Bread Knife 240 mm SOK Olive Sunshine Damascus

Product detailed description

Bread knife SOK Olive Sunshine Damascus

A serrated blade knife is best suited for foods that are hard on the outside and soft on the inside, without too much friction that causes crumbling, spilling or tearing. It is ideal for slicing fresh bread with a crispy crust, hard rolls or soft cakes. It can cut a large melon or pineapple perfectly.

Sun rays on the blade

The blade of the SOK Olive Sunshine Damascus series of knives is made of a core of VG10 Damascus steel with a hardness of 61+/-1 Rockwell, which is sandwiched between 66 layers of two stainless steels of different hardnesses, which ensure exceptional durability and toughness. On the blade you can see the individual layers that create a unique, unique and shimmering Damascene pattern SUNSHINE or rays of the sun. This pattern minimizes friction when cutting and prevents material from sticking to the blade.

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And that handle

The handle is made of beautiful olive wood. Olive wood is very attractive in colour and in high demand. The wood can be beautifully polished, it is strong and hard. That's why it's called "beauty that doesn't age". The handles are designed to fit perfectly in the hand and provide comfort. The blades are perfectly balanced and prevent hand fatigue. This ensures maximum control and accuracy.

Bread knife parameters:

We recommend purchasing a sheath or blade protector for the knife.

Set SOK Olive Sunshine Damascus

The materials and sharpness remain. Only their shape, size and total weight change.

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.