The Traditional range is the wood-handled side of Dexter’s catalogue, and this is its bread knife: 10 inches of stain-free high carbon steel with a deeply scalloped edge, set into a shaped and riveted wooden handle rather than moulded plastic.
It cuts the same bread as any 10-inch scalloped blade — sourdough, rye, seeded loaves — but it is the knife people choose when it will sit out on a counter or a board. A wooden handle looks like a kitchen tool rather than a foodservice one.
Dexter-Russell has been making cutlery in Southbridge, Massachusetts since 1818, and its Traditional line carries the wood-handled patterns the company has made longest.
