10-1/4" Wavy Edge Fibrox Handle Bread & Cake Knife 5.2932.26 - Pkg Qty 10

10-1/4 wavy edge fibrox handle bread & cake knife bread knife the scalloped cutting edge of this knife lends itself to the cutting of breads and some vegetables. It can be used anywhere in fact where a tough skin or crust covers a soft substance. This knife should always be serrated or scalloped on the edge. Stamped knife a stamped knife is cut into a shape from a cold rolled piece of steel and then ground tempered and sharpened. It requires many less steps than forging and results in a lighter narrower blade. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A stamped knife can usually be identified by the absence of a bolster. Made of quality steel x50cr mo composition with rockwell hardness of 55-56 hrc for high edge retention. All blades are conically ground on the full length of the blade as well as ground crosswise. This results in a wider break point with less risk of blade fracturing and less resistance for ease of cutting. This provides along with the expert manufacturing processes the exact conditions for a lifetime of sharp edge and performance.

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