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The Cuisine::pro Damashiro EMPEROR 8" bread knife is a kitchen essential designed for clean, controlled slicing. Its long, serrated blade excels on thick, crusty artisan loaves as well as softer breads, helping preserve the crumb and crust without crushing. The flexible profile supports a smooth sawing motion for neat, even slices and minimal crumbs. Choose the Damashiro Emperor Bread Knife 20 cm to achieve precise cuts and maintain bread texture with ease.
Serrated performance — 20 cm serrated blade cuts through thick, crusty loaves as easily as softer breads, delivering clean slices while protecting the airy crumb and crust texture from crushing or tearing.
Smooth, controlled cuts — Long, slightly flexible profile supports a smooth sawing motion, helping you glide from heel to tip with steady control and minimal crumbs while keeping slice thickness consistent.
Right tool for bread — Dedicated bread knife adds the right tool for everyday prep, handling a variety of breads without flattening them so your chef’s knife stays sharper for other kitchen tasks.
Easy maintenance — Care made simple: hand-wash with mild soap, dry immediately, and hone regularly; avoid dishwashers and hard surfaces to maintain edge quality and extend long-term performance.
Height: 1.378 in
Width: 3.937 in
Depth: 16.1417 in
Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
Elegant Design: Traditional Damascus-inspired blade with a hammered tsuchime finish
Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle and undergoes a premium Japanese leather sharpening process
Engineered for Performance: Ice-hardened and tempered to 53HRC on the Rockwell Hardness scale
Balanced Construction: Hidden tang construction
Handle Design: Elegant, dark walnut pakkawood handle finished with a stainless steel end cap.
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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