Kitchen knife Opinel Intempora New Bread 216 — Opinel bread knife with serrated blade, wooden handle

Opinel Intempora New Bread 216 is a kitchen bread knife designed for slicing loaves, baguettes and crusty artisanal bread. The serrated blade cuts through hard crusts and soft crumb with minimal compression, producing even, clean slices. A wooden handle provides a secure, comfortable grip for both home cooks and professional kitchen staff, supporting controlled sawing motions during preparation and serving tasks.

Advantages

The serrated blade geometry preserves the structure of delicate breads and reduces tearing when cutting. The wooden handle offers natural tactile feedback and a stable grip, allowing safer operation during repeated use. The blade length and serration pattern are optimized for cutting both large loaves and smaller rolls, delivering consistent slicing performance. The simple design makes the knife easy to maintain and suitable for everyday kitchen use.

Suitable for

• Slicing crusty artisan and country loaves
• Cutting baguettes and sandwich bread
• Preparing bread for serving at home or in foodservice
• Slicing cakes and pastries with firm crusts

Key specifications

• Blade type: serrated edge for clean slicing of crusted and soft breads
• Handle material: wood for a comfortable, secure grip
• Intended use: kitchen bread slicing, serving and food preparation
• Design: straight serrated blade suitable for long sawing strokes

How to use

Hold the knife by the wooden handle with a firm but relaxed grip and position the loaf on a stable cutting surface. Use long, even sawing strokes from heel to tip to let the serrations do the cutting, avoiding excessive downward pressure that could compress the loaf. For very hard crusts, start with a light scoring motion to create a guide and then continue with steady slicing. Clean the blade after each use and dry the handle to preserve the wood.

Usage recommendations

To prolong blade life and maintain cutting performance, hand wash the knife with mild detergent, dry immediately, and avoid soaking the wooden handle. Periodically check the serrations and seek professional sharpening or repair if the blade performance deteriorates.