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.