Stalgast 235 mm Bread Knife with High-Hardness Steel Blade

A bread knife slices through crusts and soft interiors without crushing or tearing. The long, serrated blade engages the bread at multiple points, distributing pressure so each tooth cuts a thin layer. This method preserves the loaf's structure and leaves a smooth face, whether the bread is fresh and springy or has hardened overnight.

To use the knife, place the heel of the blade against the crust and draw it forward in a single, steady motion. The serrations do the work; downward force is minimal. The blade's length allows a full cut in one pass, reducing drag and preventing the knife from binding in the loaf.

The blade is made of steel hardened to 54-56 HRC, a range that balances sharpness retention and resistance to chipping. The black finish reduces glare under kitchen lighting and helps mask minor surface marks from regular use.

The 235 mm blade length suits standard loaves and larger artisan breads. In practice, this dimension means the knife can handle a full baguette or a sourdough boule without requiring a second cut or repositioning.

Cleaning follows from the materials: wash the blade by hand in warm water with a mild detergent, dry immediately to prevent water spots, and store it in a knife block or on a magnetic strip to protect the edge.