Eva Solo – Bread knife Nordic kitchen

The Nordic kitchen knives have been developed and designed according to Japanese knife-making traditions. The blade is made of Japanese Damascus steel (AUS 10) and comprises 67 layers. In addition, the blade edge has a Japanese angle of 13-15ƒ‚‚ on each side. In combination, these features ensure maximum sharpness without compromising on flexibility. The narrow spine makes it easy to cut through foods, although it should not be used on frozen foods or bones. The handle is shaped according to the handƒ‚‚s anatomy. The bolster is designed so that you can rest your thumb on it, allowing you to apply optimum pressure and for greater precision. The spine of the blade is rounded. The knives are extremely durable with a hardness of 60 HRC. The bread knifeƒ‚‚s long, sharp blade ensures that it only takes a few light strokes to cut beautiful slices of even freshly baked bread. As one of the most frequently used knives in the kitchen, it is particularly important that the knife is extremely sharp and hard-wearing. Thanks to the shape of the handle, the knife always sits firmly and safely in your hand.