A serrated bread knife does something a smooth blade cannot: it saws its way through a hard crust without pressing the bread flat underneath. This one from Katai Forged has a 20.5cm blade, long enough to cut a large sourdough loaf in one motion. The steel is forged and runs through to the handle.
The serrations grip anything with a firm outside and a soft inside. Besides bread that also means a tomato, a melon or a cake. This knife comes in especially handy after baking bread on the kamado: the crust is hard then and the crumb still warm and fragile.
- 20.5cm blade with a serrated edge
- Forged steel with full tang
- Cuts crust without crushing the crumb
- Also for tomato, melon, citrus and pastries
- Part of the Katai Forged knife range
How to cut with a serrated bread knife
Use long, calm strokes and do not press. Let the serrations do the work, just like a saw. If you push hard, the bread still gets pressed in and the crumb tears anyway. For a neat slice, angle the knife slightly against the crust and start with a short entry cut.
Maintenance
Wash the knife by hand and dry it immediately. A serrated edge stays sharp far longer than a smooth one, because the points of the serrations barely touch the board. Sharpening only happens after years, and then per serration with a round sharpening rod.
The rest of the range is at knives, including the Katai Forged chef's knife 20.5cm as a main knife alongside it. For serving and chopping boards, see knives and chopping boards.
