• Bread Knife - Sword 350mm Carbon
  • Bread Knife - Sword 350mm Carbon – detail view
  • Bread Knife - Sword 350mm Carbon – side profile
  • Bread Knife - Sword 350mm Carbon – handle detail
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Brotmesser „Schwert“ 350 mm Carbon

Brotmesser „Schwert“ 350 mm Carbon

By Fredrik Spåre

No longer available

Fredrik Spåre

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Eine Klingenlänge von 350 mm mag nach einer ganzen Menge Messer klingen, aber wenn Sie Ihr Sauerteigbrot genauso lieben wie wir, ist dies das Brotmesser, nach dem Sie gesucht haben. Fredrik Spåre gehört zu einer kleinen Gruppe von Kunstschmieden, die Brotmesser herstellen, da die Herstellung der Wellenschliffe nicht nur eine Herausforderung darstellt, sondern auch sehr zeitaufwändig ist.

Fredriks Brotmesser schneiden hervorragend und mühelos durch dicke, knusprige Brote. Der übergroße achteckige Griff liegt angenehm in der Hand und verleiht dem Messer eine ausgewogene Balance.

Die Klinge aus schwedischem 2092-Stahl, ähnlich dem 52100, ist robust und die gezackte Schneide rasiermesserscharf. Die gebogene Klinge verleiht dem Messer eine angenehme Schneidwirkung.

Mit einem klassischen Griff aus Maserbirke und Messing von Fredrik Spåre versehen, wird dies sicherlich ein Erbstück sein, an dem sich kommende Generationen erfreuen werden.

Product Specification
  • Blade Type:
  • Edge Length: 350mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 62
  • Blade Construction:
  • Blade Finish: Kurouchi
  • Grind:
  • Handle Construction:
  • Handle Materials: Masur Birch, 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

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

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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