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pumbaa

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I know the 2 main options are Tojiro and Mac. And I was just wondering if anyone had any other ideas around the price range or less. I went into my bag today and grabbed my chroma and it is crazy bent like a damn rainbow arc in it. So on to the next one.
 

kalaeb

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Those are both great option and you can't go wrong with either. Apart from those, Forschner would be your next best bet. I have had a few of those and they cut just fine.
 

Deckhand

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Tojiro itk is basically $60.00 and free shipping. Looking for something cheaper? Btw my tojiro itk is a favorite knife of mine.
 

pumbaa

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I am thinking the ITK and calling it a day. I had a forschner but the only 1 I could find long enough was crazy flexible. It would flex through dense breads and cakes.
 

Deckhand

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I am thinking the ITK and calling it a day. I had a forschner but the only 1 I could find long enough was crazy flexible. It would flex through dense breads and cakes.
You should. I promise. You will like it. In fact if you don't you can sell to me for full price you paid and I will give it to a friend. You will thank me.
 

pumbaa

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I honestly was looking at the ITK and Mac, so his rec. isnt off base or anything.
 

NO ChoP!

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It can be had from three separate purveyors, and is as strong a performer as the Mac, and for less...this coming from a diehard Mac fan. Go for it....
 

Deckhand

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Why are you pushing the knife?
Because I love mine for the price. No strange motive in fact more than one vendor carries them. I am simply very happy with mine. You have always been friendly, and are also friends with son. Did I offend you inadvertently?
 

knyfeknerd

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Just got an ITK last week. I love it! Traded my Shun bread(yes the purge of the Shuns is complete!!!) for it. The serration on the blade is unlike anything I've used before. I do think it will be difficult to sharpen. It is flexible too. Can anyone comment as to how flexible the Mac is ?
 

labor of love

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i hate having to spend money on a bread knife. but im glad i decided to invest in the itk tojiro. big improvement from forshner.
 

Duckfat

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I'm using a Masahiro but if I had to replace it I think I would lean towards a Gude. I hate spending money on a bread knife as well but I'm always glad to have a nice one when I use it.

Dave
 

WildBoar

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have not had a Mac, but we like the Tojio ITK much more then the Wusthoff I've had for years. Part of that may be the additional blade length, but the knife itself has a nice balance. We not in a restaurant environment, but we usually slice some crusty bread every day.
 

chinacats

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I bought a Tojiro, but sent it back due to somewhat shoddy f&f where the handle meets blade. Haven't seen others say the same, so may have only had a Friday blade...good luck!
 

Deckhand

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I bought a Tojiro, but sent it back due to somewhat shoddy f&f where the handle meets blade. Haven't seen others say the same, so may have only had a Friday blade...good luck!
Just wondering was yours a DP? I have never heard that on an ITK. I also bought Tojiro senkou birds beak and the fit and finish was good in that series as well. I certainly won't have all tojiros, but i can't believe the fit and finish and cutting ability on my bread knife for the money. If i was going to spend considerably more i would get a misono 360mm stainless bread knife, but i am very happy with mine. Gude are also good at the higher price point.
 

JKerr

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I bought a Kanetsune from japan blades about a year ago. I think it's made from aus-6 so nothing fancy and it's pretty flexible, but it's held up well enough and was only $35 (+$6 shipping), gone up to $40 now, but still a decent offering imo.
 

TB_London

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I bought a Tojiro, but sent it back due to somewhat shoddy f&f where the handle meets blade. Haven't seen others say the same, so may have only had a Friday blade...good luck!
The Scales are just held on with Cutler rivets and no epoxy etc. There was a slight gap on mine at the front edge but nothing worse than i've seen on plenty of other knives, and easily fillable with a smear of epoxy. I got it to rehandle so wasn't that bothered, and it's a relatively cheap knife so wasn't expecting perfect F+F. Blade is good, nice length, would get my vote as the pick of serrated knives
 

chinacats

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Mine was an ITK and had the same issues described by TB_London...could've easily fixed it, but figured I'd just get the MAC...wound up with a Forschner:>)
 

Eamon Burke

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The Tojiro is a solid performer. At $50, though, you will likely get some burrs(as I did) and the heel has a choil on the edge(not just on the "return" part of the blade), and though its not sharp enough to cut bread, it's square enough to poke the *censored* out of your forefinger, and should be rounded or respected.

Also, mine chipped. That sucks, because there is NO WAY I am going to sit here with a file and regrind those scallops. The edge isn't the easiest thing in the world to sharpen, I touch mine up with a ceramic honing rod, and it takes like 10 minutes. The trick is effectively deburring it.

The best thing about it is the economy of it--you get almost not crumbs from using it, and that means less mess and less waste for me when I'm making a few gallons of croutons.

I have always wanted to try that Gude bread knife, too. Those type of serrations are much easier to sharpen.
 

SameGuy

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I was tempted to make the side-trek to the TDI knife shop on Monday just to grab an ITK, but was on a very tight schedule -- was headed to hanami in Ueno Park before getting to Haneda for the red-eye to LAX. I think my Tojiro would also become a re-handle project.
 

SpikeC

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Because I love mine for the price. No strange motive in fact more than one vendor carries them. I am simply very happy with mine. You have always been friendly, and are also friends with son. Did I offend you inadvertently?
I was referring to pushing as in pushing the knife into the cut, as opposed to a pulling cut. If the blade is flexible it doesn't matter much for a bread knife because you would be pulling the knife through the bread instead of pushing the blade into the bread. No offense was taken, just a semantic misinterpretation!
 

Johnny.B.Good

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I was referring to pushing as in pushing the knife into the cut, as opposed to a pulling cut. If the blade is flexible it doesn't matter much for a bread knife because you would be pulling the knife through the bread instead of pushing the blade into the bread. No offense was taken, just a semantic misinterpretation!
I have an old Wusthof that I'm planning on replacing.

When cutting crusty bread, I think I sort of push and saw...no good?

Maybe I need to ask Eamon to make a "how to cut a loaf of bread" video!
 
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