Mary
New In Store
Most bread knives are an afterthought. Something stamped out of thin steel with a plastic handle, living at the back of the drawer until there’s a sourdough that needs getting through.
We wanted ours to feel like the rest of the range.
Mary is high carbon steel, hardened to 58, forged and tempered the way a good knife should be. Single bevel, so it parts a loaf cleanly instead of dragging through it. The black finish is kurouchi, the natural scale off the forge, not a chemical blackening sprayed on at the end. That’s why no two come out looking quite the same. The handle is shaped by hand.
Crafted to tackle those hard-crusted sourdoughs or the softest white bread loaf coming fresh out of the oven. The serrated single bevel is sharp and designed to stay sharp. Hardwood Pudauk handle that fits the rest of our range. Mary is a beautiful, practical bread knife that fits with the rest of our carbon steel blades.
Blade Length:
250mm
Total Length:
400mm
Blade Width:
40mm
Weight:
170grams
Handcrafted in China
Important Packaging Update
Our 7 Day Risk-Free Trial
Care Instructions
Dry your knife after each use to prevent rust. Oil the carbon steel using a food grade mineral oil. Avoid soaking & never put it in the dishwasher. For full care tips, visit: Knife Care Guide →
Steel Details
Made with high-carbon steel, heat-treated for a hard, sharp edge. Builds character over time and rewards simple care with a knife that keeps getting better.
How Each Mary Is Crafted
Unlike the rest of our knives, Mary isn’t handmade in Vietnam. Mary is handcrafted in China.
Why? A proper serrated edge needs specialist tooling. So for our bread knife, we worked with different knife makers who have exactly the right gear to get that edge spot on.
Forged Carbon Steel
Mary starts as high carbon steel plate, cut to shape then heated to 1,000°C and worked under a forging hammer. Forged, not stamped out of sheet the way most bread knives are. Annealed afterwards to take the stress back out of the steel.
Hardened and Tempered
Oil quenched to bring the blade up to hardness, then tempered and straightened. Hardened to 58, so the edge holds up through a crusty loaf.
Ground to a Single Bevel
Mary is ground on one side only, so the blade parts a loaf cleanly instead of tearing at it. The handle is fitted and finished by hand, and every knife is inspected twice before it leaves the workshop.
Handcrafted Handle
Shaped and finished by hand, so no two come out quite the same. A bread knife takes a longer stroke and more push than anything else in the drawer, so the handle has to still feel good at the end of a loaf, not just the first few cuts.
Common Questions
Where is Mary crafted?
China. Our kitchen knives are forged in Vietnam, but a bread knife needs a single bevel edge and that workshop isn’t set up to grind one. So we went looking, and found a workshop already forging for knife brands around the world. They knew exactly what we were asking for, which the first knife made pretty obvious.
Will it rust?
It can, if you leave it wet. Carbon steel has no chromium in it, which is what stops stainless rusting. Wash it by hand, dry it properly and put it away dry and you’ll never have a problem. Leave it in the sink overnight and you’ll find spots in the morning.
Can you sharpen a serrated knife?
Yes, and it’s worth knowing because most people assume you can’t. Mary’s scallops are sharpened individually with a tapered rod, working the ground side only. It takes longer than a straight edge but you’ll be doing it far less often. Get in touch if you’d rather we pointed you at someone.
What does single bevel actually mean?
The edge is ground on one side and left flat on the other. It takes less force to get through a crust and leaves a cleaner face on the slice. Most bread knives are ground on both sides, so this is the bit that makes Mary feel different the first time you use it.
Is it only good for bread?
No. Anything with a firm skin and a soft middle. Tomatoes, citrus, a roast with crackling on it, cakes. Anywhere a straight blade would slip or squash before it bit in.
How hard is the blade?
58 on the Rockwell scale, which is where we want a knife that’s doing long strokes through crust. Hard enough to hold an edge, not so hard that it’s brittle.
How Does Your 2 Year Warranty Work?
Our 2-year warranty covers defects in materials and workmanship. It excludes rust or damage from neglect. Claims are inspected case-by-case, and replacements are issued if the product is genuinely faulty.
How Does Your 7 day Risk Free Trial Work?
Any knife you buy, you can try for 7 days. If it’s not for you, return it (in original condition and packaging) at your cost for a full refund. Online orders only. Read The conditions here
Can I Engrave The Knife?
Yes! We can engrave a name, message or logo on your knife. Just select the knife you would like with Then hit '+ Add Personal Engraving' or just add the knife then add "Premium Engraving" To your cart as well with the details.
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