The Brute Forged bread knife does something a smooth blade can't: the serrations bite into a hard crust, so you saw instead of push. That keeps the shape of the loaf intact and keeps the crumb light. With a fresh sourdough loaf or a crisp ciabatta you notice the difference straight from the first slice.
The blade is long, so you get through a whole loaf in one motion without having to saw back and forth. Besides bread, you use the knife for anything with a firm outside and a soft inside: tomato, melon, cake and pastry. The finish is the same dark, matte style as the other Brute Forged knives.
- Serrated blade that saws through crust
- Long enough for a whole loaf in one pass
- Forged steel with the matte Brute Forged finish
- Also suitable for tomato, melon and cake
- Matches the other knives in the range
How to cut with the brute forged bread knife
Place the knife at a slight angle on the crust and pull towards you in long, calm strokes. Don't push: the serrations do the work and pressure only flattens the crumb. Only cut fresh bread once it has cooled, otherwise the crumb sticks to the blade. For a clean cut through cake, wipe the knife clean in between.
Care
Hand wash with warm water and dry immediately. Not dishwasher safe. Store the knife on a magnetic strip or in a knife block, so the serrations stay clear. A serrated knife rarely needs sharpening, and certainly not on an ordinary sharpener: the teeth need to be treated individually, so leave that to a professional.
Want to complete the range with a chef's knife or paring knife, take a look at the knives. For the cutting itself you'll find acacia wood boards at the serving boards and cutting boards, and the knives and cutting boards category has knife blocks and magnetic stands to store everything neatly.
