Collection
A great bread knife is the difference between clean slices through a crusty sourdough and a flattened, torn loaf. Ours are Damascus-clad with deep, hand-honed serrations — the kind of edge that lasts. Most supermarket bread knives are stamped, not forged — they cut adequately for a year, then go dull and become impossible to sharpen. A Japanese Damascus bread knife is a different category entirely: hand-forged with deep, individually-ground serrations on a high-carbon steel core, built to slice through hard crusts without tearing the crumb beneath.
Use yours on sourdough, baguettes, brioche, and bagels — but also on tomatoes, peaches, and other soft-skinned produce that tends to crush under a regular chef's knife. The long blade (240 mm typical) lets you work through a full loaf in a single stroke, and the Damascus cladding adds visible craft to a tool that's normally an afterthought. Our serrations are sharpened by hand and can be re-honed by our specialist service when needed.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Common questions
Yes, but it's a specialist job — each serration has to be sharpened individually with a tapered ceramic rod or a serration sharpener. We offer this as part of our sharpening service.
Anything with a hard or slippery exterior and soft interior: tomatoes, peaches, pineapple, watermelon rind, cake layers, and roast beef.
Yes — a chef's knife crushes bread crust rather than cutting through it cleanly, and the rocking motion that works on vegetables tears soft crumb. A serrated bread knife is the only tool for the job.
240 mm (9.5 inches) is ideal for full sourdough boules and country loaves. 200 mm works fine for sliced bread and baguettes if counter space is tight.
