Bread Knives Reviews

OK, a few more:

This knife is one of the easiest to use, cheapest, decent bread knives I have ever used. It is about as good as my MUCH more expensive WMF set. I am quite impressed.

This knife is the perfect blend of ergonomics and functionality. For hearth baked bread with a frim crust it is the only product available to cut with any success. I only have one complaint and it is the length of the blade. For large boule type loaves if is difficult to cut all the way through. A 10 inch blade would be helpful in this case.

Cuts right through my whole grain breads no problem. You can't beat the price.

One of my young ones received this as a gift and when it arrived at work we all just HAD to give it a try. We bake all of our breads from scratch and our crusty loaves surrendered meekly to this blade in two strokes no matter which recipe we attacked...it even sliced our house "Wonder Bread" sandwich loaves cleanly! This 9 inch is sooo much more versatile and heftier than the 8 inch ...size really does matter.
I'm biased against all Wusthof "Classic" knives...I think that they're too light weight and small scaled (the grip is too narrow for me) but...
I bought TWO of these for myself 'cause this is the BEST bread knife that I've EVER used although I highly recommend the "Grand Prix" line for it's better "grip".
Biased or not I'm still loadin' dis bad boy up wit tha MAX ...5 mojo*z! HAZAAH!!!

This knife makes me wish bread did not come sliced. It feels great and performs great. It works on watermelon too, though I'm not sure if I should be using it that way, so don't take my advice there.
If you need a bread knife, buy this one.

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model, the bread knife, is a great knife. Many people think tomatoes are the hardest food items to clearly cut. I think bread is much more difficult; but this knife makes the task seem easy.

I highly recommend the Wusthof 9" bread knife.

I HAVE LOOKED LONG AND HARD TO FIND A QUALITY TOMATO KNIFE FOR A GOOD PRICE.THIS IS IT.

This is a great knife for the job (as well as a few others). It as a flat backside, a hollow ground front, and a semi-serrated edge. It is also sharp, and easy to sharpen. It will slice a tomato or a cuccumber into paper thin layers without tearing the skin. Since it is designed as a right handed implement (it's design requires one handednes), I have to adjust my normal habits to use it (I am left handed), but it is worth the effort. This China forging of German steel reeks of quality. It is beautifully made, and features a blade geometry that simply cannot be duplicated in a stamped steel blade. Balance and "feel" are equal to the mainstream German brands without the high cost. The Calphalon knife series is almost a secret, as it does not appear when you list "all brands" of cutlery on the Amazon site. Curious... In any event, the entire line looks excellent, and I hope they get more exposure. I just wish they would offer left handed versions of their one handed knives. Oh, one more thing. If you have a problem with a "made in China" label on your German steel knives, don't worry, as the country of origin label is just a sticker on the handle. It washes right off. On the other hand, premium products from China in the last few years stand up well next to those from anywhere else, and need no excuses.

This is a great knife and not just for tomatoes. I use it for everything and it cuts great. The handle is comfortable to hold and the knife is weighted well. When preparing dinner, this is the knife I take out first. Just don't put it in the dishwasher, it really will dull the blade. It's an all around great knife at a great price.

This knife is very heavy, & is perfect for slicing & dicing. It is very sharp, & will cut through anything with ease. I plan to buy more of knives by this manufacturer. I have a full set of Calaphon cookware, & you can't go wrong with this brand. It has a full tang, & a lifetime guarantee.

I'm not a chef nor much of a cook so I want and need just one all-purpose knife in the kitchen for most jobs. This knife is perfect. I love the feel, heft, and size. It's also WONDERFUL to have a sharp knife in the house!! This purchase has taught me that knives are one of those things where you truly get what you pay for. WORTH EVERY PENNY.

I bought this knife as part of the 15 piece set. As with all the knives in the set (see review), it is a wonderful example of the knife makers art. Everything from design to execution is on par with any knife produced in Germany. They just feel right in your hand. The steel is a great compromise between stain resistance, and edge keeping ability. A simple rinse and wipe keeps it looking new, yet a few strokes on a whetstone bring it to a razors edge. These are knives that you will be proud to own.

Cuts bread from my machine very easily and doesn't make as much of a mess as other knives. Price is also very good for such a quality knife.

I've only used stamped serrated bread knives with tiny little teeth that create a mess and take some work.
I was amazed at the few crumbs this knife produced when cutting. With the weight of the knife it helps in making even slices very easy with minimum effort. Good value too.

