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A bad bread knife usually does two things: it squashes soft bread or tears it apart. That happens when the blade is poorly made. A good bread knife should cut through hard crust and soft bread easily. Our Bread Knife is handmade in Wazirabad from strong 1095 high-carbon steel. It has a 9-inch blade with 2mm thickness, which makes it easy to slice large loaves in one smooth cut.
The serrated edge is designed to grip crust properly while cutting soft bread cleanly with bread knife. It also has a full-tang build for better strength and balance. Choose from wood, pakkawood, or G10 handles. Every knife is tested before it leaves our workshop.
| Dimension | Measurement |
| Overall Length | 14 inches / 35.6 cm |
| Blade Length | 9 inches / 22.9 cm |
| Handle Length | 5 inches / 12.7 cm |
| Blade Width at Base | 1.3 inches / 3.3 cm |
| Blade Thickness | 2mm |
| Edge Type | Scalloped Serrated |
| Weight | 6.2 oz / 176 g |
“I bake sourdough three times a week and have gone through four bread knives in two years. This one is different,; the scalloped edge grips the crust perfectly and stays sharp. Three months of heavy use and it still cuts as cleanly as day one.” — Lisa M., California
“The 9-inch blade clears my large sourdough boules in one clean stroke. No compression, no tearing. I’ve used bread knives costing twice as much that don’t perform as well.” — Thomas R., New York
“The scalloped serrations are noticeably more aggressive than my old knife. It grips the crust immediately and glides through without any downward pressure. The 2mm spine means zero compression on soft crumb.” — Anna K., Texas
” This knife handles all of the professional kitchen uses. The edge has stayed sharp through daily commercial use. Outstanding value.” — Chef David B., Florida
Original price was: $ 120.$ 90Current price is: $ 90.
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Three things: blade length, serration design, and steel hardness. You need a 9-inch or longer blade to clear large loaves in one stroke. Scalloped serrations grip crust without tearing. And the steel needs to be hard enough to stay sharp through many loaves. Our bread knife checks all three.
Pointed serrations are aggressive but tear soft crumb. Scalloped serrations are wider, rounded curves that grip the crust and glide through the crumb cleanly without compression. Scalloped is the professional standard for bread knives.
Yes. Sourdough has one of the hardest crusts of any bread. A soft steel knife skates across it. Our 1095 steel at HRC 56–58 grips and cuts hard sourdough cleanly without needing heavy pressure.
Yes. A 9-inch serrated blade works well for slicing tomatoes, citrus, cakes, and roasts with a crust. Many professional kitchens use a bread knife as a general slicer.
Use a tapered ceramic rod; each scallop is sharpened individually. At HRC 56–58, most home users will go years before needing to sharpen. We include maintenance guidance with every knife.
Ships free to all 50 US states from Wazirabad, Pakistan. Estimated delivery 7 to 21 days, fully tracked and insured.
30-day return window on unused knives in original condition. Email support@plustraders.com before returning.
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