Tojiro Zen Black Bread Knife

The bread knife, as its name suggests, is specialized for slicing through bread without crushing it. Developed in Germany and the United States in the late 19th century, its serrated edge can saw through the crust without exerting pressure on the bread, giving a clean, non-destructive cut. The serrated edge also makes it useful for other foods with hard exteriors and soft cores, as well as anything fibrous.

The blade is made using the centuries-old san mai (“three-layer”) construction technique, in which a hardened steel core is forge welded to a jacket of softer, more flexible steel for strength. Nakiyo San Mai blades are forged with a core of VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60, it accommodates a long-lasting, razor-sharp edge. The core is clad in 13 chrome stainless steel, which strengthens the blade and guards against corrosion.

Zen Black blades are additionally treated with a black oxide conversion finish, which anodizes a microscopic layer of metal on the surface to chemically stable magnetite (Fe₃O₄). Often used on medical implements, this treatment improves the steel’s resistance to saltwater and is popular on boats or in coastal areas.

The handle is crafted from lightweight chestnut wood, which provides a secure grip without upsetting the knife’s balance. The wood is fire-blackened, enhancing its durability and water resistance, and secured with a ferrule (collar) of polypropylene resin. Its D-shaped shinogi profile maximizes comfort and ease of control.

Wash your knife by hand with warm water, soap, and a soft sponge or dish towel. Avoid prolonged exposure to heat or moisture. Remember—there's no such thing as a dishwasher-safe knife!

To prevent edge chips, avoid impacts with hard surfaces. Don't chop bones, shells, or frozen food, and cut only on a wood or bamboo cutting board. Don't leave your knife where the edge might come in contact with something hard, such as in a sink or a drawer with other knives.

Store your knife so that the edge is protected from abrasion and impact. We recommend a magnetic stand, but you can also use a knife block with horizontal slots. If you must keep it in a drawer, use an edge protector. See our storage options here.

Serrated knives stay sharp longer than most other types and are usually not feasible to sharpen at home, but with practice, it can be done with a round file, a small diamond sharpening rod, or the edge of a coarse whetstone.

Alternatively, you can have your knives sharpened professionally. Seattle Cutlery offers a state-of-the-art, mail-in sharpening service for our own customers, but other services may be available to you locally.

All Nakiyo, Tojiro, Sabatier, and SeaCut products sold by Seattle Cutlery are covered by our lifetime warranty against defects in materials and workmanship. If you follow our care and maintenance advice and your knife ever fails during honest use, we will gladly repair or replace it. Our warranty does not cover regular wear and tear or damage due to misuse, but we may still be able to help in some cases.