What is Bread Knife- INOX Molybdenum Steel?
The feature of the Bread Knife "INOX Series" is that it uses molybdenum steel, which is very rust-resistant. Since the hatsuke (first processing) is done as a single edge, the way it cuts into food ingredients is different. The sharpness is also more durable.
Both edges are sharpened as single-edge blades
The final sharpening is also one of the manufacturing stages. Western kitchen knives usually have a hatsuke ratio of about 6:4, but our company grinds to a single-edge-like ratio of about 8:2. Since the cutting edge has a thin finish, the shinogi (ridge) of the cutting edge is wider. This angle is based on the feedback we have received from chefs over several decades.
Rust-resistant Molybdenum Steel
Rust resistance ★★★★
Ease of sharpening ★★☆☆
Molybdenum steel, which is the most widely used material for western kitchen knives. It is rust-resistant and sharp.
It uses a hygienic resin handle
It is made so that it can be held for a long time without causing fatigue. Moreover, because the handle is made of resin, it is hygienic and doesn't easily get dirty.
* Please do not put in the dishwasher.
Blade: molybdenum steel
Molybdenum steel is characteristically rust resistant.
Handle: plywood handle
Easy to grip, it causes less fatigue when cooking for a long time.