Hard on the outside, soft in the middle — the combination that defeats a straight edge. A serrated blade bites into crust without crushing what's underneath, so slices come off clean instead of squashed flat.
The cutting edge sits at a slight angle, which keeps your knuckles clear of the board and makes long sawing strokes more comfortable. It handles more than bread: eggplant skin, ripe tomatoes, a whole watermelon.
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Serrated edge for crusty loaves with soft interiors
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Angled cutting edge for knuckle clearance and longer strokes
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Three colorways — Caviar Black, Shiso Green, Enoki White
Care: Hand wash and dry immediately. Serrated edges rarely need sharpening, but when they do, send them to a professional.