Skip to content
  • Home
    • About
    • About the Sharp Chef
    • Contact Us
    • Blacksmiths
    • Sakai Takayuki
    • Iseya
    • Shigeki Tanaka
    • Yoshimi Kato
    • Tojiro
    • Kunihira
    • Our Blacksmiths
    • Knife Types
    • Knife Types Explained
    • Knife Sets
    • Gyuto - Chef's Knife
    • Santoku
    • Petty Utility
    • Nakiri and Usuba
    • Slicer - Sujihiki and Yanagiba
    • Bunka
    • Paring
    • Choppers and Cleavers
    • Deba
    • Butchers
    • Boning
    • Steak
    • Bread
    • Carving
    • Left Handed
    • Entry Level Range
    • Steel Types
    • ALL STAINLESS STEEL KNIVES
    • VG-10 Stainless Steel
    • AUS-10 Stainless Steel
    • Molybdenum Stainless Steel
    • Swedish Stainless Steel
    • R2 Stainless Steel
    • Other Stainless Steel
    • ALL CARBON STEEL KNIVES
    • Blue Super Carbon Steel
    • Blue Steel No.2 Carbon
    • White Steel No.2 Carbon
    • Stones and Sharpening
    • Sharpening Services
    • Stones
    • Sharpening Rods
    • Accessories
    • Storage and Protection
    • Sheath (Saya)
    • Knife Rolls
    • Magnetic Knife Storage
  • SALE
    • Kitchenware
    • Chopsticks
    • Tweezers
    • Chopping Boards
    • Guides and Info
    • How to choose a knife
    • How to care for your knives
    • How to chose a sharpening stone
    • Shipping
    • Policies
    • Types of Steel
    • Blogs
    • What are all these different knives for?
    • How to care for your knives

The Sharp Chef - Japanese Knives and Stones
Log in Cart Cart
  • Home
  • About expand
    • About the Sharp Chef
    • Contact Us
  • Blacksmiths expand
    • Sakai Takayuki
    • Iseya
    • Shigeki Tanaka
    • Yoshimi Kato
    • Tojiro
    • Kunihira
    • Our Blacksmiths
  • Knife Types expand
    • Knife Types Explained
    • Knife Sets
    • Gyuto - Chef's Knife
    • Santoku
    • Petty Utility
    • Nakiri and Usuba
    • Slicer - Sujihiki and Yanagiba
    • Bunka
    • Paring
    • Choppers and Cleavers
    • Deba
    • Butchers
    • Boning
    • Steak
    • Bread
    • Carving
    • Left Handed
    • Entry Level Range
  • Steel Types expand
    • ALL STAINLESS STEEL KNIVES
    • VG-10 Stainless Steel
    • AUS-10 Stainless Steel
    • Molybdenum Stainless Steel
    • Swedish Stainless Steel
    • R2 Stainless Steel
    • Other Stainless Steel
    • ALL CARBON STEEL KNIVES
    • Blue Super Carbon Steel
    • Blue Steel No.2 Carbon
    • White Steel No.2 Carbon
  • Stones and Sharpening expand
    • Sharpening Services
    • Stones
    • Sharpening Rods
    • Accessories
  • Storage and Protection expand
    • Sheath (Saya)
    • Knife Rolls
    • Magnetic Knife Storage
  • SALE
  • Kitchenware expand
    • Chopsticks
    • Tweezers
    • Chopping Boards
  • Guides and Info expand
    • How to choose a knife
    • How to care for your knives
    • How to chose a sharpening stone
    • Shipping
    • Policies
    • Types of Steel
  • Blogs expand
    • What are all these different knives for?
    • How to care for your knives

Bread

A long serrated edge for cutting bread, simple as that.
1 product
Sakai Takayuki Stainless Bread Knife 250mm - The Sharp Chef - The Best Authentic Japanese Chefs Knives in the UK from Iseya, Shigekis Tanaka and Sakai Takayuki, sharpening rods, whetstones, stones, saya sheath, handmade traditional blacksmith bladesmith steel damascus vg10 quality sharp chef knife kitchen layer hammered mirrored western handle aus-10 molybdenum
Sakai Takayuki Stainless Bread Knife 250mm
Sakai Takayuki
Regular price £59.00
  • Search
  • Facebook
  • Twitter
  • Instagram
© 2019, The Sharp Chef - Japanese Knives and Stones Powered by Shopify