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Thread: Bread knife?

  1. #1

    Bread knife?

    I'd like to replace our bread knife. We have an old, cheap-ish Deglon knife and the handle is beginning to crack and loosen. Althought the knife is only 8" long, I do like the style of the serrated edge...something Deglon refers to as half round teeth. Also - the bevel is one sided, which makes it easy to cut very thin slices. Any rec's for a replacement? I've heard good things about the Tojiro bread knife, and also the Bob Kramer from Zwillings, though the latter seems crazy expensive for a bread knife. Maybe it's just me but I can't seem to put a bread knife in the same category cost wise as other kitchen knives.

    Thanks!

  2. #2
    Senior Member Justin0505's Avatar
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    What kind of bread do you cut most? The Tojiro (ITK model) has "round" teeth that do very well with 90% of what I've cut, but are not best suited for very hard, crusty, armored bread. For that, something with pointy teeth works best. One other consideration is that knives that have the "round" serrations will be more gentle / cause less destruction to both the baked-goods, and the cutting board; point-toothed blades then to be pretty brutal to everything that they touch.

    Personally, I had a great experience with my ITK bread knife (which was from the first batch imported by CKTG) but, I've heard that others had handle fit / quality control issues with some of later batches (a know Tojiro issue).

    This is a topic that comes up pretty frequently on here, the search function is pretty weak, but if you poke around, I'm sure that you will find more options than you ever cared to see on this topic.

    Lastly, I posted a video over in the media center that might give you an idea of what I'm taking about RE: the "round" teeth: http://www.kitchenknifeforums.com/sh...365#post108365

  3. #3
    +1 on the Tojiro ITK 270mm.

  4. #4
    Senior Member chazmtb's Avatar
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    I have and like the Tojiro ITK bread knife too.

    http://www.cutleryandmore.com/tojiro...-knife-p124765 and many other sites.

    However, one word of caution. The blade of the tojiro is pretty flexy, so if you are cutting a very hard crusty loaf, be careful, because the blade flex can cause cuts to go offline, and you may not get perfectly straight cuts as you intended. That also means watch out for fingers in some cases.

    Given that, the Tojiro is damn sharp for a bread knife.

  5. #5
    I like the Tojiro ITK alot too. And I have also used it to cut large roasts, which it does very well. I don't see any of the tearing you might get with a serrated knife.

  6. #6
    Senior Member Johnny.B.Good's Avatar
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    I'm in the same boat as the OP, but am torn between the 270mm ITK and the (rather significantly more expensive) 300mm Misono Molybdenum:

    http://japanesechefsknife.com/Molybd...EIGHT:%20240px

    Anyone here own this one?

  7. #7

  8. #8
    Senior Member
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    I've got the MAC bread knife and really like it..

  9. #9
    Thanks for the replies! And apologies for a 'repeat question'. I used the search, but kept getting recipes and such - should have worked harder.

    Some points that came up - we do cut a lot of crusty artisan bread, and I don't really like any flex in knives - with the exception of my boning knife - so that's something to think about. I'm not concerned about tearing/ripping delicate bread....we also have an old Sabatier 'ham knife', which I've never actually used for ham, but works great for cutting thin slices of soft breads like brioche.

    TB that handle is beautiful - I'm on a slow mobile connection so I can't open your link - did you do that yourself?

    Johny - I like the looks/profile of the knife you linked - let us know if you go for it.

  10. #10

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    Looking for high end...try a Gude. I have never used one, but hear they are phenominal. Perhaps Dave can chime in to his experiance with his. http://www.tenera.ch/guede-alpha-bar...n&currency=USD

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