• Bread Sword 300mm by Fredrik Spåre
  • Bread Sword 300mm by Fredrik Spåre – detail view
  • Bread Sword 300mm by Fredrik Spåre – side profile
  • Bread Sword 300mm by Fredrik Spåre – handle detail
  • Bread Sword 300mm by Fredrik Spåre – blade close-up
  • Bread Sword 300mm by Fredrik Spåre – view 6
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Brotschwert 300 mm von Fredrik Spåre

Brotschwert 300 mm von Fredrik Spåre

By MCX

CHF 358.00
CHF 358.00
Sale Ausverkauft
Inkl. Steuern. Versand wird beim Checkout berechnet

Nicht vorrätig

Das MCX-Brotschwert wurde für handwerklich hergestelltes Brot entwickelt. Wir sprechen von großen Brotlaiben, von denen Ihr Standard-Brotmesser herausgefordert wird. Seien wir ehrlich, das ist heutzutage die Definition von gutem Brot. Wir haben uns für 270 mm und 300 mm als zwei Größen entschieden, die den Anforderungen dieser großen Brotlaibe gerecht werden und sich trotzdem auf einer heimischen Küchenbank wohlfühlen.

Das Klingenprofil mit seiner geschwungenen Kurve macht kurzen Prozess mit großen Brotlaiben und macht es einfach, schöne, gleichmäßige Scheiben zu schneiden. Die Zacken sind perfekt geformt, um ein Verhaken zu vermeiden und leicht durch das Brot zu reißen.

Mit dem klassischen geschmiedeten MCX-Finish und gepaart mit einem sehr subtilen und eleganten Griff aus ebonisierter Eiche, G10 und Messing sieht das Messer fantastisch aus und wird eine stilvolle Ergänzung für Ihre Küche oder Ihr Restaurant zu Hause sein.

Product Specification
  • Blade Type:
  • Edge Length: 300mm
  • Spine Heel: 4.85mm
  • Spine Mid: 2.65mm
  • Spine Tip (20mm before): 2mm
  • Blade Height: 37mm
  • Weight: 214g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Schmiedeeisen
  • Grind:
  • Handle Construction:
  • Handle Materials: Ebonized Oak, G10 Spacer, Hammered Brass Bolster
  • 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

2092

Swedish low-alloy carbon tool steel

Typical HRC
61–63
Corrosion class
Carbon
Production
Conventional
Origin
Sweden (SIS designation)

2092 is a Swedish low-alloy carbon tool steel catalogued under the SIS standards body. Mainstream metallurgical references for it are leaner than for the better-documented Western carbons, but the steel sits comfortably in the family of clean, moderately carbon-rich knife stocks favoured by the Swedish smithing community.

For the cook, 2092 behaves as a competent traditional carbon — patient at the stones, with a polite patina. Hardness in finished kitchen knives typically lands in the low sixties HRC, and sharpening rewards a careful hand without demanding specialised equipment.

Among the makers Modern Cooking carries, Fredrik Spåre works in 2092. The Swedish smithing tradition is the natural home for the steel.

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

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

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.

Vollständige Details anzeigen