Milk Street Tri-Edge Bread Knife

The typical bread knife tears its way through loaves and mashes tomatoes to pulp. So we spent months re-engineering the bread knife from the ground up, testing competitors’ knives to learn what we wanted and discarding what we didn’t. The result, the *Milk Street Tri-Edge Bread Knife*, perfectly handles it all, slicing easily through any style of bread, delicate pastries, overstuffed sandwiches and tough tomatoes. It's also the perfect knife for difficult tasks, like chopping nuts and chocolate, handling dried fruit, and cutting up large blocks of butter. [/description-break] Specifications [/title] Net Weight: 162 grams Dimensions: Blade length: 9.5 inches Spine thickness: 1.5 millimeters Materials: 1.4116 German steel, polymer handle [/accordion] Care and Use [/title] Use: The sharp, saw-like teeth of the Tri-Edge Bread Knife can mar softer-textured like rubber, hinoki or cypress. We recommend using the knife with a.
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The typical bread knife tears its way through loaves and mashes tomatoes to pulp. So we spent months re-engineering the bread knife from the ground up, testing competitors’ knives to learn what we wanted and discarding what we didn’t. The result, the *Milk Street Tri-Edge Bread Knife*, perfectly handles it all, slicing easily through any style of bread, delicate pastries, overstuffed sandwiches and tough tomatoes. It's also the perfect knife for difficult tasks, like chopping nuts and chocolate, handling dried fruit, and cutting up large blocks of butter. [/description-break] Specifications [/title] Net Weight: 162 grams Dimensions: Blade length: 9.5 inches Spine thickness: 1.5 millimeters Materials: 1.4116 German steel, polymer handle [/accordion] Care and Use [/title] Use: The sharp, saw-like teeth of the Tri-Edge Bread Knife can mar softer-textured like rubber, hinoki or cypress. We recommend using the knife with a harder wood surface. Care: Hand-wash and dry thoroughly after use. Do not put in dishwasher.If you need to sharpen the Tri-Edge Knife, we recommend using a fine diamond sharpening rod. Simply slide the rod in the scallops between the teeth to bring the edge back.[/accordions-break]

Limited-Time Offer: 30% Off New Tri-Edge Bread Knife - Christopher Kimball's Milk Street

Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand.

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Milk Street Tri-Edge Bread Knife

Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand.

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