Tamahagane San Bread Knife 230mm SNH-1118H
Tamahagane San Bread Knife 230mm SNH-1118H is backordered and will ship as soon as it is back in stock.
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We match the item price, not shipping, of in-stock products from reputable specialist knife retailers. Clearance and pre-owned items excluded. Each request is checked by our team.
Availability
Delivery unavailable for this item. Available for in-store pickup only.
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St Peters, NSW —2 Bishop St, Unit 2, St Peters NSW 2044
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Crows Nest, NSW —107 West St, Shop 1, Crows Nest NSW 2065Pickup only
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Prahran, VIC —180 Commercial Road, Shop 1, Prahran VIC 3181Pickup only
Goes well with
Detailed Specifications
| Profile | Bread Knife / Bread knife |
| Weight | 180 g | 6.3 oz |
| Edge Length | 230 mm | 9 1/16″ |
| Heel Height | 31 mm | 1 7/32″ |
| Width @ Heel | 1.7 mm | 1/16″ |
| Width @ Mid | 1.7 mm | 1/16″ |
| Width @ 1cm from Tip | 1.5 mm | 1/16″ |
| Steel | VG5 | Stainless |
| Maker's hardening hardness | 59 HRC or more |
| Handle | Western Pakka Wood with Bolster |
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.
Knife details
Bread Knife
パン切り
Bread knife · Double bevel
A narrow knife with a saw-like or wavy edge that cuts bread without crushing it.
Read more-
Hardness
Low
How hard the steel is after heat treatment, measured in HRC. Harder steel can take a thinner, sharper edge but is more likely to chip. Maker's hardening hardness: 59 HRC or more
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Edge retention
Fair
How long the edge stays sharp before it needs sharpening. Our number comes from a lab test that counts how much card a blade cuts before it dulls. Based on a lab wear test of this steel or the closest tested one. It measures how long an edge lasts, not how sharp it gets.
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Toughness
Fair
How well the steel resists chipping and cracking from bones, hard boards or twisting.
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Rust resistance
High
How slowly the steel rusts or stains when left wet.
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Ease of sharpening
High
How quickly the steel comes back to sharp on a whetstone.
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Sharpness
Good
How fine an edge the steel can take and hold. Judged from the hard carbides inside it: smaller and fewer carbides allow a keener edge.
Our ratings, inferred from published lab tests and composition.
VG5
V金5
Stainless · Takefu Special Steel
Takefu stainless, 0.75% carbon, 14% chromium, hardening hardness 59 HRC or more. Vanadium gives finer carbides.
Read more
Western Pakka Wood with Bolster
Western with bolster
Pakka wood western grip with a bolster. Resin-laminated wood resists water; entry-level.
Frequently asked questions
Can you sharpen a serrated bread knife?
What is the difference between VG5 and VG10?
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