The short answer: the best bread knife has a blade of at least 23cm, deep pointed serrations, a full tang and enough weight to do the work for you. Length matters most. A blade longer than the loaf is wide lets you cut in long, even strokes instead of sawing, which is what tears the crumb.
What to look for
Length: 23cm or more
A sourdough boule or a bloomer is often 20cm across. A short blade has to saw back and forth inside the loaf, crushing it. A 23cm blade clears it in two or three strokes.
Serrations: deep and pointed
The teeth bite into a hard crust and then slide through the soft inside. Pointed serrations grip a crackling crust better than shallow wavy ones, and they are kinder to tomatoes, soft brioche and layered cakes too.
Steel: hard enough to stay sharp
You cannot easily sharpen a serrated knife at home, so the steel has to hold its edge on its own. Look for hard steel, around 60 on the Rockwell scale. Softer blades go dull within a year.
Balance and a full tang
A full tang means the steel runs right through the handle. It makes the knife stronger and puts the weight in your hand, so the blade does the cutting rather than your wrist.
Handle clearance
On a board, your knuckles need room under the handle when the blade reaches the bottom of the loaf. A slightly raised handle, or a deep blade, stops you scraping your fingers on the last slice.
How to cut a crusty loaf
- Lay the loaf on its side if the top crust is very hard. The softer base is easier to start on.
- Use the full length of the blade in long, light strokes. Let the teeth do it; do not push down.
- Cut on wood. A teak end grain board is kind to the teeth and catches crumbs.
- Wait until the bread has cooled for at least an hour. Hot bread squashes under any knife. Baking your own? How to bake bread in a cast iron casserole.
Our bread knives
- Season S4 Bread Knife, £100. 23cm serrated blade, 67-layer Damascus steel around a 10CR core, 61 Rockwell, full tang, rosewood handle, lifetime guarantee.
- Season S1 Bread Knife, £90. 23cm blade in Japanese VG-10 steel, 67 layers, rosewood and ebony handle, lifetime guarantee.
Questions people ask
How long should a bread knife be? At least 23cm for a home loaf; longer if you bake large sourdough rounds.
Can you sharpen a bread knife? Yes, with a thin ceramic rod run through each serration, or by a professional. A hard steel blade means you rarely need to. Bring it to one of our shops and we will look at it.
Should a bread knife be serrated on one side or both? Most are ground on one side. It cuts straighter for right-handed users; left-handed cooks may prefer a knife ground for them or on both sides.
Can I use a bread knife for tomatoes? Yes. The teeth break the skin without squashing the flesh. It is also good for cakes and pastry.
From the cooks at Season, a London cookshop since 2005. Cook like it matters.