Remade in England
Using Upcycled Materials
Real bread is a joy to share with the people you love.
I wanted to create a knife that was worthy of the dedication, craft and passion we put into our bread. It had to be beautiful but also up to the task: to get through that glass hard crust (that we work so hard for) and also slice through the soft, open crumb (that we work even harder for!). This has been a challenge, but finally I have created a clear design philosophy and process.
I must give a big thank you to Jack Sturgess of Bake With Jack, who helped design and test this knife - hugely appreciated!
These are 100% hand crafted. Made with love and care in my Shropshire workshop.
Two choices, both with the same purpose and philosophy; to tackle artisan sourdough. Hand forged and built entirely by my hands.
From my experience of forging the Yangiba from vintage tool steel (which is an entirely different type of knife but of a similar length and shape) the labour and materials involved for that were extensive.
Thinking about how to make this available to as many of you as possible, I have decided to make two choices available.
I hope you find is helpful :)
One of a kind: Hand forged from vintage Sheffield tool steel, as a one off custom order. So as per my other knives, and as with the yanagiba I made (here). This forging process is much more extensive in terms of labour and material cost, so is naturally priced higher.
Being a bespoke order, this does allow more customization, as with my other knives. Fine details in design, shape, materials and custom stamping are available.
Batches of 10-15+: Hand forged from new 1.2067 high carbon steel (L3, 52100, cutlery steel). This is what I've used for all the prototypes you've seen. It's really excellent steel. Using new steel from Yorkshire means I can massively reduce the forging time and the expense to propane and abrasives.
To be able to offer this at a significantly reduced cost, these would have to be created in a small production run of 10-15+ knives at a time.
All knives go through the process of forging and a complete heat treatment cycle including annealing, normalising, hardening and tempering. Freehand ground using ceramic belts, sharpened using waterstones, and the teeth are freehand ground too. Each piece of locally sourced hardwood is selected and custom fit to each blade. The only difference with #2 is the forging time and material cost saved.
Note that this knife is made of high carbon steel which unlike ordinary stainless steel knives, will react to it's environment . See my care tips in my FAQ.
Your knife will vary slightly from these photos, due to the nature of using natural & reclaimed materials, but it's function and design will be the same.
When speaking to various bakers, it was almost unanimous that the length of the knife has to exceed the width of your bread. Otherwise it's just impractical to cut... If your boule is 8" diameter and your bread knife is 7" in length, then it's just not going to work very well.
Having said that, there were a couple of people who said they were somewhat intimated by a very long knife, and only baked smaller loaves, so had no real need for a 10" blade. I 100% get this as well, don't worry! If you'd prefer something shorter, I can of course still do this for you for both option 1 and 2 (above) :)