8" Olive Wood Bread Knife

SKU: dumas-413385 cp1
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  • Details
  • Defined with sharp serrated points, 32 Dumas Idéal Provençao Bread Knife cuts effortlessly through hard, crusty bread. Beyond slicing up baguettes or loafs, it can also be used to chop soft-skinned fruits and vegetables. The made in France 8-inch blade is also perfect for slicing soft cakes or pies. To enhance its elegant and sharp nitrogen strengthened stainless steel, the bread knife comes with olive wood handles and stainless-steel crossing rivets to ensure maximum comfort and control. 


    • Fully Forged Stainless Steel
    • Olive Wood
    • Designed and Made in France


    • Handle Length: 3.9"
    • Handle Length with Bolster: 4.7"
    • Blade Size: 8"
    • Total Length: 12.7"
    • Weight: 5.3oz


    1. What does fully forged mean?

    When a knife is fully forged it means the knife is created from a single piece of solid steel. This provides many benefits to the strength, precision, comfort, durability, and balance of the knife.

    2. Where are 32 Dumas knives manufactured?

    All 32 Dumas knives are designed and manufactured in our own factory located in Thiers, France, the cutlery capital of the world. Our knives only leave Thiers after meticulous testing and quality control.

    3. Is this knife dishwasher safe?

    No, these knives are handwash only and should not be submerged in water for extensive periods of time. Dry immediately after water exposure

    4. How often should I sharpen my knife?

    Sharpen the blade every week. Use a horning steel, wet stone, or knife sharpener with a cutting angle of 25°.

    5. How do I store my knives?

    Store knives in a block, magnetic bar, or sheath to avoid causing blade damage.

    USE & CARE:

    Hand-wash only, do not expose to hot temperatures. Wood handles should not be submerged in water for extensive periods of time. Dry blade and handle immediately after water exposure. Do not use on hard ingredients such as bones, frozen food, or hard surfaces to avoid damaging the cutting edge. Knives should be sharpened at least every week using a honing steel, a wet stone or any other knife sharpener respecting the cutting angle of 25°. Knives should be stored in a block, magnetic bar or sheath to avoid causing blade damage.



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