Mercer Culinary - M23210WBH Mercer Culinary Millennia 10-Inch Wide Wavy Edge Bread Knife, White

This is hands-down, the best bread knife I have ever owned. Nice length, excellent balance, comfortable handle, reasonably priced. Most importantly, it provides a smooth clean cut through any type of bread with minimal pressure. Super sharp, cleans up easily. After a lifetime of dull bread knives that either squashed the bread or tore ragged clumps out, this is an absolute pleasure to use. Angle food cake? No problem. Bagels? A breeze. Italian, white, wheat, whole grain, brioche? Leaves a smooth, precise cut. After 6 months of daily use, still like new. So good I am buying another to gift to my daughter who has arthritic hands.

Coming from an 8" straight bread knife, this wide 10" is a bit more of a monster than I was expecting (see picture), but you get used to it quickly, and it works really well. The grip is great, I can hold it in a whole variety of positions depending on what I'm cutting. And my wife, who has smaller hands, has no trouble with it, either. You can see better on the non-black versions that the two materials of the handle have defined zones. The body of the handle is hard plastic, and the top and bottom sides are covered with grippy rubber exactly where you need it for the standard "handshake" grip for vertical cuts. Between the rubber, just before the blade, the plastic is also textured with raised dots to ensure that a pinch grip (great for sideways cuts as with cake layers) won't slip. And that's the same on both sides—if it weren't for the direction of the serrations, this knife would work equally well for lefties. The contour of the handle keeps your knuckles above the blade edge without the awkward extra metal of an offset bread knife, and because it's a wide (or, really, tall, from the perspective of using it vertically) blade, the top edge of the handle still lines up well with the spine of the blade. The blade itself is nice and stiff, with very little flex. I understand not everyone likes that, and not for every task, but this is a great knife for straight, clean cuts; it is not a fillet knife! It is, as has been mentioned elsewhere, fairly thick at the spine for that reason—but the body of the blade is entirely wedge-shaped, with no square cross-section at all, and because of the width (or height) of the blade there's a good distance for that taper to happen. It comes down to a reasonably fine edge before the serrations are ground in to the right-hand side, and while the real tip of the blade is blunt and round like any slicer blade, the "tip" of the edge ends with a sharpened straight section that both finishes off draw cuts nicely and doesn't scar the board. Is it sharp? Of course it's sharp. And the serrations are wide and easy enough to run the corner of a rectangular stone over to keep it that way. But the points are the real workhorses, and as the ATK folks said, fewer points means more pressure per point, means it works better. I make my own sourdough, and whether the crust is thick and hard or thin and crisp, this goes through it with little effort and minimal mess. But watch your fingers, and have a board under the knife. It will scar your countertop, quite easily!

Mercer is a good Professional knife. This is an excellent sharp bread knife, carbon steel. The blade that can be sharpened easily but keeps a sharp blade for a long time. I perfer carbon steel over stainless steel. Keep the knife dry when putting it away will keep the blade perfect without rusting . The blade is thin but stiff and the price is very good. I am a wood carver and do 3 dimension cavings. My chisels are razor sharp to cut through wood, so handling knifes without getting cut has become "second nature". At the beginning I did get cut mostly by getting "too relaxed". With pratice you become relaxed but aware and focused when using this knife. Blades cut quickly and easily... a deep wound can bleed freely. However being sharp can also keep you from getting cut by not slipping. You can wear gloves that will prevent cuts when using knifes. Lots of perfessional cooks use them. Reviews with pictures showing people who got cut using this blade.

Cuts so well! Stays sharp.

This is absolutely the best bread knife I have ever used. I bake sourdough bread, and none of my bread knives - even the fancy new Wust$$$& knives- would slice through the bottom crust without a lot of back of forth swipes. This knife easily cuts through thick crusty sourdough with ease - like butter. This is absolutely the best bread knife and for less than $20. Don’t hesitate. Just buy it.

Nice and sharp. Have been using it daily for a few weeks now on our homemade bread and we really like it. Only little downsize is that its a little large for my hands and height. Doesn't bother my roommate who is taller and more athletic than the average person. For the price it is definitely worth it!

I'd gotten so used to an old serrated knife (you can't really sharpen them, you just ditch them when they go south), I literally forgot what a good serrated knife felt like. So for the decidedly low price of $17 I took a chance on this, and am utterly blown away. This is what this kind of knife is supposed to do with crusty breads (and certain produce, like pineapple). I suppose it may lose its edge quickly or something, but I take pretty good care of my cutlery.... for $17, even a year's worth of heavy usage would be worth it, and I'd replace it with the same.

This is the best bread knife I have ever purchased! It is well made and very sharp. Cuts through even the hardest crust breads. Works fantastic with the bamboo bread cutting boards with the spaced slicing guard, because the blade is nice and long.. very versatile for all types and shapes of bread. I purchased the blade sheath as well (from Amazon) and added the decal in the picture using my Cricut and permanent vinyl, because just about everyone who has left a review has cut themselves and I can see why. This way it reminds me when using one if my favorite knives. Avid bread baker and consumer.... love it!!!

I came across this knife via a review by American Test Kitchen on U-Tube. It is a fantastic knife which has made my life keenly more interesting, cutting home made brad that is. It works very well on soft tomatoes as well. I feel it will work for years to come/

This is the best bread knife I’ve ever used, so sharp. Be careful with this knife and make sure it’s covered when not in use, I kept the packaging to put it in.

corta el pan maravilloso

I make my own sourdough and my 8inch Scanpan bread knife just wasn't cutting it anymore so I bought the 10inch Mercer. It is excellent. It's longer for better sawing action, blade is a good thickness so it doesn't bend but also isn't so thick it makes it harder to cut. Finally it's a good price. Definitely recommend.

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