Scandinavian design
RAW OAK TYR
Bread knife · 255 mm
- 61 HRC
- 150 g
- 100-day returns
Arrives sharp. Jacob checks the blade and edge of every knife before it ships. Designed by Danish chef Jacob Bech and Creative Director Shanru Lin.
Is TYR right for you?TYR
in short.
Use it for
- Rye bread and sourdough with a hard crust
- Soft bread and sandwich loaves without squashing them
- Large loaves that need long slicing strokes
- Layer cakes and tomatoes with gentle sawing strokes
Not for
- Frozen bread. Let it thaw first
- Bones and frozen food
- Chopping vegetables and herbs
- Glass or stone boards
Is TYR the
right knife for you?
Tyr put his hand in the wolf’s mouth without hesitating. Answer two questions and we will show you the knife that fits what you cut.
1 of 2 · What will the knife cut most?
2 of 2 · Do you often cut frozen bread?
TYR is made for the bread you bake and buy.
- The strong teeth grip a hard crust and cut through dense rye bread.
- The fine points cut through the soft crumb without squashing it.
- 255 mm blade: a few long strokes through a large loaf.
Arrives sharp. 100-day returns.
TYR handles soft bread too.
- The fine points cut soft bread cleanly instead of squashing it.
- Let the teeth do the work, and do not press down.
- The same knife for tomorrow’s rye bread.
Arrives sharp. 100-day returns.
For vegetables, fish and meat: see ODIN.
ODIN is a chef’s knife with a 245 mm blade. It handles most kitchen work. TYR is made for bread.
See ODIN · €114Prefer TYR? Add TYR to cart
Four knives for the kitchen.
ODIN, FRIGG, TYR and FREYA in one set. From larger cuts to vegetables, bread and smaller jobs.
See the set · €335Prefer TYR? Add TYR to cart
Let the bread thaw first.
Cutting frozen bread can damage the hard, serrated edge. Let the bread thaw, or slice it before you freeze it. For any other bread, TYR is a good choice.
When the gods wanted to bind the wolf Fenrir, it demanded a pledge. Tyr put his hand in its mouth. The wolf was bound, and Tyr lost his hand. He is remembered as the bravest of the gods.
The teeth
The tipThe whole knife
The handleThrough the crust.
Without crushing the bread.
TYR’s serration combines strong teeth with fine, sharp points. The strong teeth take hold of a hard sourdough crust and cut through dense rye bread. The fine points cut through the soft crumb without squashing it.
The 255 mm blade lets you slice a large loaf with long, steady strokes, without having to saw back and forth in short movements.
The same tooth geometry lets TYR slice soft sandwich bread cleanly instead of squashing it.
From heat
to deep cold.
The steel is vacuum hardened and deep cooled in liquid nitrogen at −196 °C. The result is a hardness of 61 HRC.
61 HRC.
The edge needs a little care.
Hardness is one of the factors that affect how long a knife stays sharp. For comparison, a typical German chef’s knife is made of X50CrMoV15 steel, which is normally hardened to between 54 and 58 HRC. But hardness is only part of it. The blade’s geometry, the sharpening and how the knife is used matter too.
At 61 HRC, TYR should be used with care. Let frozen bread thaw, keep the knife away from bones, and do not use it on glass or stone boards.
The scale starts at 54 HRC. The ranges are references from MachineMFG and the steel mill SIJ Metal Ravne, not measurements of these particular knives.
The handle
The teeth
The tipOak and
thunder.
In Germanic tradition, the oak is linked with Thor, the god of thunder. The wood gave the RAW OAK series its name.
TYR’s handle is stabilised oak in a light tone. The brass weight at the end helps balance the knife, so it feels steady in your hand as you slice.
Measurements
and materials.
Show more measurements
RAW OAK
- For rye bread, sourdough and soft bread. Not for frozen bread, bones or frozen food.
- 100 days to return, for any reason. Read the returns policy
- The knife arrives sharp. Unpack it carefully.
