An 18-inch bread knife made by KONSTANZ with VG-10 2.2mm thickness is called a "bread knife."

The Konstanz Knife Range by Carl Schmidt Sohn has the cutting-edge trio of kitchen knives you need to prep delicious ingredients for gourmet meals.

KONSTAND Kitchen Knives are made of 67 layers of the best Japanese Steel. Wooden handles are ice-hardened and make sure you get a clean cut. All of the blades are made of high-quality material called VG 10 HRC 60 +/- 2. They have ergonomically shaped real wood that is smooth and slightly round for a comfortable grip.

For example, it can cut, slice, or chop meat, fish, or vegetables as well as separate large cuts. The Konstanz knife will be very useful in the kitchen.

Features:

• collection of Konstanz
• Forged from high-quality Japanese stainless steel for long-term strength.
• With fine taper-grounded edges for cutting that's better than ever.
• Full bolsters and stainless steel end caps help the knife stay balanced.
• Hand-sharpening and hand-washing is a good idea.

Dimension:

• 20cm Bread Knife: (L) 33 x (W) 2.5 x (H) 2cm

Material:

• Japanese Steel
• Handle Material: Real Wood

Details:

• Warranty: 1 Year
• Colour: Silver
• Package Content: 1 x 20cm Bread Knife

Use & Care:

• Choosing the Right Knife for the Job
  Using the right knife for each kitchen task is important—a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.
• Simple Knife Cleaning
  Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wet—they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sink—allowing a knife to lay out unattended may also result in an accidental cut.
• Keeping a Sharp Edge
  Many people might be surprised to know that a razor sharp knife is safer than a dull knife—dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.