDishwasher: Never place in the dishwasher. The heat, moisture, and detergents will damage both the blade and the pakkawood handle over time.\n\u003cbr\u003eHandle 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.\n\u003cbr\u003eStorage: 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.\n\u003cbr\u003eSharpening: 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.\u003c\/p\u003e\n\n\u003cp\u003eQuestions and answers:\u003c\/p\u003e\n\n\u003cp\u003eIs this knife right-handed only?\n\u003cbr\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eDoes a bread knife like this ever need sharpening?\n\u003cbr\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eCan this be used for things other than bread?\n\u003cbr\u003eYes. 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.\u003c\/p\u003e","brand":"Taylor's Eye Witness","offers":[{"title":"Default Title","offer_id":57012718338426,"sku":"012924","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/1875\/7690\/files\/kai-shun-classic-bread-knife-01_1fe23af4-7900-4aa8-b734-22ea578b1466.webp?v=1782481534","url":"https:\/\/aolcookshop.co.uk\/products\/kai-shun-classic-bread-knife-23cm","provider":"Art of Living Cookshop","version":"1.0","type":"link"}