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Handcrafted Bread Knife

Handcrafted Bread Knife

Regular price $40.00 USD
Regular price Sale price $40.00 USD
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Handcrafted in my Southern Indiana workshop; same/next day shipping

If you’ve ever tried to cut into a fresh sourdough loaf and crushed it instead, you already understand why this knife exists.

This bread knife is made to cut cleanly through crusty loaves without crushing the inside, so your slices stay intact instead of torn apart.

It’s the knife you’ll reach for when there’s good bread on the counter—whether you’ve baked it yourself or picked up a fresh loaf from a local bakery or weekend farm stand. The kind with a crackly crust and soft center that deserves a clean cut.

The serrated blade handles tough crusts with ease, while the handcrafted wood handle feels solid and comfortable in your hand. It gives you control without effort, so slicing feels steady instead of frustrating.

Each handle is shaped and finished by hand, using hardwood selected for both durability and character. No two are exactly alike, and that’s part of what makes each one feel personal.

A Note from the Studio

I made this with everyday use in mind.

Not for perfect meals or special occasions, but for the real rhythm of your kitchen—the ones where you’re making something in the middle of everything else.

“Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.” — Galatians 6:9 (NIV)

A small reminder, in the middle of something simply ordinary.

Specifications

High-quality serrated bread blade designed for crusty and artisan loaves

Handcrafted hardwood handle, shaped and finished by hand

Balanced, comfortable grip for controlled slicing

Natural variation in wood grain makes each piece unique

Care Instructions

Just wash it by hand with warm water and a little soap, then dry it off.

Try not to leave it sitting in water or put it in the dishwasher—wood doesn’t love that.

If the handle ever starts to look a little dry, a quick rub of mineral oil will bring it right back.

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