Tojiro Japan Hand Made Bread Knife Slicer Cutter, 14.75", Stainless and Wood - Reinforced Laminated Material

I bought this bread knife to replace the Chicago Cutlery bread knife I used after 20 years of service in my kitchen. This knife exceeded my expectations. The knife is simple and gorgeous and razor sharp. The slices of sour dough bread that I cut with this knife leave edges so smooth, it looks like it was cut by a machine. Tojiro seems to be a great underrated Japanese knife brand. I will purchase more knives from this company. I don't recommend the dishwasher for this knife, but be careful washing by hand in the sink, it's super sharp! This knife is a superb performer and a great value.

I recently purged all my old knives that were made in China. It took me a long time and A LOT of research to find this bread knife which is made in Japan and also at a reasonable price point. I was expecting that this would perform more or less like my old bread knife, but WOW! Using this made me realize just how crappy my old knife was. I bake a lot of bread, so unlike most people I use my bread knife on a daily basis. This knife is really sharp and holds the edge well; it's so good that I can slice bread that is 1/2 the width of what I was previously able to slice (no exaggeration!). My bread slices are so thin now that I can almost see through them. This knife looks great, performs even better, and is a very reasonable price considering that it is not made in China. Let me know if you have any questions, and consider leaving me feedback below if you found the review helpful. Update 8/17/2017: I am still in love with this bread knife. I just sliced up two freshly baked loaves, and was so amazed that I had to take a picture to show how thinly I can slice with this knife; with my previous breadknife, the slice would be about 3x thicker. Check out the pic! *I have noticed that several reviews I have written on items purchased through Amazon have had the "Verified Purchase" removed incorrectly and as a result are no longer visible, which is likely happening to other people as well. When you read reviews, be sure to sort by 'All reviews' since there is obviously a bug in the system and many helpful and detailed reviews are now hidden.

Best bread knife I've ever used. The handle is where I focus the bulk of my criticisms; which are minor and would not keep me from purchasing this knife again. The handle is neither comfortable or uncomfortable, and it's not something that stands out in the knife block. However, it's entirely functional and I've had zero issues with it. It is made of a finely laminated wood with a light red-brown coloring. The lamination seems to have been done well, and with consideration, as I have come to expect with most Japanese made products. The finish of the handle appears to me a polymer-based sealant, and it has held up well to being hand washed in the extremely hard water of my region. Now, the best part of the knife - the blade. The steel has held up very well, and has maintained it's edge. I bake old-world style whole-wheat sourdough, which has a pretty dense crust and crumb. This knife's thin profile, polished cheeks, and sharp serrations slice through it with ease and leave an almost unnaturally smooth face on the bread. My two criticisms/recommendations of the blade are as follows. I was disappointed to find the serrations were only beveled on one side of the blade, NOT both sides, as blatantly advertised. Besides adding the second bevel, and maybe improving the handle shape (not that important, honestly), my only other recommendation would be to extend the blade tang, and perhaps make it a full tang handle. The knife is a little blade heavy, but since this is a bread knife, and not meant for extended use, and heavy food prep or processing, the balance isn't all that important. Overall, it's a great bread knife, ESPECIALLY for $20. Shipping took about a week, which is excellent for international.

I have been getting sourdough loaves at the bakery for quite some time however they don't slice there. So one day I went looking on Amazon for a good bread slicing knife and I came across the Tojiro bread knife and I am happy to report that I am very pleased with my purchase. It is long and has a sharp serrated edge which cuts through the bread loaf with ease. I highly recommend this knife if you're looking for an excellent bread slice knife.

Received after several weeks; about 10 days later than expected, however, arrived in excellent condition. Blade is stiff though thin, much like my chefs knife (several years old) also Japanese crafted. It cut a thin slice of fresh bread perfectly. Light is visible through the slice in one photo; set against a gift card to indicate thickness of the bread slice.

