Nomi Bread Knife Eggshell

NOMI Kitchen Bread knife 220 mm Eggshell

The bread knife with eggshell white handle from NOMI is inspired by the classic bistro knife and created to cut with precision without squeezing the bread. The long serrated edge easily slides through everything from sourdough bread with a hard crust to soft loaves, pastries and ripe tomatoes.

NOMI Kitchen was founded in Stockholm by food and design enthusiasts with the ambition to create kitchen utensils that are as beautiful to use as they are to have in front of you. Each knife combines thoughtful form, carefully selected materials and function to become a natural part of the kitchen.

The 220 mm long blade has a straight top, rounded tip and 28 serrated edges that give the knife its characteristic expression and efficient cutting ability. The VG10 steel core is hardened to 62 HRC for long-lasting sharpness and high wear resistance. The blade has a light sandblasted finish and is engraved with the NOMI Kitchen logo.

The handle is made of bio-based resin which is partly produced from vegetable residues. The black, yellow, white marbled finish makes each knife unique and gives it a vivid expression.

The handle is made in Italy, the blade is forged and assembled in China and each knife is finally assembled by hand in NOMI Kitchen's studio in Stockholm.

Product information

Blade length: 220 mm

Blade dimensions: 220 × 36 × 2.3 mm

Handle: 123 × 26 × 16 mm

Total length: 353 mm

Weight: 200 g

Core steel: VG10

Outer steel: 430 stainless steel

Hardness: 62 HRC (Rockwell)

Grinding angle: 15°

Handle in bio-based resin with rivets in stainless steel

Handle made in Italy

Blade forged and assembled in China

Final assembled by hand in Stockholm

Each handle has a unique marbled pattern and minor variations in color and pattern may occur.

Care advice

Always wash the knife by hand and dry it immediately after use.
Strong cleaning agents and prolonged contact with water can cause the steel to rust.

Use a wooden or plastic cutting board and avoid hard surfaces such as glass, marble or ceramics. Store the knife in a knife block, on a magnetic strip or with a blade guard. Serrated knives need to be sharpened less often than regular knives and should not be sharpened. When the time comes, professional sharpening is recommended to preserve the sharpness of the knife.