Several months ago I wrote about a chopping knife that I received from New West KnifeWorks. That knife is sitll one of my favorites in the kitchen for its versatility and great quality. So I was very pleased to receive a second knife from them. This time it was their newly realeased Fusionwood Super Bread Knife.
If you read my last review you know that I fell in love with the brand. Their knives have a beautiful design, great grip and control and, overall, are of the greatest quality. I could sit here and write about all the things that I like about these knives, especially this new bread knife, but I’ll let you read the official press release. Look at it, isn’t it pretty?
New West KnifeWorks introduces the ‘Super Bread Knife.’
A bread knife that finishes the job without finishing the knuckles.
Remember the last time you cut a loaf of bread with a bread knife? Did you awkwardly rotate the loaf of bread? Are your knuckles still chaffed from the task? Perhaps the bread won and simply was not sliced all the way to the bottom? New West KnifeWorks introduces a new bread knife to the cutlery world. Not just a new style but a whole new concept. Introducing the Super Bread Knife, the newest addition to the Fusionwood line. The Superbread Knife comes in six beautiful color patterns, protected by an embossed leather sheath.
After thinking about bread knife cutting problems for a number of years and testing many different concept models, founder Corey Milligan came up with a solution: the Super Bread knife. The design of the knife is based on the effective shape of a chef knife. The handle, as with other offset bread knives, is above the serrated blade so you don’t hit your knuckles when you cut to the bottom. However, because it is shaped more like a Chef knife, the Super Bread knife allows for a much more powerful, agile cut whether you’re cutting bread or carving meats. The feedback from pros is that it is an ace of a bread knife and fantastic for all challenging cutting jobs.
To slice effectively, a knife needs a serrated blade. However, serrated blades can be impossible to sharpen. New West KnifeWorks set about to solve this design problem as well. The Super Bread Knife features a unique ‘wave’ serration that allows it to be sharpened using a diamond or ceramic steel. This allows the knife to maintain the advantage of serration and still be kept razor sharp. The wave serration slices bread and meats with ease.
Often, the flat side of a knife blade will collect bits of food or else the friction of the flat of the blade can actually tear or distort the shape of whatever is being cut. The Japanese ‘Santoku,’ with the dimple grind or granton edge, has become immensely popular due to its solution to this problem.’ The dimples help to create separation from the food and make slicing smoother. The Super Bread Knife incorporates this popular feature from the Santoku.
New West KnifeWorks is based in Jackson, Wyom. and was founded in 1997 by Corey Milligan. From its inception, the goal has been not only to produce the finest quality knives in the world, but also to design these tools to be works of art that inspire excellence in food preparation and beautify the kitchen. Through years of working in commercial kitchens and constant discussions and experimentation with professional chefs, Milligan strives to make knives that are at the cutting edge of function. All of the New West KnifeWorks knives are made in Seki Japan. The fine craftsmen of Seki bring a 700 year legacy of making samurai swords to the forge. Therefore, every innovation is always backed by the experience and wisdom of the highest tradition.
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