If you use your serrated “bread knife” to slice
much more than bread, check out the
Nogent line of knives, where the other knife
styles are microserrated. Photo courtesy
Some people use their serrated knives, often called “bread knives,” for slicing bread.
Other people have discovered that, beyond bread, a serrated blade cuts tomatoes, meat and other foods better than the chef’s knife, utility knife or other choice from the cutlery set.
We’re one of those “other people.” We used our bread knife for much more than bread.
And then we discovered Nogent, a French cutlery manufacturer founded in 1923.
The bread knife (photo at left) has a familiar serrated edge; but all of the other knives are micro-serrated.
Almost invisible to the naked eye, these precision edges comprise 100 micro-serrations per inch and are terrific for anything—chopping, dicing, mincing and slicing. We can slice a tomato thinner with our Nogent chef’s knife than with any other knife we own.
We only have one Nogent knife—a gift received at a trade show. But we use it almost exclusively, ignoring the fine cutlery we own for many times the price.
The knives never have to be sharpened! We’ve been using our knife for three or more years, and it’s as sharp as ever.
The blades are handcrafted of molybdenum, a compound that is used in high-strength carbide steel and carbon stainless steel.
The handles are molded polymer of an design. The polymer feels good in the hand, as does the ergonomic grip.