Orblue Serrated Bread Knife with Upgraded Stainless Metal Razor Sharp Wavy Edge Width – Bread Cutter Supreme for Slicing Home made Bagels, Cake (8-Inch Blade with 5-Inch Deal with)

Very nice bread knife, but it also works quite well on tough meats
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.
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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.

Sourdough
Best knife i have found for sourdough. It has a very expensive look to it while still having a comfortable hold to it and a nice balance in the hand. There is a great color and sharpness which hasn’t faded with many uses (only hand wash and don’t leave in standing water). Love the cover keeping the knife guarded when not in use.

Nice knife but broke in half when it fell on the floor
Cuts bread nicely but I was shocked when the knife fell off the counter and the blade snapped in half. I contacted the company and they replaced the knife for me.

Love this knife!!!
I’m an avid bread maker and so I needed a good bread knife. I chose this one and to be fully honest, I chose it because the reviews were good but mostly because the price was so low. I have not been disappointed.
This quickly replaced my go-to-Ginsu. Seriously. I like that it’s a simple design with no cracks or holes in it for water to get into. I don’t have to worry about a wooden handle, or a pretty colored handle that is screwed on. Those may look better than this but they are inferior.
The blade has been sharp and stayed sharp. I’ve used this for a year to cut all sorts of breads. In fact, every loaf of every kind I’ve made in the last year has been cut by this bad boy and it’s still going strong with no signs of slowing down. 
I have never washed this in a dishwasher nor is it likely I ever will. I wash this by hand right after using it and I dry it off immediately. This is how I take care of all of my knives and the good ones last a really long time.
Pros:
The blade is 8 inches.
It’s easy to hold and grip.
It’s one piece design helps keep it from rotting or falling apart.
The blade is still really sharp after a full year of use.
The price is so low it’s practically a steal!
No discoloration after a year.
Cons: 
It doesn’t make my bread for me.
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Diamond’s Star Rating System:
1 STAR – Completely unusable, would request a refund
2 STAR – Meets minimum viable product requirements, wouldn’t purchase it again
3 STAR – It does what it should, but in a non-spectacular way, I may recommend it, but definitely with reservations
4 STAR – I like it. It is solid quality and delivers as advertised, I would purchase it again and recommend it to a friend
5 STAR – I love it. It meets or exceeds all of my expectations and is high quality, I would purchase it again and would openly promote it to friends

This is a nice lightweight serrated bread knife that feels good in your hand. It cuts through a just out-of-the-oven loaf of bread as if were a hot knife going through butter yet doesn’t squish the loaf. I’ve cut thin crusted bread and thick crusted bread with ease and all the slices were uniformly thick.
It has a plastic sheath to protect your hands and the blade when stored away. I really can’t say anything negative about this bread knife. It’s certainly 10 times better than a higher priced German brand knife I had; in fact there’s no comparison.
I’m buying more to give as Christmas gifts.

Je me sers de ce couteau à pain plusieurs fois par jour, et ce depuis 2 semaines, il ne m’a pas déçu 1 fois. Il coupe à merveille et en plus, il est beau, sa prise en main est franche et son coupant est parfait. Je le recommande

Cuchillo de buena calidad y corta estupendamente