Reach for this when you're cutting a full-length sourdough batard and your 8-inch bread knife keeps running out of room before the end of the loaf. An extra two inches sounds trivial until you're pushing a knife back and forth through a Pullman loaf or a thick round country loaf and the blade keeps clipping the bench. Ten inches clears a full batard in two or three smooth strokes without your knuckles touching the board.
Built for Long Loaves
The serrated edge grips the crust on the first stroke, so you're not dragging and compressing the crumb before the blade bites through. German 1.4116 (X50CrMoV15) stainless steel holds that edge through weeks of regular use without needing a whetstone, and it won't rust if you forget to dry it promptly. The blade is long enough to slice a wide Pullman in a single clean pass and stiff enough to track straight through a dense whole-grain loaf that wants to bounce under the knife.
Red Wood Handle, Full-Tang Balance
The red wood handle is secured with stainless steel rivets, and the full-tang construction keeps the weight centred rather than tipping toward the blade on a long loaf. The grip is comfortable for the long, low-pressure strokes that bread cutting calls for. It sits right whether you're using a proper sawing motion on a thick crust or almost no pressure at all on a soft enriched dough.
Specifications
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Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
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Hardness: 56-58 HRC
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Blade Profile: 10-inch serrated bread knife
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Handle: Red wood with stainless steel rivets, full-tang
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Use: Long-loaf slicing -- sourdough batards, Pullman loaves, large round country loaves -- where a standard 8-inch bread knife runs short.
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Series: Supreme Series (X02)
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Model: X02-10MB
Complete Your Set
Pair it with the Supreme Series 8" Chef Knife for everything else on the board, and the Supreme Series 6" Diamond Rod to keep your kitchen knives tuned between sessions.
