Attempting to slice a perfectly baked loaf of sourdough with a standard straight-edged knife is a culinary endeavor fraught with frustration. The result is rarely the clean, precise cut desired, but rather a crumbly, uneven mess. For those who appreciate the art of sandwich making, from the thinnest slivers of tomato to hearty slices of artisan bread, a specialized tool is indispensable: the serrated knife. However, not all serrated knives are created equal. After extensive testing and analysis of 35 different models, a clear hierarchy of performance has emerged, with a focus on blades that effortlessly glide through dense crusts and delicate interiors alike.
Recent updates to this evaluation included the testing of six additional budget-friendly bread knives. Among them, a notable contender from Winco, while not making the absolute top tier, still warrants consideration for its merits. The ideal serrated knife, as determined by extensive testing, typically features a stainless-steel blade with a degree of flexibility, enabling it to masterfully navigate tough exteriors and soft insides with minimal effort. This rigorous testing process has identified several models that have earned a permanent place in professional and home kitchens alike.
Our Top Picks for Slicing Perfection
Best Bread Knife Overall: Tojiro 10.6" Bread Slicer F-687
The Tojiro 10.6" Bread Slicer F-687 emerges as the leading contender in the competitive landscape of bread knives. Hailing from Japan, Tojiro has a consistent track record of producing high-performing kitchen tools, and this bread slicer is no exception. It recently supplanted the long-standing top pick, the Mac knife, by offering a superior balance of performance and price.
The F-687 boasts a substantial 270mm (10.6-inch) blade, which is ample for tackling wide loaves of sourdough or focaccia in just a few fluid strokes. A gentle curve in the blade provides testers with enhanced leverage, particularly beneficial when dealing with the particularly resilient lower sections of crusty loaves. The blade’s scalloped edge is exceptionally sharp, demonstrating an ability to slice through the slippery skin of ripe tomatoes with ease, producing wafer-thin slices without any tearing or snagging. The pakkawood handle is ergonomically designed with a contoured belly, ensuring a comfortable and secure grip. Furthermore, the knife’s sturdy, full tang construction signifies its durability and quality craftsmanship.
While the Tojiro F-687 is a stellar performer, its primary drawback is its price point. In the realm of bread knives, cost does not always directly correlate with quality, suggesting that more economical options can also deliver satisfactory results. Nevertheless, for those seeking an exceptional blend of cutting prowess and refined design, the Tojiro F-687 represents a significant investment in culinary excellence.
A Dependable Budget Option: Mercer Culinary M23210 10" Bread Knife
Premium bread knives certainly have their advantages, but the reality is that exceptional slicing capability does not necessitate a prohibitive cost. The Mercer Culinary Millennia 10" Bread Knife, priced at under $20, stands as a testament to this principle and is a frequently used tool in the Bon Appétit Test Kitchen. Its enduring utility has earned it high praise from culinary professionals.
Featuring deep, wide serrations, often described as a "wavy edge," this knife distinguishes itself from the pointier teeth found on some other models. The ergonomic handle, crafted from a blend of rubber and plastic, offers a comfortable and secure grip, even during prolonged use. While this knife is not full-tang, a common characteristic at this price point, it still conveys a sense of stability and balanced design. Editors have consistently relied on the Mercer Culinary M23210 for a wide array of slicing tasks, from dense breads and pineapples to ripe tomatoes and generously filled BLTs, consistently delivering reliable performance.
Despite its commendable performance for its price, the Mercer Culinary M23210 is not without its minor limitations. It was found to be slightly less sharp than some of the other top-tier knives, occasionally requiring a bit more effort to cut through exceptionally crusty loaves. Additionally, the plastic handle, while functional, may not offer the same level of comfort as more premium materials for some users. Nevertheless, its affordability and consistent performance make it an outstanding value proposition.
The Premium Splurge: Shun Classic 9" Bread Knife
While chef’s knives often garner attention for their blade steel and aesthetic appeal, bread knives are primarily judged on their functional efficacy. Although high-end performance is achievable at lower price points, the Shun Classic 9" Bread Knife offers a compelling package of both form and function.
