Tough on crusts, gentle on the crumb. Ideal for:
Crusty Bread
Tough Skinned fruit
Cake & Pastry
 
The secret to Japanese mastery isn't just the steel; it’s also the angle. ANGLD sharpens every blade to a steep 15 degrees, far sharper than the standard 20° European edge. A 15° edge creates significantly less friction as it moves through food. AUS-10 Japanese steel is harder and structurally superior, and can support this aggressive angle without failing. It  gives you the "impossible" combination: durability of a Western workhorse and the laser-precision of a Japanese slicer.