A classic amongst the range of knives that belong in every kitchen: this knife is suitable not only for bread but also for use on hard-skinned vegetables and fruit, as well as for roasts, especially those with crackling. The concave (inwardly curved), serrated edge of the knife works like the teeth of a saw, but is much finer, so no pressure is required to cut any sort of bread and even a hard crust will allow a clean cut.
The handle has a resilient synthetic handle, riveted
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