Brieto® Salami and Baguette Knife

Flexible Blade of 6M steel (hardness approx. 58 HRC) with serrated edge and hand guard. Handle of hammered, satin-brushed stainless steel. The seamless construction ensures the highest level of hygiene. Stainless.

Professional cooks swear by these knives.
When it comes to professional culinary knives, the all-steel Japanese Brieto knives are in a class of their own. Their seamless construction makes them extremely hygienic and therefore the ideal easy-care knives for high gastronomy and culinary art as well as canteens. The ergonomically designed handles can be held comfortably and securely even when wet because of their brushed, hammered surface. Brieto Knives are astonishingly light and therefore reduce wrist and hand fatigue when undertaking repetitive cutting. The knife's steel handle instantly takes on body temperature and feels like the natural extension of your hand. It goes without saying that these professional knives feature an excellent sharpness and a long edge life.The blade is made from stainless, antibacterial Hitachi Mono Steel*. The cryogenic hardening process applied to these knives makes the steel exceptionally fine-grained, resulting in an extremely sharp and durable blade.

Don't put up with inferior kitchen knives!
Make cooking a lot easier with a knife, you will never want to part with!

*AUS 6 M (C= 14%, Mo = 0.2%, V = 0.2%), ca. 58 Rockwell, handle of stainless steel NA-304 (Cr = 16%, Ni = 7%, Cu = 2%), antibacterial.

Blade length 160 mm, Overall length 280 mm, Blade thickness 1.9 mm, 70 g.