KETU bread knife

Hard bread crusts or very large fruit such as melons are best cut with a nice, large bread knife. The long blade and the serrated edge, which cuts more through the ingredients, are essential here. Despite its length, the knife remains thin enough to make precise cuts. It is particularly practical if such a bread knife also has non-stick properties so that the ingredients cannot stick to the blade.

And this is exactly where the Yaxell KETU bread knife comes into play! Made in Japan, the chef's knife is forged by hand and given a tsuchime finish. This treatment, also known as a hammer finish, provides the non-stick properties mentioned at the beginning and also looks really good. The Yaxell knives in the KETU Collection are all equipped with a 3-layer Damascus blade with a robust SG2 cutting core and each has a Rockwell hardness of 63 HRC. This means that the Japanese kitchen knives remain extremely sharp for a very long time and are therefore also suitable for professional use in the catering industry.

The lovingly designed handle is made of brown pakkawood, which is composed of black beech. In addition to the pure feel and ergonomics, a particular highlight here is the stylishly designed pin, which is strongly reminiscent of traditional Japanese coats of arms. The whole thing is rounded off by the engraved pommel at the end of the handle.