VictorinoxFibrox 10.25-Inch Bread Knife with Serrated Edge and Black Handle

After buying sour dough bread at a farmers market and tried to slice it I knew I needed a different knife. I searched and decided on the mid-priced one. I am very pleased with the quality and the ability to make nice slices of different widths. It's easy and slices right through the loaf. I have to apply extra pressure to get through crust at the bottom. I am satisfied with the ease of use and definitely don't have worry about cutting myself. It's a good value for the cost. I handwash and put back in the shield that it came in to protect the blade. I would recommend.

Love this knife. I use it to slice my biscotti and it is perfect. No more crumbly cookies. Great quality.

The media could not be loaded. Due to all the preservatives in store brought bread my beautiful husband has been experiencing bloating. So, I have return to baking homemade loaf bread. His bloating issues are now resolved. Thank God!However, I had another dilemma. I needed a good something to help me slice my bread as close to store bought bread as possible. Well as you can see from the video I struck gold with this beautiful gadget!!I hope it doesn't dull out anytime soon. I read where some reviewers cut themselves using this knife. I find that impossible unless you are careless in how you use any knife.Pros:(1). Feels light but balance(2). Well constructed(3). Sharp(4.). Ease to use(5). Good value for the moneyCons(1). None so farA steady handy and a good knife will produce the bread thickness desired. Keeper😂

Got this knife as a gift. I make sourdough, boule shape. This knife cuts through the bread like butter, does not tear the crust like a regular serrated knife. Very comfortable handle, good weight, worth the cost.

Knife has a great edge that holds it sharpness for a long time many years, ergonomic handle and is lightweight. It can slice bread, tomatoes, cheese, even clean a chicken or slice through raw tenderloin. It covers a lot of jobs.

I purchased this knife along with chief's, flexible boning, long slicing, paring and Santoku knives, all from Victorinox and all with Fibrox handles.This particular knife is called a bread knife, but it has other uses, such as meat or cheese or fruit.It is stated to be serrated, but it is actually scalloped. One side is machine-ground in a scalloped fashion, the opposite side is flat. Or, it is supposed to be flat.I de-rated this knife one star because the flat side had a very pronounced burr, most probably caused by the scallop-grinding process.If present, this burr will complicate the proper use of the knife and may even cause operator injury.However, a quick stropping using the fixed (i.e., non-motorized) station of my Chef's Choice three-station motorized sharpener soon removed the burr and restored the knife to full functionality. That should not be required of a newly-purchased knife.The 10-1/4" length is perfect for any bread and the knife is suitable for other duties.I would pair this knife with a Victorinox 12-Inch long Granton edge slicing knife as amongst my most useful serving knives.As usual, the Fibrox handle is ergonomically correct and is virtually slip-proof.Special note: the performance of this knife was very definitely affected by the presence or absence of the anomalous burr on the flat side of the blade. As received (with the burr), the knife required significantly greater force and provided far less control in use. As corrected (with the burr removed), the knife required only modest force and provided complete control in use.Another special note: the performance of this knife with the burr does not materially affect its use as a bread knife, other than requiring significantly greater force. However, the burr causes tearing of meat, cheese and fruit, thereby limiting its use to breads. With the burr removed, the knife does not cause tearing, thereby significantly extending its usefulness. In one specific non-bread application, slicing very thin pieces of par-frozen lemon for making Shaker lemon pie, this knife really shined.Final special note: the scallops are on the right side of the knife. This makes the most sense for a right-handed user as the "line of sight", and the line of the cut will be aligned with the smooth left side of the knife.

We are thoroughly enjoying this knife. It's super sharp and the length is awesome for cutting into a boule'. I'm glad I got the longer knife for that reason. It's also convenient for cutting on the diagonal. I've used the entire length of the knife after being concerned it might be overkill. The length of this knife has also been essential for doing wonderfully straight slices. I love that. Since a bread knife is supposed to be used as a miniature saw and the sawing motion does the work of cutting, the length really needs to be sufficient. I'm glad I went with the longer length.I also read that there is a little flex to the blade, and there is. This hasn't reduced its effectiveness at cutting. However, when I cooked a more delicate bread in a dutch oven it came out darker than I prefer, the flex of this knife made it possible to shave off some thin strips from the top and bottom with ease and safety. I find I have tremendous control with my cutting using this knife. I wouldn't have been able to do this with my old bread knife.The only down side of the length is the leverage is slightly reduced nearer the top 2-3 " of the knife for me. Meaning that on a thicker crust, I had to do some more concentrated sawing with pressure to get though the bottom crust near the top of the knife. I would have had to do that with any knife.The clean up is a snap and it's ready to use at an instant.This is a terrific knife and a good value. I'm happy to have it!

This is one of my favorite knives ever. Basically everything about it is perfect. Form, function, sharpness. I used it daily as a line/prep cook in fine dining.