This exceptional knife is forged from Damascus steel with a VG-MAX core, a steel alloy with a significantly higher carbon content than is typically found in bread knives. This advanced composition ensures that the serrated edge retains its sharpness over extended periods, a crucial attribute for a tool that demands precision. In testing, the Shun Classic effortlessly sliced tomatoes into paper-thin rounds and met even the most robust sourdough crusts with minimal resistance. The blade’s generous height provides added heft and cutting force without compromising maneuverability. The Japanese wa-style handle, characterized by its lack of palm swell or specific shaping, allows users to adopt their most comfortable grip, promoting optimal leverage and control.
While the Shun Classic bread knife commands a higher price tag than many competitors, its performance and quality of materials justify the investment. For individuals who prioritize longevity of sharpness and superior craftsmanship, this knife represents a significant upgrade. However, its 9-inch blade, while adequate for most loaves, can be somewhat challenging for wider boules, requiring a slight angling of the knife to achieve a complete slice. The substantial cost may be a deterrent for some, but for those who appreciate meticulous knife construction and premium steel, the Shun Classic bread knife stands as a worthy, albeit luxurious, choice.
How We Tested Bread Knives
The selection process for the best bread knives was a meticulous and multi-faceted endeavor. It began with consultations with experienced Test Kitchen editors to identify the knives they had relied upon throughout their professional careers. This curated list formed the basis for our initial testing phase.
Subsequently, over two dozen bread knives were subjected to rigorous trials. The primary focus was on their ability to slice through two challenging food items: crusty sourdough bread and ripe winter vine tomatoes. These ingredients were specifically chosen to represent the quintessential "firm-outside, soft-inside" texture that serrated knives are designed to master. The testing protocol aimed to evaluate not only the initial cutting performance but also the long-term durability and sharpness retention of each blade. This included extended use in daily kitchen tasks to assess how well the blades maintained their edge and whether the handles exhibited any signs of wear or structural compromise over time.
What Makes the Best Bread Knife
The evaluation criteria for determining the best bread knives were centered on several key performance indicators that contribute to an optimal slicing experience. These factors collectively distinguish a truly superior bread knife from its less capable counterparts.
Effortless Slicing
An ideal bread knife should practically execute the slicing action with minimal user input. Our testing revealed that thinner blades generally outperformed thicker ones in this regard, allowing for a smoother glide through dense exteriors. The best knives made the cutting process feel almost effortless, requiring very little downward pressure.
Balanced Weight and Heft
A bread knife needs sufficient heft to effectively cut through foods with a firm exterior and a delicate interior, such as crusty bread or ripe tomatoes. However, a knife that is excessively heavy can become cumbersome and difficult to maneuver, detracting from the overall user experience. The ideal balance of weight provides adequate leverage without sacrificing control.
Serration Design
The defining characteristic of a serrated knife is its toothlike edge. However, there is considerable variation in the design of these serrations. Options include rounded, scalloped teeth; sharp, pointed teeth; and even double serrations, which combine both. Counterintuitively, our testing indicated that knives with excessively pointy teeth risked snagging and tearing the soft interiors of bread or the flesh of tomatoes. While scalloped teeth might appear less aggressive, they often proved more effective in achieving clean cuts.
Ergonomic Handle and Overall Balance
The knife’s handle is a critical component of its overall usability. We sought knives with ergonomic designs that naturally conform to the hand, providing a comfortable and secure grip. The balance between the handle and the blade was also a significant consideration. A well-balanced knife feels substantial enough to offer proper leverage when slicing hardier items, yet remains nimble and easy to control. The knives that ultimately earned top honors were those that felt the most stable and comfortable to hold, were easiest to work with, and produced the cleanest cuts.
Other Bread Knives We Like
Beyond the top-tier selections, several other bread knives demonstrated commendable performance and are worthy of consideration for various culinary needs.