I have used stamped, serrated knives for bread duty for some time. I really didn't think that anything else was needed. Most of my sandwich bread, as well as all of my ethnic bread is made here at home, so it pretty much gets sliced on the fly.

When I bought this knife, I was impressed by the way that the extra heft of the forged blade cut through crust without complaint. I also bought a plastic "bread keeper" (which works very well), and it included a plastic slicing guide. I noticed that the Calphalon bread knife was able to produce consistant, thin sandwich slices with less effort than the lighter stamped knives. The slices are also smooth and straight, and are made with less crumbs. You can live without this knife, but it does the job just a little bit better, and it looks and feels wonderful.

I bought these for my wife for her birthday. Its amazing how sharp they are and how easy they will cut almost anything. Im very impressed at the quality and the beauty.

I just received these knives as a wedding present and they are not only really great knives, but they look good! I would recommend these to anyone. They are definitely worth the money, and go well with the steak knives, too!

These are by far the best knives around! I highly recommend any and all of them.

I purchased this knife by itself (not in a set) and find it to live up to it's "utility" claims. For those of you who buy knives individually instead of in large sets, this is a nice addition. I was looking for something smaller to compliment my Santoku Chef's knife, but thought the smaller paring knife wouldn't be very useful for much else. This size works well for small chopping tasks and is easy to use for paring as well.

It really doesn't make much sense to get a set that includes several of these smaller knives. This one alone has exceeded all expectations.

This refers to the classic style which to me is my choice between both styles. This is one of the favorites in my Wusthof set. Quality,well balanced,holds a sharp edge,comfortable,rated #1 by Consumer Reports magazine; are some of the great comments on this knife as with all the other Wusthof knifes I have. Try one & you might be hooked on them like me. I recommend trying each style for some prefer the Grand Prix & others choose the Classic style. Either way, you are a winner with a Wusthof.

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

The Wusthof 4 ½ inch utility knife is a great all-around knife. This is the knife I use for the majority of my small chopping work (when I don't use a Chef's knife).

I never thought that I could fall in love with cutlery. But after having used the Grand Prix knives for a year, and having them stay as sharp as new, and cut so effortlessly, I have to say that I'm truly enamoured, and it's made my time in the kitchen so much more pleasant, that I'm becoming a better cook, just because I like to find new things to try out just so I can carve and cut them.

I did a lot of research before purchasing my Wusthof knives. The Wusthof Grand Prix line is consistently rated #1 by Consumer Reports. The bread knife did not come in my set, so I purchased it separately. Great investment! This knife goes through bread like, pardon the pun, a hot knife through butter. Wusthof is impeccable quality and very much worth the extra price. My next purchase will be the 5-inch serrated utility knife. Highly recommended!

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Grand Prix line is a more modern design than the Classic series, with a simple black handle. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model, the bread knife, is a great knife. Many people think tomatoes are the hardest food items to clearly cut. I think bread is much more difficult; but this knife makes the task seem easy.

I highly recommend the Wusthof 9" bread knife.

Excellent for slicing ripe tomatoes and thick-skinned fruit as well as dinner rolls, this is a great little knife to complement a quality set of sharp non-serrated knives.

We admit to being a little partial to Henckels cutlery and have wanted a 5" utility knife for some time for dicing green peppers, fine-slicing onions, and similar tasks. This item has a great smooth feel in the hand, with enough heft in the handle, and enough length on the blade, to provide excellent precision in whatever your smaller cutting tasks might be. "Sharp" goes without saying and our prior experience with Henckels serrated edges leads us to believe the knife might well outlast its owner!
We feel the price paid, especially compared to the Henckels Pro, 4-and-5-star models, was a fine deal and we are so completely satisfied, we highly recommend this outstanding piece of cutlery!

This is definitely the sturdiest, sharpest bread knife I've ever owned. The blade is completely rigid, no bending ever. The blade is super sharp, easily cutting through bread or whatever else I put it up against. Makes me wonder how I went so long with my old bread knife.

This bread knife gets the job done in record time with very little hand/wrist effort. Very little pressure on the knife was needed in order to slice through a loaf of very crusty bread from the bakery. In fact, my hand and wrist felt great after slicing the entire loaf into small pieces for appetizers, and the knife created very few crumbs.