Boker Saga owes its high strength to the full-tang design, which extends over the full length of the knife (in the same manner as on many hunting knives) from the blade tip to the pommel. The optimized cutting performance is not only guaranteed by the full flat grind of the blade with stonewash finish, but also by selecting 440C as the blade steel, which far surpasses the edge-holding and corrosion-resistance of conventional chef’s knife steels. This surface finish is achieved in a specialized grinding process and is characterized by outstanding gliding properties through the cutting material, thus enhancing the already superior cutting performance. In addition, the micro-structure of the stonewash finish is extremely scratch-resistant, since these are typically visually absorbed by the texture. A special note is achieved by the large hollow rivets, the unmistakable mark of Jesper Voxnæs. The Bread Knife is characterized by the special serration, as well as the very long blade. In addition to bread, other hard foods can also be cut very well. In contrast to the classic Kitchen Knife these are not crushed when cutting with the Bread Knife.

• Softly swung grip made of grenadilla wood
• Every bend in the line nestles itself into place on the hand
• 440C steel blade
• Swallow-tail-shaped flare pommel
• Full-tang design
• Stonewash finish
• Full flat grind blade
• Corrosion-resistant
• Scratch-resistant
• Large hollow rivets