麵包師傅刀

Dough used to stick to my fingers and the counter no matter what I tried, but this blade cuts through it cleanly and splits it into even portions without fuss. The straightforward construction is exactly what I needed for my weekly bread baking routine.

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.