KRAMER by ZWILLING Meiji Bread Knife

The Meiji features a high-performance FC61 fine carbide steel core, which holds a sharper edge longer than standard stainless steel. Its 100-layer Damascus construction and ice-hardened blade provide a level of durability and precision rarely found in mass-produced bread knives.

Because of the unique serrated design and the hardness of the steel, this knife should be maintained with a honing rod designed for serrated edges. If the blade eventually loses its sharpness, it is best to send it to a professional sharpener experienced with Japanese-style Damascus steel.

Pakkawood is a composite material made of wood veneers and resin, making it significantly more water-resistant and durable than traditional wood. However, it should still be hand-washed and dried immediately to maintain the integrity of the handle and the blade.

While designed specifically for bread and bagels, the 10-inch serrated blade is excellent for slicing through foods with tough skins and soft interiors, such as large melons, pineapples, or thick-skinned citrus. It is not intended for heavy-duty tasks like cutting through bone or frozen foods.

To protect the etched ladder Damascus pattern and the sharpness of the serrated edge, avoid storing it in a crowded drawer. A wooden knife block, a magnetic wall strip, or an in-drawer knife organizer is recommended to prevent the blade from coming into contact with other metal utensils.