Bread Lame – Professional-Level Precise Cutting

With a sharp bread lame, you'll make the difference between a torn cut and an even, smooth surface. The right tool determines how your bread looks and how it rises during baking.

✓ 31 cm long blade – long enough for large loaves and precise cuts

✓ Professional quality – the same tool bakers use behind the counter

✓ Clean cuts – prevents crust tearing when scoring

✓ Ideal for loaves, batards, and large dough pieces

✓ True craftsmanship – ensures controlled fermentation stringency and optimal oven spring

Tip: Moisten the blade briefly before cutting – this makes the lame glide even more easily through the crust and your cut will be even cleaner. The optimal cutting angle is approximately 45 degrees, about 1 to 1.5 cm deep.