Any very sharp carbon slicer will make a clean cut thru fresh french loaf.And a carbon gyuto can cut bread for croutons for hours.Will admit for fancy stacked sandwitches,clubs etc. a good bread knife does well.
It is getting boring, I know, but after getting the MAC superior I just do bot need to think of spending more for fancier knife. It works perfectly, it is flexible, but not too much, it has great F&F, 26cm blade is long enough and is relatively lightweight. The slightly curved blade cuts very well even fresh crusty bread. I payed around 70€ (in Germany) and it was money well spent.