Forged Sebra bread Knife

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3 in stock

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Features

Bread knife

Made from Japanese steel
Hardness of 58 Rockwell
Blade length of 20.5 cm (8.1″)
Blade thickness is 2 mm
Grinding angle of 18 degrees
Weight 230 grams
Forged by hand
Packed in a luxury wooden box

Description

The Forged Sebra bread knife has a long and serrated blade, which is ideal for cutting hard bread or, for example, quiche. Also perfect for cutting larger vegetables or fruits such as melon, pumpkin or pineapple. The Forged Sebra knives are manufactured out of Japanese 440C Steel with a hardness level of 58 Rockwell. All Forged knives are forged by hand, have a blade thickness of 2 mm and an 18-degree cutting angle. In a luxury box. We provide a 10-year warranty.

The Sebra series is a striking appearance within the brand. This series pleasantly distinguishes itself by the type of dark wood chosen for manufacturing the handle. The dark wooden handle radiates warmth, call it chic. And it is precisely this radiance, together with the hammered blade and subtle red detail on the bolster of this series, that truly makes it something special. In other words, with Sebra Forged, you will have a robust and remarkably stylish knife series that may be seen in your kitchen.

Care and Maintenance

Cleaning

Here’s how to take the best care of your Forged knife:

Forged knives are not dishwasher safe. Clean the knife with warm water and a small amount of mild detergent. Dry it carefully immediately before storing it.
Clean and dry the knife immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may develop.
Clean the knife before using it for the first time. The knives may flake slightly during the first use, due to the protective layer on the steel. This is normal and will disappear after a few uses.

Maintenance

If you are not using a knife for a longer period of time, it is advisable to grease it lightly with e.g. ballistol or peanut oil. Preferably do not use olive oil, this becomes sticky and can smell.
A wooden handle can be rubbed with oil if it becomes dry. Use the same type that is used to maintain wooden serving and cutting boards, such as almond or grapeseed oil. Again, it is best not to use olive oil.

Use

- The knives are to be used only for cutting vegetables, meat, fish and bread.
- Do not use the knives for bones or frozen food.
- Preferably use a wooden or plastic cutting board to prevent the blade from being damaged and to ensure that the knife stays sharp longer.

Sharpening and maintenance

The knives can be maintained with the accompanying sharpening steel from Forged. It has been specially designed for this purpose and offers a high quality sharpening steel that is oval in shape and has a diamond coating.
Depending on the use of the knives we recommend that you have them sharpened e.g. 1 or 2 times a year by a professional sharpened by a professional knife sharpener.

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