Sharpness Revolution 21 1013 - Bread knife from stainless steel 205 mm blade. Kanetsugu, Japan

Special knife for bread and pastry cakes.

* * * * * * * *

Especially good for housewifes, who prepare pastries at home, or specialists confectioners.

Thin and long blade easily cope with cutting air biscuits.

Also It"s useful for cutting bakery products in traditional sense.

Special sharpening, can significantly increase productivity.

The important moment is that it was not a saw in usual sense, but a truly innovative cutting edge, which perfectly passes the “paper test”.

Sharpening is done as usual.

The edge can be to rule ceramic or diamond sharpening rod.

Blade:

Japanese molybdenum rust-resistant steel.

Made in Japan, at the facilities of Seki Kanetsugu Co. Ltd with using manual processes and high-precision CNC machines.

Back, about 1.8 mm in thickening.

Bilateral symmetrical descents.

The dimples is on the right.

The tip is rounded, so knives are perfect for teaching children to handle sharp items.

Full-sized handle, made of durable plastic.

Ergonomic profile, normally lying in the female hand and a large male hand.

It should be borne in mind that washing in a dishwasher can damage the cutting edge.

For institutions of public catering and food lines, where heat treatment can be a prerequisite, as well as other industrial uses, the Tojiro-Pro, Tojiro-Color and Kanetsugu PRO-S series are intended.

A distinctive feature of these models, the handles of non-slip matte steel or high-tech polymer, without the slightest gaps and withstand sterilization.

Advice on handling, storage and care

Adhering to these simple rules, the owner will receive only positive emotions via using his set.

A good tool, with respect using, will last for decades, requiring only a few times a year for a planned recovery of sharpness.