Before I start reviewing this beautiful and superb breadknife, I want to say thank you to Hokuto. The service and help I have received from Hokuto is incomparable to any kind of service I have had before. If you are in doubt of which knife or natural stone to buy, I would anytime recommend you contacting Hokuto, you will not get better help anywhere else.
Back to the Daitoku bread knife, which is quite different to other bread knifes. First of all, the knife is made of carbon steel and comes with a rough but beautiful kasumi finish – two things people usually doesn’t associate with a bread knife. The serrated blade is, unlike usual bread knifes, ground and sharpened like a regular chefs knife. It looks like the serrating has been applied after the initial sharpening, where after the knife was finished on a natural stone. You don’t need special tools to sharpen the knife when it gets dull, as it can easily be sharpened on a stone, just like a regular knife.
The handle is made of hand carved walnut, and is smooth, but has a rustic finish to it. I personally really like this finish, but I know that a lot of knife nerds wants their handles to be oiled and shiny.
The Daitoku is a wonderful cutter, and cuts ryebread, that we eat a whole lot of in Denmark, like butter!
Once again a great thanks to Hokuto for the exceptional service, and for sourcing knives that we wouldn’t usually be able to find outside Japan.
