The Best Serrated Knife for Slicing Bread and Tomatoes, Tested and Reviewed

There are a lot of specialty knives out there. There are cleavers for slicing vegetables and cleavers for filleting fish. There are boning knives for dealing with joints and carving knives for chopping off joints. There's even a beak knife, synonymous with the traditional (and very difficult) seven-sided rectangle of the French way. While we value every specialty knife, there's arguably no knife more necessary or more universally useful than the humble bread knife.

Along with the chef's knife and paring knife, the bread knife is one of our three must-haves in any knife set. Sure, it's the go-to for slicing hearty rounds and soft sandwich bread, but the bread knife's usefulness doesn't stop there. A good serrated knife can also slice through tough tomatoes, remove the rind from watermelon and other hearty produce, slice large roasts, and slice through cake layers.

Yet bread knives are often the knives we care least about, since their serrated edges continue to slice (or at least chop) long after the blade wears down and becomes dull. Sharpening a serrated knife at home can be difficult (or impossible) because each serration must be sharpened individually for best results. Finding a professional sharpener willing to do this can also be cumbersome (and expensive). For this reason, we don't recommend spending a fortune on a bread knife - instead, we recommend replacing the knife when its performance deteriorates, which is about every five to ten years.

If you plan to make bread at home, you will need a handy bread knife. Different knives have different specifications and are very suitable for cutting bread of different lengths and hardness, fruits and fish fillets - and you must practice, practice, and practice again! Keep it away from children and the elderly to avoid unnecessary injuries caused by improper use. At the same time, you can also read the operating instructions carefully, or contact us, we are online 24 hours a day.