SHIUN 6801 — Japanese bread knife made of three-layer steel with a 210 mm blade. Kanetsugu, Japan

The Kanetsugu SHIUN 6801 is one of the best bread knives, with a sharp wave-cut edge that leaves minimal crumbs. Rather than ruining the good bread you just baked or bought, this noble baking deserves to be sliced ​​thin.

While bread can be sliced ​​quite neatly with a sharp chef's knife, sometimes a sharp, serrated blade is truly needed for cutting crisp ciabatta or a fresh French baguette.

The blade of the Kanetsugu SHIUN 6801 bread knife is expertly crafted from VG 10 (Takefu Special Steel), and its teeth are sharp enough to slice thousands of loaves. It's important to avoid cutting into the cutting board as much as possible to maintain the sharpness, or even learn to cut only the bread without touching the cutting board with the knife edge.

The handle of the Kanetsugu SHIUN 6801 bread knife is the same as that of the other full-size knives in this family, creating a refined and harmonious set.

The natural oak wood blank, grown in Japan, is given a traditional octagonal shape, then carefully sanded and coated with a light, protective lacquer.