Handcrafted Bread Lame Made of Rich Dark Walnut Wood - Superior Handgrip Design for Easy Use & Clean Cuts - Natural Cork Storage Case with 10 Replaceable Quality Blades

Great and gorgeous product, easy to use to slice your breads in whatever patterns you could want. Instructions included, cork case makes for a very nice display atop your bread box. Plenty of backup razors to last you a very long time and many loaves of bread! Love it!

Excellent tool! This lame came quick! The walnut handle looks and feels great, very comfortable hold.. came with plenty of high quality, easy to change blades. The blades came in a cool little pouch to keep them in one spot. 😁 The case is a cork container inside a cardboard sleeve, so should not find your lame coming out the side! Over all this is exactly what I needed!

The lame is beautiful with its wood handle. It feels good in the hand. The cork box is a nice place for storage but there is no cork lid. I do wish the paper sleeve the box fits in was thicker or better, a different material as it was obviously supposed to be a storage device. Ideally it would have been nice to toss this in a drawer without any concerns.

I was excited to receive my lame; however, I was disappointed that it was made in China.

This bread lame definitely does the job. The razor blades are very sharp so be careful when handling. The color says walnut but it’s a little on the darker side. The handle is very comfortable when using and it’s very easy to use.

Walnut handle looks and feels like a premium utensil. Very easy to setup and store. Cork case makes a unique presentation and stores blades safely.

I used my new lame for the first time yesterday and it worked perfectly. The bread looked like a pro. It is easy to put the razor in. The handle is comfortable. The design allows you to use both edges of the razor.

Probably not worth the price - it's definitely a splurge. Helpful to have so many replacement blades, though. The construction is high quality and anyone that says it doesn't fit in the box blade-on is dumb.Takes a lot of practice to get the hang of this type of blade (vs using a sharp knife or straight blade/UFO lame). I like to proof overnight in the fridge (up to 24 hr is fine!) in a banneton lined with rice flour (doesn't brown as much as all purpose) and then bring to room temp while preheating oven before slashing. This has given better cuts than proofing at room temp in my 77F Texas kitchen.