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Shop / shun bread knife

Shun Brand Kai PRO 9 Bread Knife with Gentle Serrations & Waterproof Grip

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$ 47.95   $33.56   save 30%
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Craft the ideal slices of bread, cakes, and pastries effortlessly with the Kai PRO 9-inch PRO Bread Knife, designed for precision. Unlike conventional blades, its serrations are not jagged teeth; instead, they feature wide, sharp tines that glide effortlessly through both soft and crusty loaves, minimizing tearing and crumbling. Engineered with Japanese AUS6M stainless steel, this knife boasts corrosion resistance, durability, effortless sharpening, and a reliable edge retention.

Constructed from premium materials, the knife's POM handle is securely riveted for a full-tang design, ensuring comfort during use. It provides exceptional balance and strength during cutting, making it suitable for commercial kitchens, as it is NSF certified. Kai PRO, hailing from Seki City, Japan's renowned center for sword and knife craftsmanship, has been delivering exceptional quality and innovation for over 111 years, under the esteemed Shun brand.

From their industrial-grade PRO series designed to elevate any kitchen's performance to the colorful and enjoyable Pure Komachi 2 collection, Kai products are designed to enrich everyday life. Trust Kai for unparalleled quality, cutting-edge technology, continuous innovation, and excellent value. Experience the difference with the Kai PRO 9-inch Bread Knife - where beauty, functionality, and ease of use converge in one versatile tool.

product information:

AttributeValue
blade_materialSteel
brandKai
colorBread - 9 Inch
handle_materialStainless Steel
blade_edgeSerrated
blade_length9 Inches
construction_typeForged
is_dishwasher_safeNo
item_length15 Inches
manufacturerKai
upc087171054872
global_trade_identification_number00087171054872
item_weight8 ounces
country_of_originJapan
item_model_numberHT7062
customer_reviews
ratings_count538
stars4.4
best_sellers_rank#55,486 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#119 in Bread Knives
date_first_availableFebruary 20, 2020

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