Elias Ahlström
Breadknife 28 cm
€381,95
/
Tax included.
Shipping calculated at checkout.
Pickup available at Kylvägen 8
Usually ready in 5+ days
Bread knife, as the name suggests, is primarily used for bread. This bread knife has a blade length of approximately +- 280 mm and a total length of approximately +- 420 mm with the handle. All these knives are handmade by us in our workshop, and variations in size and color may occur. We strive to make them as similar as possible, but each knife is unique! Weight: Approximately 160-170 grams. Height at the heel: approximately 45 mm.
The knife features a laminated blade, made of the Swedish classic steel Uddeholm 2140, also known as ARNE, and pure nickel. ARNE is a very fine steel that retains its sharpness well and becomes very sharp. It is extremely easy to sharpen and achieves a very fine edge even with lower grit sizes. The hardness of the core steel is approximately 61-62 HRC. The knife has a slight convex grind that aids significantly in food release and is pleasant and thin behind the edge, allowing the knife to cut effortlessly. The edges are shaped on a belt grinder and have a fine hand finish before etching. ARNE is a high carbon steel and is not stainless, so be sure to dry the blade thoroughly after use.
You can choose from three different handle materials: ancient bog oak, Swedish elm root, and locally harvested curly birch.
Manufacturer: Markus Turesson
If you have any questions about the knife or would like more pictures, please feel free to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.