This bread knife is made in Japan from one solid block of stainless steel. Its serrated edge is shaped like a sinus curve rather than like sharp wave edges, which reduces the amount of crumbs produced and makes for a smoother cut.
Compared to most other bread knives available in Europe, this Kai bread knife's blade has a very sharp angle, which makes it cut in a straight line regardless of whether it's being held by the left or the right hand, making it more suitable for left-handers than most other bread knives.
Particularly for cutting very fresh, still warm sourdough bread (especially home-made bread), most bread knives struggle with cutting the hard crust reliably without having to push so strongly that the soft inner dough gets squished together or breaks apart. The sharpness of the Kai bread knife allows even very fresh bread to be cut cleanly, though you still have to make sure to limit the downwards force that's applied and do more strokes back and forth compared to cutting less fresh bread.
Thus far, this bread knife has only been available for much higher prices in Europe (70€ and higher), and due to how much better it performs than similarly-priced knives of other brands that I've tested, I decided to make these available at more affordable prices through parallel importing.
The handle has a curved shape that makes for a really comfortable grip even for people with rather big hands.