The Terasu Aogami Bread Knife by Otsuka Hamono will change your perception of slicing bread. The curve of the blade extends the cutting edge, providing the extra length needed to slice cleanly through the bottom crust. This knife will excel slicing the toughest sourdough (have you experienced a homemade loaf yet??) and the most delicate pullman loaves–and can also be used for slicing vegetables.
We have run out of stock for this item.
Otsuka San is a 4th generation bladesmith. The waiting list for his knives is 1-2 years long, only accepting orders from a limited customer base of clientele he respects and knows will understand his work, namely a few restaurants in Tokyo, Paris, and Milan—and our pals at Terasu.
Aogami #1 blade steel has excellent edge retention, yet still shows exceptional hardness when made using skilled hand-forging and heat treatments. Keep them nice and dry when not in use to avoid rust, which can be cleaned off with a light abrasive or a brush with lemon. Blade steel (knife edge) will patina black over time.