8" Bread Knife - Master Series (B30)

Stop crushing your crusty sourdough. A serrated bread knife cuts through a thick crust without pressing down, so the crumb underneath stays intact instead of collapsing flat. Reach for this one for anything with a hard crust and a soft interior. Sourdough and brioche loaves are the obvious use. A ripe roma tomato where you don't want the seeds squeezing out is the one that surprises people.

Serrated Edge, Damascus Spine

The serrated teeth bite into a hard crust and pull through cleanly without you needing to saw back and forth five times. The core is 10Cr15CoMoV high-carbon stainless, vacuum heat-treated to 60-62 HRC, and wrapped in 67 layers of Damascus cladding. That hardness keeps the teeth sharp through far more loaves than a softer bread knife would, and the Damascus pattern runs the full length of the spine so the knife looks good on the bench between uses.

Figured Sycamore, Full-Tang Build

The handle is figured sycamore, a dense hardwood with a rippled grain that feels different from the smooth plastics on cheaper bread knives. Full-tang construction means the steel runs the length of the handle, so the weight is balanced through your grip as you slice rather than the blade end tipping forward on you.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch serrated bread knife
• Handle: Figured sycamore wood, full-tang
• Use: Slicing crusty sourdough, brioche, stale bread, and ripe tomatoes without crushing or tearing.
• Series: Master Series (B30)
• Model: B30-MB

Complete Your Set

Pair it with the Master Series 8" Chef Knife (B30-CS) for everyday protein and vegetable prep, and the Master Series 5-Piece Set (B30-H4) if you're building out a full kitchen block in the same series.