This great bread knife has a sturdy stainless steel blade and a simple wooden handle making it positive to grip when slicing lovely crusty bread. As with all the Opinel they are well made: riveted handle with a long tang. The serrations work well and are very sharp; the wide blade makes for a straight cut; the curve is just right to get through that bottom crust. Expect a lifetime of use from these knives—good for real bread that has some body to it.
We are now supplying this knife to Redbeard Bakery who make sourdough bread in a wood-fired scotch oven. All organic ingredients, dare I say it—the best bread in Australia. Master baker John Reid reckons these knives are the one, and he’s tried all the top-end bread knives.
Opinel knives where first created in 1890 and three generations later are still a family owned business and made in the same area in France. The wooden handles are from local plantations.