Opinel Bread Knife With Beechwood Handle

Description

The Opinel bread knife will revolutionise your bread slicing. The knife's beautifully sharp blade glides through crusty sourdough, French baguettes and dense rye bread with equal ease. And with absolutely no squashing! 

More formally called Opinel No 116 Parrallele, after it's elegant straight handle,  the serrated stainless-steel blade is slightly curved for a more comfortable slicing motion. It’s made from a stainless steel called ‘X50CrMoV15’ that’s highly resistant to corrosion, so your Opinel bread knife will stay in top condition for years to come. And the elegant handle is made from durable French beech wood.

You'll be thrilled with your new slicing abilities when this bread knife arrives. This Opinel bread knife was also chosen as one of The Independent newpaper's top 10 bread knives "The Savoyarde knife-makers deliver great-quality kit for very decent prices [...]. Those with [..] a mid-range budget (or just stylish sensibilities) should think about Opinel’s bread knife".

Please note, this knife is hand wash only.

The Opinel family started as blacksmiths in Savoie, France in 1800. Although famous for their folding penknives, their expertise in blade making naturally led to a future in kitchen knives. Using the same high quality materials and over 200-years of know-how, you can now enjoy a touch of Opinel excellence every time you cook.

Delivery

Delivery Option Price
Hermes Economy ? £3.99
DHL Express ? £6.99 (or FREE for orders over £75)
DHL Signature Required ? £6.99 (or FREE for orders over £75)
For international and other delivery information please see our Delivery page

Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

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