Faca de pão

The ergonomic handle makes a real difference—my hand doesn't cramp even after working through a whole loaf of sourdough. And that German steel edge is still razor sharp after months of daily bagels and brioche.

The serrated edge glides through a crusty baguette without crushing the crumb, and the German steel still looks brand new after months of heavy use. I've sliced everything from dense bagels to soft brioche and it handles them all effortlessly.

The serrated blade glides through a fresh baguette without crushing a single crumb, and the ergonomic handle makes it easy to slice through even the crustiest loaves. I’ve used it on brioche and bagels too, and it handles all of them with zero effort.