MAKO Japanese Steel Cream 8″ Bread Knife

The Perfect Blend of Precision and Power
We've merged the best of both worlds: the razor-sharp serrated edge of a Japanese blade with the sturdy build of a German knife. This hybrid design gives you ultimate control, making everything from slicing through a thick sourdough crust to cutting delicate tomatoes feel effortless. Its perfectly balanced weight naturally guides each cut, so every slice is clean, precise, and satisfying.

Built to Last and Stay Sharp
With 67 layers of high-quality Japanese steel, the MAKO Bread Knife is built for performance. The Damascus layering not only looks stunning but enhances durability, keeping the serrated edge sharper for longer. Thanks to the ultra-high carbon content of AUS-10 steel, this blade is tough and rust-resistant. Its perfect hardness rating (60 on the Rockwell scale) strikes the ideal balance between flexibility and strength, giving you a knife that's durable without the risk of brittleness.

A Handle Designed for Comfort and Control
The ergonomic G10 handle feels as good as it looks. Crafted from an incredibly tough, moisture-resistant composite, it offers a natural grip that makes every slice not just easy, but enjoyable. Built to withstand years of use, this handle ensures precise control in every cut, so you can focus on creating, not wrestling with your knife.

What is the difference between a bread knife and a chef knife?
A bread knife like this one is your go-to for anything with a tough exterior and soft interior, from crusty sourdough to ripe tomatoes, thanks to its precision-serrated edge that saws through without crushing. A chef knife, with its straight edge and curved belly, is better suited for chopping, dicing, and slicing proteins and vegetables with a rocking motion. Together, they form the ultimate kitchen duo, giving you the right tool for every job.

8 Inch Bread Knife
MATERIALS
Blade Material: AUS-10 Japanese Steel 67-layer Damascus
Handle: 430 Stainless Steel and G10

MEASUREMENTS
Blade Length: 205mm / 8"
Total Length: 345mm
Blade Width: 30mm

HRC: 60 +/- tolerance
Edge: Serrated

WEIGHT
230g / 0.5lbs
Japanese AUS-10 Steel blade from the Aichi region of Japan.
Handle crafted in China.

CLEANING
Clean your blade with a soft dishcloth, warm water and dish soap after each use. Avoid dishwashers, as high heat and harsh cleaners can damage handles and dull the blade.

USAGE
Designed for slicing, chopping and dicing. Avoid using on bones or to cut through frozen foods as the fine edge may chip. Also, avoid twisting or forcing the blade to prevent damage.

Due to its serrated edge, the MAKO Bread Knife is not compatible with the MAKO Precision Sharpener. Thanks to its AUS-10 Japanese steel construction, the blade is designed to stay sharp with regular use, so sharpening is rarely needed. If required, consult a knife specialist for serrated blade options.

What is the MAKO Bread Knife made from?
The MAKO Bread Knife is crafted using 67 layers of Damascus steel, combining a hard central core of AUS-10 with 33 layers of high-carbon stainless steel on each side. These layers are folded, compressed, and forged together, creating the distinctive Damascus pattern on the blade. The layering adds strength and resilience, while the AUS-10 core delivers superior performance.

What is AUS-10 Steel?
AUS-10 steel is a high-quality Japanese steel known for its exceptional strength, durability, and precision. This steel, produced by the renowned Aichi Steel Corporation in Japan, is significantly more expensive and higher quality than typical Chinese-made steels.

What is the Rockwell hardness of the MAKO Bread Knife?
The Rockwell hardness (HRC) is a measure of steel's hardness, with the ideal range for knives being between 58-60. If it's lower, the knife can be too soft and inefficient; if it's higher, the knife may be more prone to chipping. Our knives are rated at 60 HRC, perfectly balanced for durability and performance.

Why a G10 Handle? And what is G10?
G10 is a high-strength composite material, chosen for its durability, comfort, and resistance to cracking or harbouring germs. Unlike wood, which can crack, or plastic, which can be slippery and wear down, G10 offers a reliable grip and long-lasting performance. Its ergonomic shape and unique texture feel great in hand, making it one of the best handle materials available.

Where is the MAKO Bread Knife made?
Our Japanese steel blades are made in Japan. The blade and handle are then assembled by a select group of skilled craftsmen in Yangjiang, China. Yangjiang boasts over 1,000 years of knife and sword-making heritage, making it a leading centre for Japanese-style knife production, polishing, sharpening, and balancing. Though the blade and handle are created separately, we ensure there is no compromise on performance, honouring the revered traditions of the knife smiths who have refined this craft over centuries.

How should I store my bread knife?
Store your knife safely in its original box, a knife block, or on a magnetic knife holder. Avoid leaving it to rattle around in a drawer, as this can damage the blade and compromise safety.

Is the MAKO Bread Knife designed for left or right-handed users?
Both! The MAKO Bread Knife features a unique kidney bean-shaped handle that is ergonomically designed to work comfortably in either left or right hands.

Is the MAKO Bread Knife dishwasher safe?
No, please avoid placing the knife in the dishwasher. Doing so can damage the blade and affect its performance, as well as harm the handle due to high heat and harsh chemicals.

Can I use the MAKO Bread Knife on any cutting board?
While you can use the MAKO Bread Knife on various cutting boards, it's best to choose softer materials like wood, particularly the MAKO Chopping Board Range. Avoid using it on hard surfaces like glass or stone, as these can damage the edge and reduce the knife's lifespan.