Orblue Serrated Bread Knife with Upgraded Stainless Steel Razor Sharp Wavy Edge Width - Bread Cutter Ideal for

Bought this for my daughter who makes homemade sourdough bread. This knife slices right through the bread in just a couple of strokes. It’s stainless steel which means it is durable and the cover for it will keep it sharp. It has a great weight to it. Solid. Perfect. My daughter loves it Read more

Excellent product. Burrs are so sharp that I cut my finger. It cuts bread perfectly. Read more

The blade and handle form one continuous stainless steel piece — no wood, plastic, screws or bolted‐on handle parts to loosen or degrade. For a one-piece construction bread knife with a solid brand behind it, the price point appears attractive. It’s not just for bread but can slice bagels, cakes, pastries, even pineapple and tomatoes. For home bakers (especially those slicing homemade bread, bagels, cake, and other baked goods) who want a solid, affordable bread knife that looks clean, has one-piece stainless steel build, and performs well, this Orblue is a very good choice. Read more

The media could not be loaded. This is probably one of the best purchases I have ever made on amazon. What an incredible steal for the price point. I bake bread almost every single week. And have gone through many, many bread knives. Some have loose handles, some produce a tremendous amount of crumbs. I specifically chose this knife because it was elegant enough to have out at dinner parties, plus it came with a sheath. I had no idea I was getting such a fantastic product at a bargain price. This knife takes the cake;) Pros: Produces almost zero crumbs Slices through bread like it's warm butter You can make paper-thin slices, which my husband loves to do! It comes with a terrific knife guard It's sleek and elegant enough to leave out at a party Incredible price Cons: Zero Read more

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. Read more

Good quality knife which cuts nicely and has enough weight to feel comfortable. The blade cover is useful to store the knife, which is big, safely. Read more

Good quality knife that sits comfortably in hand and effortlessly cuts through bread, vegetables, etc. for a good price! Read more

Nice and sharp Has a good weight in your hand. Much heavier than expected for the price. PERFECT FOR SOURDOUGH Read more