Classic Bread Knife 23cm

The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun Classic's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.

The Shun Classic Bread Knife is designed specifically to tackle bread. Its sharp, serrated blade cuts through the softest (and hardest) breads with ease and without crushing. The wide, “low frequency” serrations on the Shun Classic Bread Knife are not only razor-sharp, but they do a much better job slicing any type of bread than a straight-edged knife. The undulating serrations provide the power you need to gently saw through a crusty loaf without tearing the tender interior. And it works equally well on very soft breads and even pastries. Whether your bread is delicately tender or wonderfully crusty, just gently saw back and forth to cut off the perfect slice of bread with nary an unsightly rip or tear.

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: 23cm
• Handle: D-shaped ebony PakkaWood®
• Origin: Handcrafted in Japan
• All Shun Classic knife purchases come in a beautifully presented gift box.

Use & Care:

• Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
• Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
• Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
• Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
• Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
• Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.