Nomi Bread Knife Tangerine

NOMI Kitchen Brödkniv 220 mm Tangerine

The NOMI bread knife is inspired by the classic bistro knife and created to cut with precision without crushing the bread. The long serrated edge glides easily 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 on hand. 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 effective cutting ability. The VG10 steel core is hardened to 62 HRC for long-lasting sharpness and high wear resistance. The blade has a lightly sandblasted finish and is engraved with the NOMI Kitchen logo.

The handle is made of bio-based resin, which is partly made from vegetable waste. The orange marbled finish makes each knife unique and gives it a vibrant 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: 200g

Core steel: VG10

Outer steel: 430 stainless steel

Hardness: 62 HRC (Rockwell)

Slipvinkel: 15°

Bio-based resin handle with stainless steel rivets

Handle made in Italy

Blade forged and assembled in China

Final assembly 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. Use a wooden or plastic cutting board and avoid hard surfaces such as glass, marble or ceramic. 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 honed. When the time comes, professional sharpening is recommended to maintain the sharpness of the knife.