Stalgast 230 mm Bread Knife with High-Hardness Steel Blade

A bread knife cuts through crusts and soft interiors without crushing or tearing. The long, serrated blade engages the bread one tooth at a time, creating a sawing motion that parts the loaf cleanly. Each serration acts as a tiny cutting edge, so the knife does not need to be forced; instead, it glides through the bread with minimal downward pressure, preserving the crumb structure and keeping slices even and intact.

To use the knife, place the heel of the blade at the starting point and draw it gently towards you in a smooth, continuous motion. The serrations do the work; no rocking or pressing is required. Once the slice is complete, lift the knife and repeat. The 230 mm length allows the blade to span most standard loaves in a single pass, reducing the need for multiple cuts and keeping the slices uniform.

The blade is made from steel hardened to 54-56 HRC, a measure that ensures the serrations stay sharp and resist wear over repeated use. The black finish reduces glare under kitchen lighting and helps protect the steel from surface corrosion. The handle is shaped to fit the grip, allowing the operator to maintain control during long slicing sessions.

The 230 mm blade length suits most commercial loaves, from baguettes to sourdough boules. The high hardness rating means the knife holds its edge through frequent service, reducing the need for frequent honing or replacement. The compact size allows it to be stored in a knife block or on a magnetic strip, keeping it accessible during service.

Cleaning is straightforward: wash the blade by hand in warm water with mild detergent, then dry immediately to prevent water spots or corrosion. Avoid soaking or placing the knife in a dishwasher, as prolonged exposure to moisture can dull the serrations and degrade the steel over time.