Masahiro Sankei Brown Bread Knife 21 cm

The Masahiro Sankei bread knife is a knife with a 21 cm serrated blade, designed for slicing bread. Thanks to its special design, it easily handles hard crust and soft interior, ensuring aesthetic and even slices while minimizing crumbs. The knife will also work well for slicing other products, such as chocolate, tomatoes, or citrus fruits. The knife blade is made of high-quality MBS-26 steel, which is an alloy of carbon, chromium, and molybdenum, manganese, and vanadium. Thanks to a unique, three-stage heat treatment process, it achieves a hardness of 58-59 HRC, which ensures long-lasting sharpness and an aggressive cutting edge. Additionally, the MBS-26 stainless steel does not react with acidic products, which prevents changes in color or smell, and keeping it in perfect condition is simple — just wash it in lukewarm water. The ergonomic shape of the pakkawood handle gives the knife a unique look. The perfectly polished handle, with two rivets that are imperceptible to the touch, ensures comfortable use, even during long hours of work. The Sankei series was designed with cooking amateurs in mind, but it will also work well in demanding professional kitchen conditions. The set includes six basic knives: a chef’s knife, santoku, paring knife, a smaller utility knife (15 cm), as well as a bread knife and a slicing knife. A distinguishing feature of this series is its compact size, excellent balance, and low weight. Like all Masahiro products, Sankei knives are characterized by precise workmanship and attention to detail, which ensures unrivaled quality.

Steel Type:	MBS-26
HRC:	58-59
Handle Material:	pakkawood
Sharpening Method:	serrated
Dimensions:
Total length (A):	334 mm
Blade length (B):	214 mm
Width (C):	28 mm
Thickness (D):	1.8 mm
Weight:	100 g

Useful Information:

• All Masahiro knives are extremely sharp, so we recommend using them with due caution.
• Masahiro knives should not be used for slicing frozen products (except for the series intended for this purpose).
• Do not use the knives for non-food purposes.
• For cutting, use wooden or plastic cutting boards.
• Do not wash knives in dishwashers, which destroy the cutting edge.
• Wash the knife in warm water with dish soap.
• After washing, wipe the knife dry.