Couteau à pain 20 cm | Série Frost Fire | Certifié NSF | Dalstrong ©

The layered steel construction really holds its edge—I’ve been using it daily for two weeks on crusty sourdough and it still cuts through like new. The cobalt addition seems to make a noticeable difference in toughness.

That 16-18° edge made slicing through a crusty sourdough feel effortless, and the blade's 7-layer steel held up perfectly. It’s got a solid, balanced weight that makes controlled cuts easy. Exactly what I needed for my weekend baking habit.

I was pleasantly surprised by how effortlessly it sliced through a crusty sourdough loaf without tearing the crumb—the 16-18° edge really makes a difference. Even after several uses, it still feels razor-sharp.

The cobalt in the steel gives this knife a nice heft, and that edge out of the box slices through a crusty loaf like it’s soft butter. Clean cuts every time with no squished bread.

I've been using this knife for a few weeks now, and the 16-18° edge really does glide through baguettes without crushing them. The cobalt in the steel seems to keep it sharper longer than my old serrated knife.

First slice through a crusty sourdough, and the scalloped edge grabbed immediately without crushing the crumb. The handle feels nicely balanced in my hand, not too heavy. It's a noticeable step up from my old serrated knife.

Cut through a crusty sourdough loaf like butter on the very first try—the diamond-honed edge is noticeably sharper than my old knife. The 8-inch blade makes clean, even slices without crushing the soft crumb. Couldn't ask for better performance in a bread knife.

The 7-layer steel holds its edge remarkably well—I've sliced through crusty sourdough for weeks without needing to sharpen. The cobalt in the blade seems to make a real difference in durability.

This 8-inch serrated blade glides through crusty sourdough like it's nothing, and the 16-18° edge is noticeably sharper than my old knife. The handle feels secure even with wet hands, which is a huge plus for me.

I was skeptical about the cobalt addition in the steel, but after slicing through a baguette without any tearing, I'm completely sold. The 16-18° edge made quick work of a tough tomato skin.