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Carbon 9 Inch Bread Knife

CS699-09

The Carbon 9" Bread Knife has a subtle offset to keep your hands off the cutting board and in control. The edge has a low frequency reverse scalloped serration that is ideal for piercing tough crusty bread or pineapple skin. Razor sharp curved teeth gently slice through delicate meat without tearing.   

$199.95

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ABOUT THE CARBON 9" BREAD KNIFE


The Carbon 9" Bread Knife has a subtle offset to keep your hands off the cutting board and in control. The edge has a low frequency reverse scalloped serration that is ideal for piercing tough crusty bread or pineapple skin. Razor sharp curved teeth gently slice through delicate meat without tearing.   

ABOUT THE CARBON KNIFE COLLECTION


Our high carbon steel blades surpass stainless alloys in hardness and durability, maintaining their edge for extended periods and offering easy restoration. Messermeister introduces a performance-driven design for optimized cutting ability.


Featuring an extra-wide double bevel with a 15º edge, our intricate blade grind creates a ‘crowned’ spine and a reinforced tip, delivering razor-like performance without sacrificing strength. The ceramic stonewash finish enhances stain resistance and provides a unique look.


With a high handle position, a ramped bolster, and integrated control surfaces, our knives ensure maximum comfort and guide your hand to the perfect grip.


Crafted from tough Spanish hardwood shavings stabilized with natural resins, the handles combine durability with a warm feel.

Handcrafted in Maniago, Italy
Performance Design
Bohler K110 High Carbon Steel with a Ceramic Stonewash Finish
Resin-stabilized Wood Handles
15 Degree Cutting Edge
The Knife for Life Warranty

Handcrafted in Maniago, Italy

Rockwell: 61.3-61.7
Edge: Approximately 15 degrees, double bevel
Blade Thickness: 2.5mm Spine
Blade Length: 9.25"
Handle Length: 4.75"
Overall Length: 14"
Weight: 6.4 oz. (182g)

WHY we ♥ LOVE KNIVES THAT RUST


Carbon knives are sharp, but not fragile. Carbon steel is much tougher than stainless steel. It holds a fine edge up to twice as long and can be easily restored. 

Serious cooks rely on Carbon steel for blades that always perform at their best. To keep them looking great, follow these simple rules:

RULE 1

Hand wash and thoroughly dry them. 
Avoid using dishwashers.

RULE 2

Clean immediately, especially after cutting salty or acidic foods like tomatoes and citrus.

RULE 3

Regularly apply a light coat of mineral oil or cooking oil using a paper towel.

Over time, carbon steel forms a protective patina that is usually charcoal- colored. However, if exposed to oxygen and moisture, it can develop damaging red rust. To remove red rust, use products like Flitz or Barkeeper’s Friend, which have abrasives and a neutralizing agent. Alternatively, lightly scrub with a nylon brush and baking soda.

To protect your knife, apply a light coat of mineral oil to disperse moisture and allow the protective patina to develop. Avoid contact with corrosive agents like bleach, citric acid, vinegar, or salt, as they can cause corrosion, especially when the knife is new.

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