.40, i have one of those bread saws. i think it's made from oak.
it's a great tool to use on really soft bread as well as a crustier one. you never crush a loaf. and they are scary sharp. lol, i see the link you posted says 200 hours of bread cutting before the blade gets dull. does slicing fingers when taking it out of the drawer count against that time as well?
i've seen bread saws that have an adjustable blade so you can select the width of the slice you're making. pretty cool!