Bread Knives

Japanese Bread Knives

Japanese bread knives are designed with one purpose in mind: clean, controlled slicing of crusty bread without damaging the crumb.

Forged for professional kitchens, these knives combine precise serration geometry with carefully balanced blades, allowing them to glide through hard crusts with minimal pressure. The result is a cleaner cut, better structure, and less compression—especially important for sourdough, long-fermentation loaves, and high-hydration breads.

Selected from specialist makers in Kappabashi, Tokyo’s historic knife and kitchenware district, each knife in this collection reflects a focus on function, durability, and consistency. From robust stainless steel workhorses to refined Damascus blades, these tools are built for daily use by bakers and chefs who value performance over decoration.

These are the knives we use and trust in our own bakery—chosen for how they cut, not how they look.