Designed by a chef in our workshop. Dressed in English boxwood and tamboti.
Designed by a chef in our workshop. Dressed in English boxwood and tamboti.
£370
Made from scratch and despatched within 4 weeks
Most bread knives are an afterthought: indifferent steel, a plastic handle, a life in the back of the drawer. This one was designed by a chef, carries the same steel and heat treatment as everything else we make, and has a handle you will want to leave out on the board.
Jack works in our workshop alongside Josh, our head of metalwork, and before that he trained as a chef. He designed this bread knife as a side project, which is how a surprising number of our best knives begin.
It first appeared in the Glacier Nox, dressed in white. Here it gets a handle of its own: English boxwood, with a tamboti bolster and a brass liner between the two.
Boxwood is one of our favourite woods. Its grain is so fine it barely reads as timber at all, and a polished piece looks closer to horn or old ivory than to anything that grew in a hedge. The tamboti gives it a dark, warm full stop, and the brass draws a fine line between them.
Jack’s Bread Knife is made from Sandvik (Alleima) 14C28N, a modern Swedish stainless steel, hardened in-house to 60 HRC using a nitrogen atmosphere process. The heat treatment takes the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability, and corrosion resistance.
The serrated edge is cut into the same steel as every other blade we make, so it holds its points for a very long time.
CATRA, the global authority on cutlery performance, rank our blades in the top 2.5% of all blades ever assessed for initial sharpness and edge retention, tested to ISO 8442-5.
Washing
Wash by hand and dry immediately. The steel handles dishwashers, but the handle materials don’t, and the blade will dull faster regardless. Ten seconds at the sink is the right habit.
Day-to-day maintenance
A honing steel realigns the edge between sharpenings. Two or three passes per side before heavy use is enough. You don’t need to do this every time – just when the blade starts to feel less certain.
Sharpening
Serrated edges stay keen far longer than plain ones, because the points take the wear and the gullets do the cutting. When it does need attention, send it back to us: serrations need specialist sharpening. We offer complimentary workshop sharpening once a year for the first three years, and sharpen at cost after that.
Storage
A magnetic strip or knife roll is ideal. Loose in a drawer accelerates dulling and risks chipping the edge. If a drawer is the only option, a blade guard solves both problems.
Handle care
Boxwood and tamboti both benefit from a light application of food-safe oil once or twice a year. Keep the knife out of the dishwasher.
Yourself
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
– James Beard, Beard on Bread (1973)
Every Jack’s Bread Knife is made to order. We aim to despatch within 4 weeks. If you have a date in mind, get in touch and we will usually be able to help.
All orders are delivered by Royal Mail Special Delivery Guaranteed in specially-designed tubular Savernake packaging. A signature and age verification will be required on delivery.
We charge a £40 flat rate for delivery worldwide.
Lifetime Guarantee
With proper care, our knives are guaranteed for a lifetime of use
Unique Concave Geometry
Our signature blade profile. A cutting edge with only the thinnest sliver of near-parallel steel to follow through.
CATRA Top 2.5% Worldwide
Independently ranked in the top 2.5% of all knives ever assessed for sharpness and edge retention
60 HRC Hardness
Hardened in-house to 60 HRC using a nitrogen atmosphere and cryogenic treatment to -75°C
Individually Crafted
Every knife is made by hand in our Wiltshire workshop, from steel selection through to final edge
Like some more options?
Our configurator lets you choose from 18 blade designs, with full control over handle material, shape, spine pattern and accent colour.Â
