Bread knife recomendation

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Barmoley

Barmoley

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I need advice of the collective. A friend of mine needss a seretade bread knife. What are some reasonably priced, well performing options? Doesn't need to be one of the customs or anything like that. Is Gude the way to go or is there something better?

Thanks.
 
The MAC Superior is the most versatile in my bunch of bread knives and the one I would be inclined to gift. Gude is especially good on hard crusted bread but not so much on softer breads, croissants, Hawaiian rolls, etc.
 
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Mac, Tojiro or Mercer won't break the bank.

Gude for a step up.

Spare bread sword if you want to wow them.
 
I have the mercer. It cost $15 and feels like a $15 knife. Works fine enough I guess but unfortunately I have nothing to compare with. I've been eyeing black handled 270 tojiro that goes for around $60.
 
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Expensive for what it is but I don't regret getting this on sale. Well made, gorgeous handle, seems to work well on soft and hard bread alike. It's just a bread knife at the end of the day but I think it's a looker.


https://www.messermeister.com/products/oliva-elite-9-inch-scalloped-bread-knife

Never photographed directly but oft pictured in the background of all my profile shots

20240515_152254.jpg
 
daveb said:
The MAC Professional is the most versatile in my bunch of bread knives and the one I would be inclined to gift. Gude is especially good on hard crusted bread but not so much on softer breads, croissants, Hawaiian rolls, etc.
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Maybe it's just me (and I'm very much only an occasional user of that knife), but I have the MAC Professional ("Mighty") and I find it strangely flexible.
 
Had a MAC pro for many years, like it.
 
I think the usual recommendations are Mercer & Victorinox for low budget... if you want to spend a bit more there's Mac and Tojiro, and if you want to spend a lot Güde or one of the customs.
Personally I'm partial to stuff that's a bit longer if you want to cut proper breads. Ever since I started using the Victorinox 26 cm (~10,25 inch) I never wanted to go back to anything shorter.
 
We have gone through a bunch over the years. My wife finally settled on a French Opinel as her favorite. Besides bread it sees all most no other use.
 
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They’re out of stock now, but I picked up a Kagekiyo bread knife from Miura last month and love it. Ghosts through NYC bagels.
 
AT5760 said:
I'm a big fan of the Tojiro F-687. 270mm feels like a must.
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+1 on that. Got mine for about $60 and it has served me well for several years. It doesn't have traditional serrations, so I'm not sure how sharpening will go, but I figure at that price point I'll just buy another when the time comes.

It's currently on sale for $56 after the labor day coupon at Cutlery and More.
 
panda said:
stupid sharp OOTB but dulls incredibly quick. but they're cheap so toss and get new one.
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Not for me, so I want to give her something that will last for a while and that I don't need to worry about. Will probably get Mac pro or tojiro like you guys are suggesting. Need to get her another knife or two, so hard to shop for normies.:pullinghair:
 
aporigine said:
I’m using one of these. Got it a year ago when it was still $22.

View attachment 345909
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For those who can't read the kanji, that is a Tojiro.

panda said:
stupid sharp OOTB but dulls incredibly quick. but they're cheap so toss and get new one.
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Barmoley said:
Not for me, so I want to give her something that will last for a while and that I don't need to worry about. Will probably get Mac pro or tojiro like you guys are suggesting. Need to get her another knife or two, so hard to shop for normies.:pullinghair:
Click to expand...
 
Tomas Randa said:
Tojiro 270mm ITK
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I'm pretty sure the Tojiro F-687 is that same knife. Mark is probably just full of **** calling it an ITK and CKTG exclusive.

As for the cheaper Tojiro bread knife, I can't find it now, but when I was searching and landed on the F-687, I had read folks suggesting that the edge retention was worse and it felt flimsier. Between that and the 270mm vs. 235mm length, it sold me on the F-687. That said, I have no direct experience with the smaller one.
 
xsmx13 said:
I'm pretty sure the Tojiro F-687 is that same knife. Mark is probably just full of **** calling it an ITK and CKTG exclusive.

As for the cheaper Tojiro bread knife, I can't find it now, but when I was searching and landed on the F-687, I had read folks suggesting that the edge retention was worse and it felt flimsier. Between that and the 270mm vs. 235mm length, it sold me on the F-687. That said, I have no direct experience with the smaller one.
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Had I known any of this back then, I’d probably have saved up for the larger stablemate.

The rationalization engine is at low rpm because my bread knife use is infrequent and low-impact. Since at this time I don’t bake my own bread, I never have a crust with any real fight in it.
 
aporigine said:
Had I known any of this back then, I’d probably have saved up for the larger stablemate.

The rationalization engine is at low rpm because my bread knife use is infrequent and low-impact. Since at this time I don’t bake my own bread, I never have a crust with any real fight in it.
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I mean from what I've seen any Tojiro for $22 bucks seems hard to argue with. 🤘
 
xsmx13 said:
I mean from what I've seen any Tojiro for $22 bucks seems hard to argue with. 🤘
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Mine did not arrive wicked sharp.

It replaces a (cheap stamped made in China) bread knife that was iirc a wedding present and a divorce survivor. It was pretty dull, but over a few episodes of Babylon 5, and armed with an unsharpened roundbody pencil and various grits of SiC paper, I reamed out and reset each scallop by hand. It still is wicked sharp, but less than 200mm long.

I tried doing same with the Tojiro, but now that the Tremor is a reliable companion, I’m not really getting result. I’m toying with the idea to build a stable-angle jig that holds the knife by means of a strong magnet (allowing me to advance the blade one serration at a time) and a sliding 8mm dowel bearing PSA abrasive, ideally 3M diamond film.

The cheap&easy gag of sharpening the backside at a near-zero angle didn’t do much.

However even being cheap stamped generic stainless, I think the knife has potential to match or exceed that Henckels that now lives in the Kitchen Island Drawer of Misfit Toys.

If (I ever get around to building it and) the Tojiroptimizing Engine poops out, I might snarf the next Spåre bread sword that hits BST during an interval of relative solvency.
 
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