Ten inches of scalloped DEXSTEEL is the length that stops bread slicing from becoming a sawing contest — the blade crosses a wide boule without the angle changing halfway. The scallops are ground deep enough to take a genuinely hard crust.
Sourdough, rye, seeded loaves and anything with a thick baked crust are what this length is for. It also cuts layer cake and sponge cleanly, since the same long sawing stroke works without pressing down on something soft.
Dexter-Russell has been making cutlery in Southbridge, Massachusetts since 1818 and is the oldest American cutlery maker still in business.
