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CIA Hyde Park 9 inch Serrated Bread Knife

CIA Hyde Park 9 inch Serrated Bread Knife


Item ID: CIA-24001
$87.00
$69.95

The Culinary Institute of America Masters Collection 9 inch serrated bread knife can help you slice crusty breads without tearing or mashing them. This bread knife from the Hyde Park collection is extremely durable because it is forged from one piece of high carbon, stainless German steel. It also has a solid piece of steel from the tip through the handle to further add to the bread knife's strength and durability.

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You'll enjoy a comfortable and very secure grip because of the unique handle design of this CIA serrated bread knife.

  • Master Chefs from the Culinary Institute of America designed it so they and you can chop for extended periods of time.
  • The knife positions your hand more forward than most knives to enable you to more comfortably chop, slice, dice with ease.
  • Hygienic poly resin handle is reinforced with fiberglass and triple-riveted for extra durability
  • A curved, German stainless steel blade resists corrosion and holds an extremely sharp, easily maintained edge
  • Your purchase benefits the Culinary Institute of America Scholarship Fund

  • Blade measures 9 inches long
  • Total knife measures 13 8/10 inches long
  • High carbon, stainless steel, made in Germany
  • Full tang, one-piece forged construction
  • Handle is made from fiberglass-reinforced polyoxymethylene (POM)
  • Hygienic poly resin handle is reinforced with fiberglass and triple-riveted for extra durability
  • A curved, German stainless steel blade resists corrosion and holds an extremely sharp, easily maintained edge
  • Lifetime warranty from the Culinary Institute of America with normal use and proper care
  • Made in Taiwan

UPC: 073287240018

Brand: CIA
  • MetroKitchen.com recommends washing your knives by hand; then immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your CIA knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.