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Japanese Damascus Bread Knife

Japanese Bread Knife Umi

New

$139.90
$139.90 $139.90
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● The Japanese bread knife that slices without crushing

This Damascus bread knife is designed to slice crusty breads, pastries, and brioche cleanly without damaging the crumb. The serrated blade glides effortlessly, even through thick crusts.

● 67-layer Damascus steel for a clean cut

The 67-layer forged Damascus steel delivers a sharp, durable blade. The wavy patterns showcase Japanese craftsmanship and ensure everyday performance.

● Versatile beyond bread

Use it to slice tomatoes, citrus, or delicate cakes too. The precise serration grips without slipping and cuts cleanly without crushing.

● A unique resin and wood handle

The handle combines translucent blue resin and natural wood for a comfortable grip and standout design. Each piece is one of a kind.

Specifications
Material: 67-layer Damascus steel
Blade type: Serrated
Blade length: 8.1 in
Hardness: 60-62 HRC
Handle: Blue epoxy resin and stabilized burl wood
Blade thickness: 0.1 in
Care: Hand wash only, dry immediately

● FAQ – Frequently Asked Questions

What exactly is 67-layer Damascus steel?

It's steel forged by layering 67 sheets of metal, folded and hammered using traditional Japanese methods. This creates that unique wavy pattern on the surface and, more importantly, a super-strong blade that's razor-sharp and holds its edge way longer than regular steel. Each knife has its own pattern, like a fingerprint.

Can the knife slice more than just bread?

Absolutely. The serrated blade excels on anything with a crust or skin: tomatoes, citrus, melons, flaky pastries, even a big salami. That said, skip it for boning or fine slicing – that's not what it's made for.

Will the blade lose its sharpness quickly?

Nope. Damascus steel is known for holding its edge for a long time, way beyond a standard serrated knife. With normal use (bread, pastries, tomatoes), you're looking at several years before you'll need sharpening. And even then, a quick trip to a professional sharpener does the trick.

How do I care for my Umi knife day-to-day?

Hand wash with soapy water, dry immediately with a clean towel. Never put it in the dishwasher – that'll damage the handle and dull the Damascus. Also avoid soaking it, especially after cutting acidic foods. A quick wipe and you're done.

Is the resin and wood handle durable over time?

Yes. The resin stabilizes the wood and makes it resistant to moisture, cracking, and warping. The whole thing is riveted with stainless steel to hold tight, even after years of daily use. That said, like any wood, avoid hard impacts and prolonged soaking.

Is the knife heavy or hard to handle?

Nope, it's well-balanced between the blade and handle, so it practically handles itself. You'll feel the weight (around 7 oz), but that's exactly what gives you stability and keeps your wrist from getting tired when you're slicing a big loaf. Even after several minutes, you'll stay comfortable.

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