Dexter Russell Basics 10" Scalloped Bread Knife
This Dexter Russell knife was a strong contender for the best budget option due to its exceptionally sharp scalloped blade. It adeptly handled both tough sourdough crusts and the delicate skin of tomatoes. While it ultimately did not clinch the top budget spot, it remains a viable alternative if the preferred Mercer Culinary model is unavailable. Its slightly less comfortable handle and marginally less robust construction were the primary differentiating factors.
Winco Sof-Tek 9" Offset Bread Knife
The Winco Sof-Tek 9" Offset Bread Knife is characterized by its light weight, secure grip, and ease of control. Even with damp hands, the soft handle provides a notably secure hold. While it required a bit more effort to cut through very crusty sourdough, the offset handle design facilitates easier slicing through the loaf without knuckles colliding with the countertop. It also demonstrated excellent performance on tomatoes, slicing through their skins effortlessly without crushing the flesh. This knife is a solid choice for those who prioritize a comfortable and controllable slicing experience, particularly at its accessible price point.
Hedley & Bennett 8.6" Bread Knife
Shilpa Uskokovic, a senior test kitchen editor and baking expert at Bon Appétit, favors the Hedley & Bennett 8.6" Bread Knife for its sleek design and light weight. Despite its relatively shorter 8.5-inch blade, the angled, serrated edge tapers to a pointed tip, enhancing maneuverability and precision, particularly for more delicate slicing tasks. The knife is also available in a variety of colors and is reasonably priced at around $90. However, its shorter blade length means it doesn’t offer the same cutting force as longer blades when tackling larger loaves.
MAC Professional Series 10.5" Bread Knife
This German-made knife, while carrying a significant price tag, justifies its cost with a unique and highly effective design. The blade’s slight curve in the spine provides excellent leverage for cutting through crusty bread with minimal effort. Its rounded teeth offer exceptional sharpness, allowing for clean cuts without snagging. The MAC Professional Series distinguishes itself through its superior fit and finish. Featuring a full bolster that accommodates a pinch grip and full tang construction with three handle rivets, this knife is built for durability and heavy use. While arguably overkill for a typical bread knife, it appeals to knife enthusiasts and collectors of the MAC Professional line.
The MAC Professional bread knife performed exceptionally well in tests, slicing through the hardest crusts and tomatoes with ease. It also offered a comfortable hand feel, despite its slightly heavier weight. While its price-to-performance ratio didn’t place it in the top tier for general recommendation, it remains a superb option for those with a higher budget and an appreciation for premium cutlery.
Tojiro Bread Slicer 9.25" FU-737
Tojiro’s reputation for high-performance, budget-friendly knives extends to their bread slicer. The FU-737’s notable blade flexibility, while potentially surprising to some, offers an advantage by requiring less effort to saw through thicker loaves. Its razor-sharp teeth cut quickly and cleanly, and the thinner spine minimizes resistance, even on the crustiest breads. It sliced through tomatoes with the ease of butter and its light weight (3.9 oz) made controlling the longer blade effortless. This knife is an excellent choice for frequent bakers and those who appreciate large loaves, offering a sharp edge and a reasonable price. The handle, however, is on the smaller side, which might be less comfortable for individuals with larger hands.
Wüsthof Classic 9" Double Serrated Bread Knife
This Wüsthof knife presents an intriguing design with its double serrations, similar to its higher-end counterpart, offering comparable performance on waxy surfaces. However, it encountered minor difficulties with crusty bread. The primary concern is its price, which is significantly higher than the standard Classic series, making the benefits of the Ikon finishes less compelling compared to the functional advantages of the double serration itself. For those prioritizing double serration, the standard Classic offering is likely a more pragmatic choice.
Mercer Culinary 8" Züm Bread Knife
The Züm knife from Mercer Culinary stands out for its sharpness and comfortable handle. It efficiently sliced through tomatoes, piercing their skins without crushing the delicate flesh, and cleanly cut through sourdough bread without snagging. The main drawback is its 8-inch blade, which is somewhat short for larger sourdough loaves. However, at around $50, it offers high-end handle construction and a full bolster, making it an effective budget alternative. It’s a good option for those who prioritize a very comfortable handle.
