From loaves to rolls, you need a great serrated knife to get that bread! 


Our unique low-profile serration pattern remains sharp longer and reduces tearing on softer bread while easily getting into hearty, crusty rolls. The K tip, the match that of the Bunka also adds the perfect sharp tip to stab into rolls without tearing. And it’s great to spread butter on fresh bread out of the oven! 


Our Serrated Bread Knife features:

  • 5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.

  • Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort. 

  • The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers. 

  • High strength polymer binding. 

  • Hand forged, hand polished, hand sharpened. 

  • Kurouchi blacksmith finish

10" Serrated Bread Knife

Add a Saya!
  • Add a Leather Saya for Supreme Protection

    Save 25% when you add a saya with your knife purchase! 

  • Choose our Serrated Bread Knife If:

    You’re a baker or pâtissier
    You need to slice into the fresh load out of the oven
    You care about the delicacy of ripe tomatoes and soft rolls

  • Knife Specs

    Blade Length: 257mm
    Handle Length: 134mm
    Overall Length: 391mm
    Height(at heel): 37mm
    Thickness(at heel): 2.2mm
    Weight: 140g
    Hardness: 59-62HRC

  • Style and Steel

    Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use. 

    The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!

  • Care Instructions

    Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.