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8.5" Bread Knife - Pin Series (X02O)
A dedicated 8.5" bread knife from the Pin Series. The long serrated edge saws cleanly through crusty sourdough, soft sandwich loaves and delicate pastry without crushing the crumb. Built on a 3-layer 10Cr15CoMoV composite blade at 60±2 HRC, finished with an olive wood handle. This is the one knife in the block your other knives can't replace.
$57.71
$76.95
25% OFF
or 4 interest-free payments of $14.43 with
30-day returns
Free shipping over $100
Lifetime warranty
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Serrated Edge
Cuts, never crushes
60±2 HRC
3-Layer Composite
Olive Wood
Hidden Tang
DESCRIPTION
Stop sawing through your crusty sourdough and squashing the crumb. An 8.5-inch serrated blade doesn't need pressure - it glides through a hard crust with a single stroke and drops cleanly through a soft sandwich loaf without compressing it flat. This is the knife your chef knife can't replace, no matter how sharp you keep it.
Serrated Where It Counts
The scalloped serrations bite through crust that would deflect a straight edge, then carry the cut through the soft interior without tearing. You don't need a rocking motion or a sawing effort - just a light pull and the bread opens. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the serrations stay effective through hundreds of loaves before they need professional re-sharpening.
Olive Wood Handle, Long-Blade Comfort
An 8.5-inch blade wants a handle that balances the length without tiring your wrist. Natural olive wood is dense enough to balance the blade length, and the full-tang construction means the steel runs all the way through to the butt so the knife doesn't tip forward mid-slice. The riveted grip is tight and stays tight with daily use.
Specifications
- Blade Steel: 3-layer 10Cr15CoMoV composite steel
- Hardness: 60-62 HRC (Vacuum Heat Treated)
- Blade Profile: 8.5-inch serrated bread knife
- Handle: Natural olive wood, full-tang, riveted
- Use: Crusty sourdough, baguettes, soft sandwich loaves, layered cakes, and any food where a straight edge would compress rather than cut.
- Series: Pin Series (X02O)
- Model: X02O-8MB
Complete Your Set
Pair it with the Pin Series 8" Chef Knife for proteins and daily board work, and the 7" Santoku for the push-cut vegetable prep where a serrated edge would be wasted.
READY TO GIFT
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)
THE NERDY BITS
- Blade length: 8.5"
- Knife type: bread (serrated)
- Core steel: 10Cr15CoMoV
- Construction: 3-layer composite clad (10Cr15CoMoV core, SUS410 cladding)
- Hardness: 60±2 HRC
- Edge angle: 15° per side (factory ground 12-15° per side)
- Heat treatment: vacuum heat treatment
- Handle: olive wood
- Tang: hidden tang
- Product weight: 186g
- Care: hand wash only, oil the olive wood occasionally
- Origin: Yangjiang, Guangdong, China
- Warranty: lifetime against manufacturing defects
PIN SERIES · BREAD
The saw your kitchen is missing
Every other knife in the drawer pushes down. A bread knife pulls across. The Pin Series 8.5" runs a long serrated edge that grips a crust, draws through it and leaves the soft interior intact. Crusty boules, brioche, tomatoes, melon, sponge cake. One stroke, no squashing. It is the workhorse you reach for the moment your chef's knife meets anything with a skin or a shell.
Add to cart — $57.71
In stock. Ships from Australia. Hand-wash only.
WHY SERRATED
Points do the work, so the loaf stays whole
A serrated edge cuts on the pull. Each pointed tooth bites the crust and the scalloped gullets between them slice the crumb, so the blade saws through instead of pressing down. That is why a fresh loaf keeps its shape and a ripe tomato gives up a clean slice. At 8.5" the blade clears most loaves in a single draw, which means fewer passes and a cleaner face on every slice.
- Saws on the pull
- Long 8.5" reach
- No crushing the crumb
BLADE
3-layer composite core, vacuum heat treated
The blade is built on a 10Cr15CoMoV core hardened to 60±2 HRC, clad in two outer layers of SUS410 stainless in a 3-layer san-mai composite. Vacuum heat treatment keeps the structure clean and consistent through the hardness range. The cutting core sits in the middle for edge retention, the stainless cladding handles corrosion and the day-to-day knocks. It is a composite clad blade, not a patterned multilayer Damascus.
Specification
The details.
Typebread
Blade length2168.5mm
Weight186g
Steel10Cr15CoMoV
Hardness60±2 HRC
Edge angle15° (degrees per side; factory 12-15 deg/side)
ConstructionHidden Tang
HandleOlive Wood
Made inChina (Yangjiang, Guangdong)
Hand-wash only — not dishwasher safe.
IN HAND
Olive wood, hidden tang
The handle is solid olive wood over a hidden tang, so the knife sits light and balanced at roughly 186g. Olive wood has a dense, close grain that takes a warm finish and feels natural in a wet kitchen. A long bread knife spends most of its working life drawing back and forth, so a comfortable, grippy handle matters more here than raw heft. Hand wash and re-oil the wood occasionally to keep it sealed.
The difference
Why this knife
Pin Series 8.5" Bread Knife
- Dedicated serrated edge made to saw, not crush
- Long 8.5" blade clears most loaves in one pull
- 3-layer 10Cr15CoMoV composite core at 60±2 HRC
- Olive wood handle over a hidden tang
- Lifetime warranty against manufacturing defects
A straight-edge knife pressed into bread duty
- Pushes down and compresses a fresh loaf
- Crust tears and the crumb squashes flat
- Dulls fast dragging a fine edge across hard crust
- Generic handle, no thought to slicing comfort
- No serration, so it can never saw cleanly
In the box
Everything it comes with.
- 8.5" Pin Series Bread Knife
- Olive wood handle, hidden tang
- Care and warranty information
Arrives ready to gift.
Pin Series
Ready when you are.
PIN SERIES · BREAD
Add to cart — $57.71- 30-day returns
- Free shipping over $100
- Lifetime warranty
FAQs
Can I sharpen or hone a serrated bread knife like a normal blade?
No. A serrated edge can't be honed on a steel or run across a whetstone like a straight edge. Each tooth is ground individually. A good serrated knife holds its edge for years, and when it finally dulls it is sharpened tooth-by-tooth with a tapered rod, not on a flat stone.
Why a dedicated bread knife instead of my chef's knife?
A chef's knife presses straight down, which crushes a fresh loaf and tears the crust. A serrated edge saws on the pull, so it slices through crust and soft crumb without squashing either. It also handles tomatoes, citrus and cake far better than a straight edge.
What is the blade made of?
A 10Cr15CoMoV core hardened to 60±2 HRC, clad in two outer layers of SUS410 stainless in a 3-layer composite. It is a san-mai style composite clad blade, not a patterned multilayer Damascus.
How long is the blade?
8.5". That length lets the serrations clear most household loaves in a single pull, which gives a cleaner slice face than sawing back and forth.
Is it dishwasher safe?
No. Hand wash and dry it. The olive wood handle should be re-oiled occasionally to stay sealed against water.
What handle does it have?
Solid olive wood over a hidden tang, balanced for the back-and-forth slicing motion a bread knife lives on.
Is it covered by a warranty?
Yes. It carries a lifetime warranty against manufacturing defects through xinzuo.com.au.
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From the journal
Guides to help you get the most from your knife
