PALLARES SOLSONA Stainless Steel 10"/25cm Bread Knife

Name: PALLARES SOLSONA Stainless Steel 10"/25cm Bread Knife
Brand: Pallares Solsona
SKU: PS-993152225
Price: 68.00 USD
Availability: InStock

$68.00

Pallares is the last surviving workshop in an area one-time famous (since the 1600s) for its knife making workshops. The third-generation run company was founded by two brothers in Solsona, Spain in 1917. Pallares strives to use traditional, high-quality materials and have always been known for well tempered steel.

Their knives are completely hand-ground and hand-assembled and have wonderful cutting feel and good edge retention. Please note, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife. This is par for the course on these knives and is part of how they sell them for a very reasonable price.

Pallarès 10in/25cm serrated bread knife with a stainless steel blade with a riveted boxwood handle.

Founded in 1917 in Solsona, Catalonia (Spain), Pallarès is the last remaining knife workshop from a region once renowned for its cutlery-making tradition, which dates back to the 1600s. The company was established by two brothers and is now operated by the third generation of the family.

Pallarès is known for using traditional, high-quality materials and expertly tempered steel. All of their knives are fully hand-ground and assembled, offering a refined cutting feel and reliable edge retention. Please note that small cosmetic scratches or minor imperfections in the handles are common and do not affect performance. These characteristics reflect the traditional methods used in production and help keep the knives at a very reasonable price point.

Blade Type: Stainless Steel
Handle: Boxwood

Total Length: 15.25in
Handle Length: 5.25in
Handle to Tip Length: 10in
Edge Length: 9.5in
Blade Height: 1.25in
Thickness: 0.095in
Weight: 4.2oz

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.