Serrated Bread Knife

An 8-inch serrated bread knife. The one job a chef's knife genuinely cannot do: a straight edge compresses a loaf before it cuts, so a good sourdough ends up squashed flat and the crumb tears. Serrations bite through the crust first and saw through the soft interior without crushing it.

Eight inches is the useful length — long enough to cross a bloomer or a round sourdough in one pass, short enough to stay controllable. It is not only for bread. A serrated edge handles tomatoes, citrus, sponge cakes and anything else with a firm skin over a soft middle.

Why you'll love it

• Cuts without crushing — serrations bite the crust instead of compressing the loaf.
• Crosses a full loaf — 8 inches spans a bloomer or round sourdough in one stroke.
• More than bread — tomatoes, citrus, sponge cakes, anything with a skin.
• Stays usable — a serrated edge keeps cutting long after a straight one dulls.

Details

• Blade: 8 in, serrated
• Care: hand wash and dry immediately
• Ideal for: bread, pastry, tomatoes, citrus, cakes

Let the blade do the work — long slow strokes, no downward pressure. Serrated edges can't be honed at home, so treat this as a knife you replace rather than resharpen.