Seseragi Bread Knife 220 mm (8.7")
Best To Use
This bread knife is suitable for cutting all types of bread, from home-made bread with a hard crust to soft buns from the city bakery.
The blade is divided into three different parts. Straight blade at the tip is great for diving into the edge of bread, wide serrations in the middle are excellent for cutting through hard crust, and fine serrations near the handle are perfect for gently tackling fluffy white bread and pastry. The structure of the serrated blade allows slicing through softer loaves and baguettes without deforming their shape. The blade has a slightly curved belly that adds a smooth and soft touch to cutting.
It is also suitable for slicing a roast or any large piece of meat, as well as cakes, sushi rolls, tomatoes etc.
The handle is rather small which makes storage easy, but is still designed for comfortable handling. It is made of pakka wood with two rivets.
The name Seseragi means a “shallow stream”. The knife comes with gift packaging in beige colour.
Seseragi Bread Knife is made in Seki, the cradle of ancient forging skills in Japan with more than 800 years of tradition in manufacturing katanas and other Samurai weaponry.
A knife that will last you a lifetime!
|Blade shape:||Serrated knife|
|Steel type:||Molybdenum Vanadium|
|Hardness (HRC scale):||59-60
|Overall length:||331mm (13.0")|
|Blade length:||220mm (8.7")|
|Spine thickness:||1.6mm (0.1")|
|Weight:||115g (4.1 oz)|
|Handle length:||108mm (4.3")|
|Handle type / wood:||
Japanese / Pakka
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.