Tojiro Zen Bread Knife 240mm Japanese Handle F-1559
Tojiro Zen Bread Knife 240mm Japanese Handle F-1559 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 | 159 g | 5.6 oz |
| Edge Length | 240 mm | 9 29/64″ |
| Heel Height | 40 mm | 1 37/64″ |
| Width @ Heel | 2.6 mm | 7/64″ |
| Width @ Mid | 2.3 mm | 3/32″ |
| Width @ 1cm from Tip | 1.3 mm | 3/64″ |
| Steel | MV (Molybdenum Vanadium) | Stainless |
| Typical hardness | 54 to 60 HRC |
| Handle | Western Pakka Wood no 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. Typical hardness: 54 to 60 HRC
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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.
MV (Molybdenum Vanadium)
モリブデンバナジウム鋼
Stainless
We list MV steel knives from Masamoto Sohonten, Tojiro, KAI and Sakai Takayuki.
Read more
Western Pakka Wood no Bolster
Western without bolster
Pakka wood western grip, no bolster. Light and affordable; resin-infused wood is stable.
Frequently asked questions
Can you sharpen a serrated bread knife?
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