Pearwood Breakfast Knife-Heaven In Earth-Bristle by Melissa Simmonds

Pearwood Breakfast Knife

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Breakfast Knife or table knife has been manufactured with its distinctly shaped blade without alteration for over 140 years. The broad blade, highly fine glazed by hand with great care, makes it just as suitable for spreading butter an cutting bread or meats too. Famously being able to cut bread without leaving a ball of crumbs in the middle. 

But like all good knives, never put this in the dishwasher and a few other points; do not use on hard surfaces, do not lever, turning movements or rocking, to ensure the fine blade is kept in fantastic shape. With sharpening, you only need 2-3 passes on a stone, not the usual 10 or more on a cheaper knife. 

The knives have effortless cutting ability of Japanese knives, but our German Knives have all the features we love in a blade: an ergonomic, well-balanced  handles complements a Japanese-inspired blade without the thick bolster and wide profile that make a Western knife feel unwieldy. 

The blades are ground with a specialized oscillating jig that creates a convex surface, the most durable grind, and finished with a microbevel to improve the high-carbon steel’s already impressive edge longevity. These methods have been developed over generations by Windmühlenmesser in Solingen, which is immediately apparent by the masterful fit and finish. 

Ice beechwood is a type of spalting.  Fungus develops when the beechwood log topples over and due to the humidity the fungus will occur.  It corrodes cellulose and only "lignin" is left, which shows as a brown black veins throughout the wood.  Well dried, the growth of the fungus stops and due to this process, unique patterns within the pending wood to produces beautiful knife handles. 

Glassine insert with information and care instructions included.

Still being made by hand since 1872.