Bread Knife

A long knife with a serrated edge, designed to saw through a crusty exterior without crushing a soft interior, addressing a problem straight-edged knives handle poorly on crusty European breads.

Material & Construction

A long steel blade with a wavy or scalloped serrated edge, the tooth pattern allowing a sawing motion to cut cleanly through crust without significant downward pressure.

Traditional Uses

Slicing loaves of bread, particularly those with a firm or crusty exterior and soft interior crumb, where a straight blade would crush the loaf before cutting through the crust.

Modern Availability / Equivalents

This remains a standard, widely manufactured knife internationally, sold as part of nearly every general kitchen knife set.

Care & Maintenance

Hand-wash and dry promptly; serrated edges are typically professionally sharpened or replaced rather than home-honed, given the specialized tooth geometry.