Cutting crusty bread shouldn’t feel crummy (or crumbly). Our bread knife slices through crusts without crushing them and then glides through the loaf, baguette or boule’s delicate interior. The wide serrations give it grip and smooth slices, whether you’re cutting a day-old artisanal loaf or shaping a cake sponge fresh from the oven. Even dense bagels are no match for this knife’s super-sharp Japanese Damascus steel. Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles. Serrated edge cuts through hard crusts, soft bread or spongy cakes with ease. Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade–a 60+ Rockwell rating. Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a sharpening process that results in a super-sharp, 12-degree edge. Stunning green Pakkawood handle–infused with resin to increase resistance to cracking–is contoured for amazing comfort and grip. Steel bolster and full hybrid tang construction improve balance for a more controlled cut. *Free shipping to contiguous US
Customer Reviews (4.7 / 5 · 7 reviews)
Jason★★★★★
I’ve been through four bread knives in two years, but this one actually cuts clean through a sourdough crust without turning the inside into a pile of mush. The serrated edge is noticeably sharper than any I’ve tried, making even stale baguettes a joy to slice.
Abigail★★★★★
The first slice through a crusty baguette felt surprisingly effortless—no crushing or tearing at all. It’s also noticeably well-balanced, making it easier to handle than my old serrated knife.
Zoe V.★★★★★
This blade cuts through a sourdough boule like it’s barely there—the serrations grip the crust without squishing the soft crumb. Finally, no more crushed artisan loaves from my old knife.
Henry★★★★★
I was skeptical a knife could make such a difference, but this one's serrated edge cuts through a sourdough boule without a single crushed crumb. The heft and balance feel perfect in my hand, and it even handled a tough baguette crust smoothly.
Eva★★★★★
My homemade baguettes have a tough exterior, and this knife slices through without any struggle, leaving the inside intact. The serrated edge feels incredibly sharp, and I was surprised by how balanced the handle is for an 8-inch blade. Definitely made my weekend baking routine more enjoyable.
Stella M.★★★★★
Finally, a bread knife that doesn’t squish my sourdough before cutting it. The serrated edge glides right through a crusty boule, and the wide blade made slicing an even loaf effortless.
Eva L.★★★☆☆
It does cut through my sourdough without totally smashing it, which is nice, but I’ve noticed the blade already feels a bit less sharp after a few weeks. For the price, I expected the edge to hold up a little better on hard crusts.
