VG10 bread knife. A good idea?

[VincentBeek]

I am looking into buying a bread knife to replace my 50 year old plastic handle one and I have found some that are using VG10 or even HAP40.
For example a Takayuki serrated sujihiki 240 or Ryusen Tanganryu 210.
Given the reputation of VG10 being chippy is it a good idea to make a bread knife of this steel?
Is it good to have such high HRC anyway for a bread knife?
I usually buy German bread with a thick and hard crust.

 

[Nagakin]

In my opinion VG10 or similar is great for bread knives because the benefits of anything better are muted. Out of what I've tried I prefer my coworkers Mac Pro. If Shun's offset bread knife was longer it'd be a runner up.

To be honest though in most cases I prefer a long laserish gyuto with a microbevel. Cleaner cuts and less crumbs. Plus I don't have to reach for another knife.

 

[parbaked]

I usually buy German bread with a thick and hard crust.

This one is good for German bread with a thick and hard crust.
https://www.windmuehlenmesser.de/en/product/kb2-plum-wood/

 

[tchan001]

I just use a cheap serrated santoku for slicing crusty bread. I don't plan to sharpen serrated edges so I just want something cheap I can replace when I find it dull.

 

[VincentBeek]

To be honest though in most cases I prefer a long laserish gyuto with a microbevel.

Me too but only for softer bread.

 

[Benuser]

I want a bread knife to be easily sharpened and forgiving. All reasons to get a simple moly. I sharpen the teeth with a medium-coarse, and deburr the other side with a medium-fine. Done. I don't expect sharpening of a VG-10 one to be as simple.
By the way, no reason to look for an ambidextrous one if you're the only user. Paid US$25 including shipping for this one with Amazon US.
Tojiro Bread Slicer 235mm F-737

 

[Hz_zzzzzz]

I use a Shun Hiro sg2 bread knife for baguette (sometimes fresh sometimes frozen) and it never chipped, so I think vg10 should be fine if the grind/edge is properly made for bread. For most other softer bread I just use a gyuto.

 

[Bensbites]

My wife prefers the shun vg10 bread knife. Atleast until I make us one.

 

[VincentBeek]

Ok, then I won't worry about VG10. Thx for the input.

 

[mlau]

Don't worry about it, bro. FWIW, you can sharpen things with a leather strop.

 

[Benuser]

Sharpening the teeth with a leather strop? Or sharpening anything with a leather strop? You're not going to remove fatigued steel and building a new edge with a leather strop, aren't you? And certainly not with VG-10.

 

[mlau]

Stropping it to get a working edge. And I use either White Gold (aluminum oxide) stropping compound, or diamond sharpening paste.
https://pinewoodforge.com/product/sharpening-compound/https://www.leevalley.com/en-us/shop/tools/sharpening/compounds-and-pastes/58754-diamond-paste
Not building a new edge, but creating a usable edge. Compared to sharpening hand plane blades, kitchen knives (yes, bread knives too) are much more forgiving.

 

[Deckhand]

I see you posted this a while ago. If you didn’t get a bread knife already buy a tojiro itk bread knife.

 

[labor of love]

I see you posted this a while ago. If you didn’t get a bread knife already buy a tojiro itk bread knife.

I use the tojiro 8 inch DP bread knife w full bolster. It’s about $63. Love it