or
Home | Bread | Steelport 10” Bread Knife 52100 Carbon Steel Stabilized Maple

Steelport 10” Bread Knife 52100 Carbon Steel Stabilized Maple

£341.54
£341.54
Sold Out

Shipping calculated at checkout.
READ IMPORTANT DELIVERY OPTION INFORMATION

The blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. 

A proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. 

The STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.

The smooth, dark patina is not rough and grabby on food and does not impede the cutting. 


 

Bread Knife

Long blade with serrated edge for slicing.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Bread

A long, serrated knife used for slicing bread and baked goods without crushing. Its teeth grip crusts while gliding through soft interiors.

Listed Length: 10"
Total Length: 382mm
Edge Length: 254mm
Heel Height: 43mm
Spine Thickness: 3mm
Weight: 8.4 oz
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: 52100
Steel Hardness (HRC): 65
Maintenance: More Attention
Handle Type: Western
Handle Material: Integral Maple Burl

  • This is a reactive carbon steel knife.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Use only on a quality wooden cutting board.
  • Do not use on hard surfaces like bamboo or plates.
  • Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

£25.80
£25.80
Sold Out
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

£56.16
£56.16
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

£62.24
£62.24
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

£44.02
£44.02
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

£47.06
£47.06
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.36
£30.36

52100

Carbon (C): 0.95–1.10% | Chromium (Cr): 1.3–1.6% | Manganese (Mn): 0.25–0.45% | Silicon (Si): 0.15–0.35%

52100 is a bearing steel famed for fine carbides, great edge stability, and strong toughness for a high‑carbon alloy. Typically ~60–63 HRC in knives, it sharpens easily, takes a crisp edge, and excels in kitchen and field knives with basic care.

About Steelport Knife Company

Portland, Oregon, USA

Founded in 2020 in Portland, Oregon, Steelport is a modern American forge specializing in high-performance carbon steel kitchen knives. Led by Eytan Zias, the team uses locally sourced 52100 steel and Oregon maple burl handles, combining old-world forging with CNC precision. Each knife is heat-treated, ground, and finished in-house, with a natural patina and convex edge for superior cutting feel. Steelport’s designs merge Japanese and Western influences with a bold, sculptural look. Their small-batch production and commitment to American sourcing make Steelport a standout in premium domestic cutlery.

See All Steelport Knife Company