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KAI Bread Knife
The German bread culture was awarded the status of "intangible cultural heritage of humanity" by UNESCO in 2014, as nowhere else in the world are bread varieties as unique and diverse as in our country. In the Asian region, however, bread does not have this importance. But that does not mean that Japanese knife manufacturers do not produce excellent bread knives. Like the KAI bread knives.
A bread knife in (almost) every series
In almost all series of KAI, bread knives can be found. Starting with the KAI Wasabi bread knife and Seki Magoroku Red Wood bread knife made from a special stainless steel. The KAI Seki Magoroku Vintage Bread Knife owes its sharpness to a 3-layer carbon steel. The Damascus steel series Shun Classic, Shun Premier Tim Mälzer Edition, Shun Kaji also offer bread knives. The KAI Kaji Bread Knife is one of the sharpest knives ever with a hardness of +/- 64 HRC. And the KAI Seki Magoroku Composite Bread Knife made of VG-Max steel is an absolute highlight in terms of appearance and cutting performance.
Only in the very traditionally designed Pro Sho series do you have to do without a bread knife. It's just not part of the standard assortment of a Japanese chef.
The Cut
Unlike European bread knives, the tines of the serrated edge on Asian knives are slightly rounded and not as pointed. This is due to the types of bread offered in Asia, which have softer crusts. However, because the blade is very fine and thin, KAI bread knives can also glide through hard crusts. European bread knives resemble fine saws, while Asian bread knives provide an elegant cut.
Usage
Cut forward and backward, do not press! This is what chefs learn in the first days of their training. What applies to chef's knives, fillet knives, and all other knives, of course, also applies to bread knives. Bread knives work best when the bread is sliced using forward and backward movements. Even with the sharpest bread knife, you will achieve little with pressing and short movements.
Sharpening Bread Knives
If you want to sharpen your KAI bread knife, please have the manufacturer do it. Only the manufacturer has sharpening tools with the exact serration. Most knife sharpeners alter the serrated edge, which has a negative effect on the blade. KAI offers a sharpening service and will bring your knives back into shape for a small fee.
Serrated or scalloped edge? You decide. If you prefer a scalloped edge, especially for softer breads, KAI bread knives are the perfect choice.
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