Orblue Serrated Bread Knife with Upgraded Stainless Steel Razor Sharp Wavy Edge - Bread Cutter Ideal for Slicing Homemade Bagels, Cake (8-Inch Blade with 5-Inch Handle)

This is a very nice knife. A beautiful sturdy bread knife with sharp blade. Feels really good; cuts really well. And I love the plastic sleeve that protects the blade. Amazing bread knife at a great price. Will probably buy again for gifts if any of my homemade bread-making friends need an upgrade.

I bake a lot of bread and was in need of another bread knife. I had bought a cheap one and it was terrible. This was reasonably priced and is very sharp. It slices through my breads with ease. Great product, happy with purchase.

I bought this as a gift for my mom, as she’s been very into bread making lately, but she didn’t have a proper bread cutting knife. It’s got a longer blade, so it works nicely for round loafs as well. The blue handle looks the same in person as it does in the picture. I really like that the handle doesn’t feel flimsy and provides good grip. It also cuts very smoothly. I’d recommend this, it’s not crazy expensive, but still very good quality.

Super SHARP. I bake our bread and have struggled to cut nice slices with other bread knives but this one is almost effortless. I did cut myself 1x not paying enough attention so be careful. So sharp just touching it you could get cut. I keep the cover on it in my knife drawer rather than in wooden slot. The knive was a bargain considering what I've paid for high end knives. Will it last? I guess I'll find out. Quality seems good and it looks and feels good in hand.

The feel and the quality is amazing. The knife cut right through the crust of my sourdough bread easily. Love that it came with a cover for safety. I love everything about it and highly recommended it

This is a good quality knife that slices through a loaf of sour dough bread easily. Super sharp and aggressive teeth for slicing bread. Even with a hard crust it, it does a fantastic job. My only complaint is that the knife needs to be an inch or so longer. It's a bit short for the size bread that I use it to cut.

Edit: After this review went live I noticed that the pictures of the product show a knife with concave scallops on the edge, with pointy bits sticking out, which is different from the "convex" wavy edge style what I describe below. I double-checked the edge of the knife I received when I ordered this, which has the wavy edge with no pointy parts sticking out. I wasn't imagining it. I don't know if the photos have changed, or if I just took a chance on a knife that seemed to "close enough" to what I was looking for and looked well-made. But what I ended up with was the exact "wavy" (like a sine wave) edge that I was looking for. Very different from the typical "serrated" bread knife edge. Maybe they should update their photos. Without knowing more about the situation and why the photos look like that, I can't guarantee you'd receive a knife with exactly the same type of edge shape that I'm describing below. ------------------------------ Long ago we got a strange bread knife from the local grocery store, with an unusual "inverted" wavy edge rather than the usual rough serrations you find on most bread knives. Other than a really nasty sharp point at the end, I really enjoyed how it tended to cut bread easily without tearing or creating too many crumbs. So when the handle broke and we had to throw it out, I looked for something with that same kind of "scalloped" edge, and finally found this. There are very few others with the same kind of edge. It still doesn't seem very common. The balance of this knife is excellent. The handle feels very solid and high quality. Well, the whole thing feels pretty high quality. Except for the edge, which felt like it had a lot of burrs when it was fresh out of the package. I did a couple of things to fix that, which only took a couple of minutes. First I ran the flatter side of the edge quickly over a diamond knife sharpener surface a couple of times, to knock off the burrs on that side. Then I took the cardboard backing that came with the knife package and sliced back and forth part way through it every 1/4 inch or so, all the way down one side of the cardboard. Each stroke of the blade went most of the way through the width of the cardboard. I had to be kind of careful not to cut all the way through. It may have had some burrs, but it was quite sharp. By the time I got to the end of the cardboard, I wound up with a very sharp scalloped edge with no detectable burrs. Funny thing is, we've had it for a while and haven't really used it on any bread. Panettone (Xmas holidays) season was over by the time I ordered it. But one day we had some pork belly that needed to be sliced up for adobo, and it was giving my wife a very hard time. A just-sharpened chef's knife did not have much luck cutting through the stuff, even the softer part opposite the skin side. You'd try to do slicing motions and the knife would just seem to slide around on the meat, or move the meat, without accomplishing much. It was weird. Yes, yes, obviously it was not "razor sharp", but I don't have proper sharpening tools to easily get a common kitchen knife scalpel sharp. It was sharp enough for the edge to grab my thumbnail when I tested it, but it still wouldn't cut that pork worth a darn. And keeping that kind of edge for long takes a lot of practice with a honing tool. Even a thinner santoku-style knife specifically made for cutting meat didn't do much better. Just making one slice all the way through was a real struggle. Well, I had an idea, and it turned out to be a remarkably good one. If you want to slice up some tough bread instead of having it slide around while you try to hack at it with a straight-edged knife, what do you do? You turn to some kind of serrated knife, which will tear right through it much more easily. Or in this case, a knife with a sharp but scalloped edge, designed to do something similar but with more precision and less "tearing". Something about the angling of the sharp edges inside the scallops really did a number on that pork belly. With far less effort than was needed with the straight-edged blades, that cut of pork was sliced through and then cubed in a matter of seconds. All it took was very light pressure and a smooth back-and-forth sawing motion, and even the tougher skin side yielded quite easily. I thought it would work better than the straight edge blades, but I was honestly kind of shocked at how well it worked, and how fast it cut through. Like using a hacksaw with the right tooth size blade on a plastic pipe instead of trying to "saw" through it with a pocketknife. It was the right tool for the job. It's really the back-and-forth sawing motion and the scalloped edge that did all the work. So, this is a fantastic bread knife with a nice balance and a comfortable handle, that feels very high quality, feels good in the hand, and I expect it to be with us for a very long time. Nice round-over tip instead of a sharp pointy thing. I like that too. But don't hesitate to try this for other things that don't seem to respond well to straight-edged knives, even when they seem to be pretty well-sharpened. The variations of the angle as it contacts the material going through the scallops on the edge of this blade can work wonders on things you may not have thought of when you bought it. Probably not a great choice for say, cutting tomatoes and other soft things, but you never know until you try. Tougher foods, absolutely. The plastic edge cover/sheath that comes with it is also a nice touch. I picked up a longer bread knife with a similar edge at the same time, from a different brand, for more easily slicing through cakes or large, round Panettone loaves in one pass. It's OK, but doesn't have anywhere close to the quality feel and heft of this one, even though they were pretty close to the same price. And both very affordably priced, at that. This is highly recommended even if you just need a good bread knife. It's possible that some super hard breads (like a baguette) may still cut more easily with a more traditional serration style, with lots of sharp pointy bits sticking out from the edge. But I've never really had much trouble with even some "rustic" breads over the years that we had the previous wavy-edge knife. So I expect this to do very well.

Love this bread knife! Can’t say enough good about it. Cuts great. Stainless steel. And the handle and blade are all one piece. And you get even slides of bread!

EXCELLENT bread knife. Sturdy and slices very well.

This is hands down the best bread knife I have ever had! I bake sourdough bread and have had issues with slicing the loaves - this knife slices through like butter! Highly recommended - it's a gamechanger!

Coupe bien ,mais travers

Good weight , solid unit very sharp Great product

I was surprised how good quality is this knife. Fits well in the hand well balanced and sharp and priced well. It does a good job. I am very happy with this purchase.