The Tojiro ITK has slayed many a loaf of crusty bread over the last ~4 years. My wife regularly bakes some rustic loaves. But Mr. Fustenberg is particularly famous for heavily, uh, caramelizing the crusts on his breads :lol2: The truly hard portion of the crusts was about 1/4 inch thick. Definitely a job for cheap German pointy bread knives. Up until this point the Tojiro had never let us down. Since these loaves are now available at our local Whole Foods (i.e., Mecca for my wife), they will be in the house on a regular bases. My old Wusthof bread knife is only around 200 or 225 mm. Will have to pick up a longer pointy bread knife sooner rather then later.
