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a long batard
Both knives run a single solid piece of steel from the tip of the blade through to the butt of the handle
from butterflying a chicken thigh to slicing heirloom tomatoes without crushing the seeds out
balanced with the weight forward so the push stroke doesn't fight you
or anyone who wants more substance under the grip when they're working through dense vegetables or breaking apart a rack of ribs
8.3" Bread Knife - Yi Series (B27) new-arrivals a long batardThis is the knife for everything with a crust. The 8 inch serrated blade pulls through a hard baked sourdough, a crusty baguette, or a soft brioche bun without crushing the crumb underneath, and it handles ripe tomatoes and stone fruit when a straight edge would just slide off the skin. 67 Layer Damascus, Built to Stay Sharp The blade is forged from a 10Cr15CoMoV high carbon stainless core wrapped in 67 layers of Damascus steel, then vacuum heat
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