Designed in Denmark, manufactured in Solingen. The BK22 (Bread-Knife 22cm) from VEARK impresses with its simplicity - but as is so often the case, the special feature is in the detail. The blade is not stamped, but cut precisely by laser from 3mm steel. This blank is then ground to shape from front to back, i.e. blade and tang - that is the part where the handle scales are mounted - without the clear line being disturbed by a step in the grind of the blade. The finished ground blades are hardened and reach a hardness of 58 HRC. This makes them slightly harder and more cutting than ordinary knives, without being too hard and brittle and therefore prone to breakage. Finally, the blades are finished with a silky matte surface. A two-step process in which the steel is first blasted with ceramic and then with corundum (aluminum oxide Al2O3). This not only enhances the look, but also reduces the adhesion of cuttings to the blade and makes cleaning easier. The handle of BK22 is made of untreated beech wood from sustainable forestry. In the process, the wooden moldings take up the contours of the other knives from VEARK. The surface of the handle scales is polished so that the wood is pleasantly silky to the touch. The knife is held together in the classic way by a rivet in the end of the handle. This is made of high-quality and very durable PET plastic, the material of professional cutting boards.

The BK22 was created in collaboration with one of Copenhagen's best-known sourdough bakers Jesper Gøtz. With his experience and profession, he provides three important function-enhancing details: the rounded tip of the blade, which does not catch and tear the cut material when moving forward, the forward shaping of the handle as a support for the index finger, and the blade, which is not shaped flat but describes a slight curve. This favors an easier cut, especially in the last part of the bread crust.

Due to the wooden handle, not to be cleaned in the dishwasher. We recommend wiping the handle with a damp cloth when necessary and drying it immediately and rubbing it regularly with cooking oil.