My friend, whom makes specialty bread as a side gig, asked for a bread knife that had a 12-14 inch blade. After the first rough forging, the blade ended up 14 inches long. Then he told me he would like to keep the brute de forge finish on upper part of the blade. Because it was too thick to do that, I had to forge it longer to thin it down. The blade grew another inch. I then was looking through bread knife images and stumbled across “bread swords” and showed my friend some images. He REALLY liked the katana style blades, so I ended up adding a tanto tip to it, which drew the blade out even longer. I did grind it back, so the final dimensions are 16.5in blade with a 15in serrated section.

Anyways, this bread sword started off as a 3/4in round bar of 1085 carbon steel. The handle is blue dyed and stabilized block of hemp-wood made by Bitterroot Handle Works out of Montana. I added a thick chunk of brass with some accent lines to increase the handle weight and add some contrast.