Collection: Bread Knife Collection

The Bread Knife — Built To Slice, Not to Crush

A bread knife’s long, serrated edge cuts cleanly through crusty exteriors and soft interiors without compressing or tearing the food. Tooth serrations have sharper, more pronounced points that bite aggressively into tough crusts and fibrous foods, making them excellent for hearty artisan breads and foods with resistant exteriors. Scalloped serrations use broad, rounded gullets for a smoother, gentler cut—ideal for delicate breads, pastries, cakes, and softer foods, including drier proteins. Scallops also make excellent options on steak knives, but we digress.