Misen 8" Serrated Knife
Misen’s serrated knife performed competently in tests, cleanly slicing through tomatoes and bread without significant issues. The handle was comfortable, and the overall build quality was satisfactory. Its taller heel also proved beneficial for slicing larger sourdough loaves. However, its performance did not quite reach the level of the top-tier knives, and its price point was higher than other budget-friendly options that offered comparable or superior results. It is a reasonable choice if found on sale, but generally, other options provide better value.
Bread Knives We Don’t Recommend
While many knives performed admirably, a number of models fell short of expectations, either due to exorbitant pricing, subpar performance, or design flaws.
- Bob Kramer Essential Bread Knife by Zwilling: The exorbitant price tag of over $400 makes this knife impractical for its intended purpose, despite its excellent cutting ability and carbon steel construction.
- Global G-21/8 8-Inch Bread Knife: While well-balanced and decently sharp, the metal handle is polarizing, and its performance on tomatoes was slightly marred by snagging.
- Henckels International Classic 8-inch Bread Knife: Although it performed well on tomatoes and had a comfortable handle, the 8-inch blade struggled with larger loaves.
- IKEA VÖRDA Bread Knife: This knife sliced bread and tomatoes adequately but did not excel in either task, with serrations that were not the sharpest.
- Kuhn Rikon 8" Serrated Knife: While sharp, the blade’s limited reach made it challenging for wider loaves, though it would be suitable for smaller breads.
- Lamson 8" Serrated Knife: The teeth lacked sufficient sharpness, leading to snagging on crusty bread and requiring significant force. The blade was also too short for whole loaves.
- Made In 8" Bread Knife: This knife was notably heavy, with a thick spine that hindered maneuverability and snagged on sourdough crust.
- Victorinox 8" Granton Edge Bread Knife: The plastic handle felt cheap, and the knife’s light weight led to a lack of control and uneven slices.
- Wüsthof Classic 8" Bread Knife: Despite its sharpness, the 8-inch blade and lack of heft prevented it from being a top recommendation, especially considering its price.
- Wüsthof Classic Ikon 9" Double Serrated Bread Knife: While the double serrations performed well, the higher price point compared to the standard Classic model made it a less compelling value.
- Zulay 8" Serrated Knife: The blade was shorter than advertised, making it difficult to cut wide loaves and challenging to control, resulting in imprecise slices.
- Zwilling Gourmet 8" Bread Knife: The teeth often caught on crusty sourdough, requiring excessive force, and the clunky handle made it awkward to hold.
- Zwilling Double Serrated Bread Knife: While a good slicer, its weight and high price made it less desirable than other options.
FAQs
How do I keep my bread knife in prime slicing condition?
It is crucial to hand-wash all bread knives, even those advertised as dishwasher-safe. The high heat and harsh detergents in dishwashers can warp or damage the blades. With proper care, good bread knives maintain their sharpness for years. When a bread knife eventually dulls, replacement or professional sharpening are the recommended options. Attempting to sharpen serrated knives at home with standard sharpeners is strongly discouraged, as it requires specialized tools. For premium knives, professional sharpening services or mail-away options like Knife Aid are advisable. For budget knives, replacement is often more cost-effective than servicing.
Why are serrated edges better for slicing bread?
The toothlike edges of serrated knives grip and cut through hard bread crusts without crushing the soft interior. This ability to saw through dense exteriors while preserving the delicate crumb is what makes them indispensable for bread.
What should you look for when buying a knife for slicing sourdough, specifically?
For sourdough, a knife with sufficient heft and a longer blade is recommended. The heft provides leverage needed to cut through tough crusts, while a longer blade allows for sawing through wider loaves with fewer strokes, ensuring cleaner, more uniform slices.
