Baker's blade

The blade’s simple design does exactly what it’s meant to—clean cuts through proofed dough without dragging or sticking. I’ve used it for baguettes and dinner rolls, and the edge still feels sharp after several weeks of baking.

Cutting through a sticky brioche dough was way less of a fight than I expected—the blade glides cleanly and the simple design feels sturdy. It’s become my go-to for dividing batches, plain and uncomplicated.

The handle sits comfortably in my palm while I'm scoring brioche dough, and the blade cuts through sticky batters without dragging. Exactly what I needed for my weekend bread routine, and it's held up well after a month of heavy use.