Brava Bread Knife

We were able to attract up-and-coming knife designer Thomas Krug for this demanding development project in the rather conservative world of chef's knives. His design offers a firm focus on function, while also giving it a timeless shape. The traditional blade shape, made from Solingen chrome-vanadium-molybdenum stainless steel (X50CrMoV15), wonderfully harmonizes with the modern, ergonomically optimized lines of the grip scales. The grip scales are fabricated using CNC technology for extreme precision and ideal handling. The specially developed thumb ramp at the transition point to the blade is particularly noteworthy. This greatly simplifies the "forward grip" of the knife so popular among professional chefs to accurately guide their cuts. The refined sheen and fine-grained local olive-wood scales give these premium kitchen knives an attractive lightness, ensuring particularly pleasant haptics during use. The required strength is ensured by the full tang construction. True to old Solingen tradition, the blades have a tapered grind and are blue-plated. Shipped with certificate of authenticity.

Warning and safety information:
Cut injuries: The most common danger when using knives is the risk of cuts. Sharp blades can quickly penetrate skin and tissue.
Slipping of the knife: Improper or excessive pressure can cause the knife to slip, resulting in uncontrolled movements that can cause injuries.
Injuries due to falls: Knives should never be left unsecured or near table edges to prevent them from falling and injuring someone.
Blunt knives: Blunt knives pose a greater risk of injury as they require more force and can slip more easily. Knives should therefore be properly sharpened regularly.
Improper use: Using a knife for tasks for which it is not intended (e.g. as a lever tool) can not only damage the blade, but also lead to accidents.