Chef Morimoto designs knives that celebrate his signature cooking style - a blend of the best Japanese and Western techniques. MIYABI Red Morimoto Edition merges the sharpness of authentic, Japanese blades with the comfort and easy care of Western knives. Made from high-carbon, German stainless steel, these FRIODUR blades are exceptionally corrosion-resistant. The time saved on knife maintenance means more time to spend on cooking.
Durable, ergonomic, and sharp, savvy home cooks that are new to Japanese knives will appreciate MIYABI Red's ease of use. Handcrafted in Seki, Japan.
Serrated knives are able to cut soft bread without crushing it. The Bread knife had sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual small cutting edges which were perpendicular to the blade and thus cut without the excessive normal pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth that would dig into the bread like a wood saw. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread.
Bread knives are usually between 15 cm and 25 cm (6 and 10 inches).