- TYR is also in the 3-knife set, the 4-knife set and the 6-knife set.
- Questions? Ask Jacob on WhatsApp: +45 20 46 46 90
TYR
or the 4-knife set?
If you already have good knives for the rest of the kitchen, TYR on its own is enough. If you are starting from scratch, you get TYR with ODIN, FRIGG and FREYA in the 4-knife set.
- Blade
- 255 mm
- Weight
- 150 g
- Best for
- Rye, sourdough and soft bread
- Knives
- 4
- Includes
- TYR
- Best for
- A kitchen starting from scratch
TYR in
a set.
Simple care.
So it lasts.
Wash by hand
Wash the knife by hand, dry it straight away and put it away. Never in the dishwasher.
Use a wooden board
A board of wood or suitable plastic protects the edge. Avoid glass, stone and metal.
Look after the wood
If the handle starts to feel dry after months of hand washing, rub in a little food-safe wood wax.
Learn to sharpen
We do not offer a sharpening service. Jacob teaches you to sharpen your knives yourself. Read more about Jacob’s sharpening.
Before you decide.
Will TYR cut rye bread and a hard sourdough crust?
Yes. That is what TYR is made for. The strong teeth grip a hard crust and cut through dense rye bread, and the fine points carry on through the crumb. Use long, gentle sawing strokes, and let the teeth do the work without pressing down.
What makes TYR worth the price?
TYR is made of 9Cr18MoV steel, vacuum hardened and deep cooled to 61 HRC. That hardness helps the teeth stay sharp. The handle is stabilised oak with a brass end weight for balance. And you can return it within 100 days, for any reason.
Is 255 mm long enough for a large loaf?
Yes, for most loaves. The blade is 255 mm and the knife is 390 mm overall. The blade should be a little longer than the loaf is wide, so you can cut in long strokes instead of sawing with the tip.
Will TYR squash soft bread?
Not when you let the knife do the work. The fine, sharp points help cut through the soft crumb without squashing it. Do not press down; move the knife back and forth in long strokes.
Can you sharpen a bread knife?
Yes, but a serrated edge needs a different sharpening technique from a plain edge. Message Jacob if you are unsure how to maintain TYR’s edge.
More questions
Can I slice tomatoes and layer cake with TYR too?
Yes. The teeth grip tomato skin and help you slice through a layer cake without squashing it. Use gentle sawing strokes, and do not press down.
Will the hard teeth stand up to a crisp crust?
Yes, the crust is what TYR is made for. At 61 HRC the steel is hard, so avoid frozen bread and bones, and use a board of wood or suitable plastic.
Is the knife sharp on arrival?
Yes. Every knife gets its final edge by hand, and Jacob checks the blade and edge of every knife before it ships. Unpack it carefully.
What steel is the blade made of?
Stainless 9Cr18MoV steel, vacuum hardened and deep cooled in liquid nitrogen. The hardness is 61 HRC. For comparison, a typical German chef’s knife is made of X50CrMoV15 steel, which is normally hardened to between 54 and 58 HRC.
Can I return the knife?
Yes. You have 100 days to return it, for any reason. If you change your mind, you pay the return postage. If the knife is faulty, we pay the return postage. Our returns policy does not affect your statutory rights.
Can the knife go in the dishwasher?
No. Wash the knife by hand, dry it straight away and put it away. A dishwasher can damage both the edge and the oak handle.
How do I keep the oak handle looking good?
If the oak starts to feel dry after months of hand washing, rub in a little food-safe wood wax.
Why is the knife called TYR?
Every knife in the RAW OAK series carries the name of a god from Norse mythology. Tyr is the god of courage and steadfastness. A fitting name for a knife made to cut through tough crusts.
Through the crust.
All the way.
The TYR bread knife, designed by Danish chef Jacob Bech and Creative Director Shanru Lin. Made to last a lifetime.
€ 107,00 incl. tax
Ilmainen toimitus: EU yli 399 € · USA yli 699 € · 100 päivän palautusoikeus