Mercer Culinary – M23210WBH Mercer Culinary Millennia 10-Inch Extensive Wavy Edge Bread Knife, White
$25.27
Value: $25.27
(as of Feb 03, 2025 06:11:05 UTC – Particulars)
Combining the flexibility and worth your enterprise requires with the skilled high quality you’ve got come to count on from Mercer Culinary Cutlery, this knife is bound to grow to be a favourite in your industrial kitchen! Use it to chop by means of powerful outer pores and skin of fruits, greens, breads, and meats. This makes it best to be used in any bakery, sandwich store, cafe, or restaurant. The ergonomically designed deal with is manufactured from Santoprene for consolation and polypropylene for sturdiness that will help you minimize comfortably all day, whereas textured finger factors and a protecting finger guard present slip-resistance and added security. The blade is manufactured from excessive carbon, no-stain metal that it’s assured for all times. Its serrated edge additionally pierces by means of powerful skins with ease. The white, color-coded deal with ensures a excessive degree of meals security whereas decreasing the chance of cross-contamination in your industrial kitchen.
Ergonomic, slip-resistant deal with with polypropylene for sturdiness and Santoprene for consolation
Good for slicing bread in restaurant and catering kitchens
Textured finger factors and a rounded butt of the knife assist forestall unintentional accidents
Serrated edge permits you to simply slice giant melons and different fruits with arduous rinds
Deal with can stand up to excessive temperatures and will not break down when uncovered to kitchen oils
Clients say
Clients discover the bread knife sharp and simple to make use of. It slices bread completely and effortlessly, even at an angle. They admire its worth for cash, ease of slicing, and luxury with the rubber grip.
AI-generated from the textual content of buyer critiques
13 reviews for Mercer Culinary – M23210WBH Mercer Culinary Millennia 10-Inch Extensive Wavy Edge Bread Knife, White
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$25.27
David –
Blade sturdy, thin, sharp carbon steal blade
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.
Jackie Burton –
Best bread knife I have ever owned
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.
Matthew Frost –
A big bread knife, and really good at its job!
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 sidesâif 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 reasonâbut 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!
EVL –
Love for Slicing Sourdough Bread
SO happy I found this product and has been easy slicing bread each time. The profit is light weight and easy to handle and is sharp. Only thing that I would add would have been for it to come with a sleeve for storage
V.Bedford –
The Best!
This is the best bread knife I have ever owned. After 3 years it is still sharp and it easily slices through all types of bread. I highly recommend this knife.
Jennifer Mathesz –
Better than what I had
Purchased to cut artisan style sourdough. Loads better than what I had. Could be a bit sharper but I’m able to cut thin enough slices without too much effort
Scott Crowell –
Great for Sourdough
I bought this to use exclusively for my sourdough bread. It works fantastic and I could not be happier!Cuts thick or thin with no crushing of the bread.
Amazon Customer –
Amazing bread knife
Americaâs test kitchen recommends and sure enough itâs great. Slices bread wonderfully and stays sharp. Love it! Good price point too.
benjamin moreno ortiz –
corta el pan maravilloso
Jonathon –
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.
Susan Grim –
Grande, largo y afilado – exactamente lo que se necesita para rebanar casero “sourdough”, panes grandes y redondosGracias por un cuchillo de calidad excelente!
Bob –
Great knife
Irvin Sotelo –
El cuchillo tiene una construcción sólida y corta perfectamente. Cuando lo recibÃ, lo utilicé para cortar un pan de hojaldre. El pan no se aplastó y quedó perfectamente cortado. Totalmente recomendable.