It makes me giggle every time I cut something. Like the guy from the pro kitchen said, it's not for everyone. You'll love it or hate it. I love it. Let's be real, alot of bread knives, because they're serrated, have been pressed into service sawing melons and tough squash. If you're one of the melon people... These aren't the droids you're looking for. There's nothing here to see. Move along. (check out the Dexter-Russell) I think we're alone now. I can tell you, this blade is a joy to cut with. I buy loaf bread and give it away to the neighbors sliced just for fun. Featherlite and easy to use. (on the hard crusts start with a 'draw' stroke) Beautiful in it's simplicity. No hollow grind or offset grip. No double bevel serrations or fancy tip. Just well crafted simplicity perfect for it's purpose. This blade is Sharp. I'm a sharpener. 3rd generation. I'm generally not a fan of serrated edges but this one came with a truly Sharp factory edge. After 5 hard loaves and and 2 soft, along with a couple dozen ciabattas and bolillos, I put it under the lens. No burrs, no chips, no rolling. Just a good sharp single bevel edge. We should treat serrated edges like non-stick frying pans, when they're worn out Throw Them Away. I'm going to be heart broke when this beauty of a blade goes dull. But there are reports of years of use and still cutting like the day it was new. After the reviews about how flexible this blade is I expected something like the the fillet knives we made from bandsaw blades back in the apprentice days or maybe like the whipstick swords https://www.amazon.com/Brushking-Christmas-Shearing-Knives-16/dp/B00KWFHKFG/ref=sr_1_3?crid=13JL8A3DRIAFO&keywords=christmas%2Btree%2Bknife&qid=1650948046&sprefix=christmas%2Btree%2Bknife%2Caps%2C254&sr=8-3&th=1 we trimmed trees with. Not true. This blade has a firm spine. Stiff for it's size. Stays straight in it's intended uses. I have more expensive knives. I have cooler knives. I have sharper knives. But none of them make me laugh out loud like this bread knife does. And it's a Tojiro. For $22. Life is good.

This knife comes with a lot of renown in the kitchen knife community and especially so since Serious Eats recommended it. I bought this knife for the purpose of slicing through some hard sourdough loaves where a non-serrated knife just wasn't doing the job. It would've been nice to spend more on a nicer one, but the hassle of sharpening a serrated knife makes it difficult to spend more than ~$60 for if the plan is the replace it after it dulls. As another reviewer pointed out, this blade is a very soft steel and is thin too so it doesn't really have any stiffness. A ton of flex so if you were cutting a hard loaf like I was, the blade tended to warp out of place as you sliced since it wanted to take the path of least resistance rather than how I was gripping the handle. For the nerds out there, 200g mass on the tip of the blade resulted in about 3/4" of deflection to give you a more concrete idea of how much flex there is in this blade. Being a long knife, it's difficult to control the side furthest away from the handle and i noticed it started drifting both in bending and some torsion. If you truly have a hard crusted bread or if it's gone stale, it WILL wear this knife down fast. I refrained from using downward pushing motions and tried to just use long, saw-like slicing to take advantage of the serrated edge. I had two loaves to test this on, one with a softer crust and the harder one that I just mentioned above. This knife made short work of the softer bread, but then again, my non-serrated knife did just as well with similar ease and no crumbs. The harder loaf already deformed the scallops on this knife to the point where I'll probably need to touch up the flat side on a stone (yes, the edges are bent after one use). If you're not cooking hard, crusty breads, this knife will work great. For the price, I'm still giving it a 4 stars since I know the bread I used it on was definitely on the far end of the scale in terms of crust hardness. It should work fine for most people and most breads. I paid $23 for this knife and if it ever got more expensive, I'd definitely consider something else. I really wanted to enjoy this knife but the first impression hasn't convinced me that bread knives are really that necessary if you keep the rest of your knives razor sharp. Maybe there's a sweet spot in bread hardness that this knife will shine. Obviously I'm in the minority here when it comes to not loving it.

Extremely sharp! Cut through bread in a few strokes like butter. Pricy, however, worth it.

Dieses Messer schneidet richtig gut und ich würde es sofort wieder kaufen

Le couteau est excellent, il coupe parfaitement les pain complet/levain etc. La livraison est très rapide, il est arrivé au 7eme jour de l’expédition.

It's very, very sharp! I always struggle to get thin slices of bread for sandwiches but with this one it was so easy, you don't even have to apply much force at all. Also used it for leveling cakes and it was great for that as well. Really happy with it so far.

Unbelievable knife! I am very impressed. Great value foe the money.

Very good quality, little bit long