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 lies in the detail. The blade is not punched, but precisely laser-cut from 3 mm steel. This blank is then ground into shape from front to back, i.e. blade and tang - the part on which the handle scales are mounted - without the clear line being disturbed by a step in the grinding of the blade. The finished ground blades are hardened and achieve a hardness of 58 HRC. This makes them somewhat harder and more edge-holding than ordinary knives, without being too hard and brittle and therefore prone to breakage. Finally, the blades are finished with a silky matt surface. This is a two-stage process in which the steel is first blasted with ceramic and then with corundum (aluminum oxide Al2O3). This not only improves the appearance, but also reduces the adhesion of cutting material to the blade and makes cleaning easier. The BK22 handle is made from untreated beech wood from sustainable forestry. The wooden molded parts follow the contours of the other VEARK knives. 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 at the end of the handle. The BK22 was created in collaboration with one of Copenhagen's best-known sourdough bakers, Jesper Gøtz. With his experience and his profession, he provided three important details that improve its function: the rounded tip of the blade, which does not get caught when moving forward and tears up the sliced product, the forward shaping of the handle as a support for the index finger and the blade, which is not flat but has a slight curve. This makes it easier to cut, especially in the last part of the bread crust. Cannot be cleaned in the dishwasher due to the wooden handle. We recommend wiping the handle with a damp cloth if necessary and drying it immediately and rubbing it regularly with cooking oil.