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The Bread knife's serrated blade is best adapted precisely for dealing with foods having a soft or juicy core, but a hard crust or skin, including pastry, citrus fruits, pineapple, watermelon, etc. Undulating and very sharp teeth delicately "saw" the crust or skin, without crushing or crumbling the tender core.
A long but thin single-layer blade has proven itself ideal for processing products of any size. It is perfectly balanced with an oval handle and is separated from it by a hygienic metal bolster.
The Bread knife's serrated blade is best adapted precisely for dealing with foods having a soft or juicy core, but a hard crust or skin, including pastry, citrus fruits, pineapple, watermelon, etc. Undulating and very sharp teeth delicately "saw" the crust or skin, without crushing or crumbling the tender core.
A long but thin single-layer blade has proven itself ideal for processing products of any size. It is perfectly balanced with an oval handle and is separated from it by a hygienic metal bolster.
