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10" Bread Knife - Uliassi Series (X03)
A 10" serrated bread knife from the X03 Uliassi Series. The 73-layer Damascus blade runs on a 14Cr14MoVNb powder-steel core, hardened to 62±2 HRC, with a machine-ground serrated edge and a curved tip built to saw through crust without crushing the crumb. Rosewood handle, hidden tang, lifetime warranty.
$359.95
or 4 interest-free payments of $89.99 with
30-day returns
Regular Post $14.95 - 2-5 business days
Lifetime warranty
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IN STOCK
Serrated Edge
Crust Without Crushing
62±2 HRC
73-Layer Damascus
10" Blade
Rosewood Handle
DESCRIPTION
Stop sawing at your sourdough. A good bread knife doesn't press down and crush the crust - it glides through with almost no pressure, and the crumb stays intact below the serrated edge. At 10 inches, this one handles the full width of a pullman loaf, a long batard, or a round boule in a single stroke without the blade running out of room halfway across. It's also the right length for slicing layer cakes and ripe tomatoes where a shorter serrated blade drags and tears.
Length That Actually Matters
Most bread knives are 8 or 9 inches. That's fine for sandwich loaves but leaves you starting and stopping mid-cut on larger artisan breads and anything over 25 cm across. The 10-inch blade covers the full width of a standard batard in one pass, which means cleaner slices and less of the tearing you get when you have to restart. It's not a specialty tool for a niche use case; it's the size the job actually calls for.
73-Layer Damascus on a Powder Steel Core
The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62 HRC. Even on a serrated blade, the underlying steel hardness determines how long each serration stays sharp and how well it cuts through brittle crusts without rolling or dulling on the second dozen loaves. The Damascus cladding runs the full length of the blade on the flat spine side, and the rosewood handle sits well in a guide-grip for long horizontal strokes. Hidden tang construction keeps the balance forward where a bread knife needs it.
Specifications
- Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
- Hardness: 62 HRC (Vacuum Heat Treated)
- Blade Profile: 10-inch serrated bread knife
- Handle: Rosewood, hidden tang
- Use: Slicing sourdough batards, pullman loaves, boules, layer cakes, and ripe tomatoes.
- Series: Uliassi Series (X03)
- Model: X03-MB
Complete Your Set
Pair it with the Uliassi Series 10" Chef Knife (X03-10QF) for the prep work before the bake, and the Sharpening Rod (X03-MDB) to keep the rest of the collection in line between sessions.
READY TO GIFT
Arrives in a premium gift box engraved Xinzuo for Mauro Uliassi, with a matching wooden sheath. Ready to give — or to keep.
THE NERDY BITS
- Blade length: 10"
- Blade: 73-layer Damascus steel
- Core steel: 14Cr14MoVNb powder steel
- Cladding: 72 layers of 316/316L stainless steel
- Hardness: 62±2 HRC
- Heat treatment: vacuum heat treatment and deep freeze
- Edge: serrated, machine-ground, with a curved tip
- Edge angle: 15° per side (15°±1)
- Handle: rosewood
- Tang: hidden tang
- Rivets: brass rivets with decorative mosaic pin
- Weight: approx. 250g (product)
- Damascus pattern: forged into the steel, not laser-engraved
- Care: hand wash only, not dishwasher safe
- Origin: Yangjiang City, Guangdong, China
- Warranty: lifetime
X03 ULIASSI SERIES
The bread knife that saws, not crushes
Crusty sourdough, soft milk loaf, ripe tomatoes. A straight edge tears them. This 10" serrated blade catches the surface and saws clean through, so the crumb stays intact and the crust shatters instead of compressing. It is the X03 Damascus build given the one edge geometry bread actually needs.
Add to cart — $359.95
In stock. Ships from Australia. Hand-wash only.
WHY SERRATED
Pointed serrations do the work
The serrated edge grips and cuts on the draw stroke, so you let the length of the blade do the cutting instead of pressing down. A 10" blade clears a full boule or a sandwich loaf in one pass. The curved tip helps you start the cut on a hard crust and finish clean at the board.
- Serrated edge
- 10" blade length
- Curved tip for crust
- Draw-stroke cutting
- Crumb stays intact
THE STEEL
73-layer Damascus over a powder-steel core
The cutting core is 14Cr14MoVNb powder steel, hardened to 62±2 HRC through vacuum heat treatment and a deep-freeze cycle for fine, even grain. It is clad in 72 layers of 316/316L stainless to make a 73-layer Damascus blade, with the pattern forged into the steel rather than laser-etched.
Specification
The details.
TypeBread Knife
Blade length254mm
Weight250g
Steel14Cr14MoVNb (powder)
Cladding73-layer Damascus
Hardness62±2 HRC
Edge angle15 (degrees per side; 15°±1)
ConstructionHidden Tang
HandleRosewood
Made inChina (Yangjiang City, Guangdong)
Hand-wash only — not dishwasher safe.
IN THE HAND
Rosewood and a hidden tang
The handle is rosewood set on a hidden tang, finished with brass rivets and a decorative mosaic pin. At roughly 250g the knife is light enough to saw without fatigue through a stack of loaves, and the handle sits clear of the board so your knuckles stay above the cut.
The difference
Why this knife
X03 Uliassi Bread Knife
- 73-layer forged Damascus over 14Cr14MoVNb powder steel
- 62±2 HRC, vacuum + deep-freeze heat treated
- Pointed serrations that saw crust without crushing crumb
- Rosewood handle, hidden tang, lifetime warranty
Generic serrated bread knife
- Stamped single-piece stainless, no Damascus cladding
- Softer, unspecified hardness
- Wide rounded scallops that tear soft crumb
- Moulded handle, often a riveted-on tang, limited warranty
In the box
Everything it comes with.
- Knife
- Wooden sheath/saya
- Premium gift box
Arrives ready to gift.
Xing Series
Ready when you are.
X03 ULIASSI SERIES
Add to cart — $359.95- 30-day returns
- Regular Post $14.95 - 2-5 business days
- Lifetime warranty
FAQs
Can I sharpen a serrated bread knife on a whetstone or honing rod?
Not the way you would a straight edge. The serrations are ground into the blade, so you can't run it along a stone or hone it on a steel without flattening the teeth. Each serration is sharpened individually with a tapered rod, or sent out for service. In practice a quality serrated edge stays usable for years before it needs attention.
Why serrated instead of a straight slicing edge for bread?
Serrations grip the crust and cut on the draw stroke, so you saw through instead of pressing down. A straight edge compresses a soft loaf and tears the crumb. The pointed serrations and curved tip here are built to shatter crust and leave the inside clean.
Is the blade real Damascus?
Yes. It is a 73-layer Damascus blade: a 14Cr14MoVNb powder-steel core clad in 72 layers of 316/316L stainless. The pattern is forged into the steel, not laser-etched on.
How hard is the blade?
62±2 HRC. It is hardened with vacuum heat treatment and a deep-freeze cycle for a fine, even grain, which holds the serrated edge longer.
Can it go in the dishwasher?
No. Hand wash only and dry it straight away. Dishwasher heat, detergent and knocks damage both the edge and the rosewood handle.
What is the handle made of?
Rosewood on a hidden tang, finished with brass rivets and a decorative mosaic pin.
Is it covered by warranty?
Yes, it carries a lifetime warranty against manufacturing defects.
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From the journal
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