This extraordinary bread knife, destined for unparalleled slicing performance, was forged by hand in northern Austria at the shop of Martin Huber. Serrated from heel to tip, 300mm / 11.8″ of edge guarantee no loaf is too large, no sandwich too stacked. As beautiful as it is powerful, the blade is shaped from a house-made formula that sees vintage wrought iron layered atop a vein of pure nickel, the carbon diffusion inhibitor, over the hard, sharp, dark core of 1.2419 high-carbon steel. The hammer marks along the brute-de-forge flats and ricasso are visual evidence of the blade’s hand-hammered origins. For comfort and control in a beautiful, ergonomic Western form is a full-tang handle carved from dark, moody poplar burl over black micarta liners. Whether in the home kitchen, serving at the dining table, or hard at work in the main street bakery, this heirloom bread knife will turn heads wherever it goes.