New In Store

Most bread knives are an afterthought. Something stamped out of thin steel with a plastic handle, living at the back of the drawer until there’s a sourdough that needs getting through.
We wanted ours to feel like the rest of the range.

Mary is high carbon steel, hardened to 58, forged and tempered the way a good knife should be. Single bevel, so it parts a loaf cleanly instead of dragging through it. The black finish is kurouchi, the natural scale off the forge, not a chemical blackening sprayed on at the end. That’s why no two come out looking quite the same. The handle is shaped by hand.

Crafted to tackle those hard-crusted sourdoughs or the softest white bread loaf coming fresh out of the oven. The serrated single bevel is sharp and designed to stay sharp. Hardwood Pudauk handle that fits the rest of our range. Mary is a beautiful, practical bread knife that fits with the rest of our carbon steel blades.

Handcrafted in China