• Bread Knife 280mm Damasteel DenseTwist, Eucalyptus Burl & Brass
  • Bread Knife 280mm Damasteel DenseTwist, Eucalyptus Burl & Brass – detail view
  • Bread Knife 280mm Damasteel DenseTwist, Eucalyptus Burl & Brass – side profile
  • Bread Knife 280mm Damasteel DenseTwist, Eucalyptus Burl & Brass – handle detail
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Brotmesser 280mm Damasteel DenseTwist, Eukalyptus Maser & Messing

Brotmesser 280mm Damasteel DenseTwist, Eukalyptus Maser & Messing

By Isasmedjan

No longer available

Jonas Johnsson

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Geschmiedet aus einem 25x30 Quadratstab Damasteel DenseTwist, einem hochleistungsfähigen rostfreien Damaststahl, entsteht ein einzigartiges, langgezogenes und verzerrtes Muster. Jonas Johnsson von Isa Smedjan hat dieses unglaublich schöne, einzigartige Brotmesser mit handgeschliffenem Wellenschliff geschmiedet. Die Klinge schneidet mühelos und mit Stil durch dickkrustiges handwerklich hergestelltes Brot.

Der Griff besteht aus einem Stück unglaublicher Eukalyptuswurzel, die Modern Cooking von Essences Creations geschenkt wurde. Ein atemberaubendes Stück Wurzelholz aus dem australischen Buschland mit satten Goldtönen und einer atemberaubenden Maserung. Jonas hat den Griff in der klassischen Rokkaku-Hanmaru-Form geformt und mit einem Messing-Kropf mit Hammerstruktur versehen.

Dies ist eine atemberaubende Kombination: Der unglaublich schöne Damasteel DenseTwist mit seiner geätzten und polierten Oberfläche, das einzigartige Profil mit der halben Tanto-Spitze und der atemberaubende, seltene und einzigartige Griff aus Eukalyptuswurzelholz harmonieren wunderbar und ergeben ein unglaubliches, einzigartiges Erbstück. Wir denken, dies wäre eine wunderbare Ergänzung für Ihr Zuhause oder ein wunderschönes und ikonisches Herzstück für einen Restaurant-Speisesaal.

Product Specification
  • Blade Type:
  • Edge Length: 280mm
  • Spine Heel: 4.49mm
  • Spine Mid: 2.53mm
  • Spine Tip (20mm before): 1.84mm
  • Blade Height: 43.51mm
  • Weight: 228g
  • Cutting Edge Steel:
  • Steel class: Stainless
  • HRC: 62
  • Blade Construction:
  • Blade Finish: Säuregeätzt (Zwangspatina)Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Eucalyptus Burl, Brass
  • Handedness: Beidhändig

Blade type

Bread Knife

A long serrated knife built to cut what a plain edge struggles with — crusty bread, soft loaves, and anything with a hard exterior over a yielding interior. The scalloped or pointed serrations grip and saw through a tough crust without crushing the crumb beneath, and the length lets a full loaf be cut in long, even strokes rather than repeated short ones.

Serrations are the whole point and the whole trade-off. They make the knife superb at its job and capable on tomatoes, melons, and cake, but they cannot be honed at home and are slow and awkward to resharpen, so a serrated edge is effectively run until it dulls and then professionally serviced or replaced. It is a dedicated tool, not a general slicer.

View full knife type guide →

Cutting edge steel

Damasteel

Brand / process — powder metallurgy stainless damascus

Typical HRC
60–63
Corrosion class
Stainless
Production
Pattern-welded
Origin
Sweden

Damasteel is not a single steel but the brand and process of a Swedish manufacturer producing pattern-welded stainless damascus from powder-metallurgy steels — most commonly RWL34 paired with PMC27 (a softer stainless contrast layer). The two powders are layered, hot isostatic pressed, and forge-welded into patterned billets with names like Odin's Eye, Vinland, Hakkapella and Thor.

In a kitchen knife built from Damasteel the metallurgy is governed by the harder layer (typically RWL34); the softer layer is cosmetic. Hardness in the low sixties is typical, and the cutting behaviour is for practical purposes that of a RWL34 blade — a refined, stainless powder edge with very good corrosion resistance and respectable edge retention.

You see Damasteel most often in high-end custom folders and in display-grade kitchen knives where pattern is part of the brief. Among the makers Modern Cooking carries, Fredrik Spåre, Martin Huber, Jonas Johnsson, and MCx work in Damasteel. It is the gold standard for visually expressive stainless damascus and a reliable indicator that the maker is comfortable working at the upper end of the steel-supply chain.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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