Tojiro Japan Hand Made Bread Knife Slicer Cutter, 14.75″, Stainless and Wooden – Strengthened Laminated Materials

The best bread knife I’ve ever owned
Because bread knives are very hard to sharpen I see no point in spending as much nearly as much on one as my other knives. This one may be the exception as it is best bread knife I’ve owned in a while. Extremely easy to use, it cuts through tough crusted bread cleanly without smushing the inside and can do the same with softer loaves. Incredibly well priced, I have not needed to sharpen it yet even though it gets basically used daily. It is quite light, so balance is not a problem and the grip fit my hand without being over engineered. People with larger hands may find less comfortable, but it works very well for my needs.

excellent, sharp, basic breadknife, sharpenable too!
I have seen many well written, accurate reviews of this knife, yup, its good! I must add, however, that although a bit fiddly, it is very sharpenable. The steel is not overly hard and the serration is simple, with a perfectly flat back. I know this because my children must have used it for a saw, got frustrated and hit something with it. Thankfully they didn’t cut themselves. I just touched it up and it works like new again.

Excellent and sharp knife for cutting homemade bread! So well worth the price!
Highly recommended!!!!

A good value for a cheap knife, but not some magical steel.
This knife comes with a lot of renown in the kitchen knife community and especially so since Serious Eats recommended it. I bought this knife for the purpose of slicing through some hard sourdough loaves where a non-serrated knife just wasn’t doing the job. It would’ve been nice to spend more on a nicer one, but the hassle of sharpening a serrated knife makes it difficult to spend more than ~$60 for if the plan is the replace it after it dulls.As another reviewer pointed out, this blade is a very soft steel and is thin too so it doesn’t really have any stiffness. A ton of flex so if you were cutting a hard loaf like I was, the blade tended to warp out of place as you sliced since it wanted to take the path of least resistance rather than how I was gripping the handle.For the nerds out there, 200g mass on the tip of the blade resulted in about 3/4″ of deflection to give you a more concrete idea of how much flex there is in this blade.Being a long knife, it’s difficult to control the side furthest away from the handle and i noticed it started drifting both in bending and some torsion. If you truly have a hard crusted bread or if it’s gone stale, it WILL wear this knife down fast. I refrained from using downward pushing motions and tried to just use long, saw-like slicing to take advantage of the serrated edge.I had two loaves to test this on, one with a softer crust and the harder one that I just mentioned above. This knife made short work of the softer bread, but then again, my non-serrated knife did just as well with similar ease and no crumbs. The harder loaf already deformed the scallops on this knife to the point where I’ll probably need to touch up the flat side on a stone (yes, the edges are bent after one use). If you’re not cooking hard, crusty breads, this knife will work great.For the price, I’m still giving it a 4 stars since I know the bread I used it on was definitely on the far end of the scale in terms of crust hardness. It should work fine for most people and most breads. I paid $23 for this knife and if it ever got more expensive, I’d definitely consider something else. I really wanted to enjoy this knife but the first impression hasn’t convinced me that bread knives are really that necessary if you keep the rest of your knives razor sharp. Maybe there’s a sweet spot in bread hardness that this knife will shine. Obviously I’m in the minority here when it comes to not loving it.

Der Hersteller Tojiro wird beworben als Hersteller Nr. 1 für mehrschichtige Messer. Was auf die Küchenmesser zutrifft, muss nicht automatisch auf dieses Brotmesser zutreffen, jedenfalls hält sich Tojiro bei der Materialangabe etwas bedeckt. Positiv aufhorchen lässt den Fachmann der Hinweis auf „High-Carbon Stainless Steel“. Damit einher geht grundsätzlich eine höhere Härtbarkeit und damit höhere Schneidhaltigkeit gegenüber dem Standard- Messerstahl 1.4034 der gängigen Messer im unteren Preissegment.Man merkt beim Handling die Professionalität dieses Herstellers: Der Griff ist von Hand verschliffen, keine hervorstehenden Nieten oder andere störenden Kanten. Entgegen der Darstellung auf der Zeichnung ist die Klinge nur einseitig geschliffen, was aber nur für Linkshänder von Bedeutung sein dürfte. Zur Schärfe stimme ich den positiven Rezensionen zu und angesichts des oben gesagten müsste die Schärfe auch eine Weile so bleiben. Dennoch gab es irgendwo in einer Rezension die Bemerkung, dass es schnell stumpf wurde. Das wäre eigentlich der übliche Standard bei Messern aus 1.4034, bei einem höher gekohlten Stahl aber eher nicht. Wie bei anderen qualitativ höherwertigen Messern auch muss man harte Schneidunterlagen und die Spülmaschine meiden, wenn man länger Freude daran haben will. Der Hersteller weist auch darauf hin, das Messer nicht im Kontakt mit anderen Messern oder metallischen Werkzeugen zu lagern.

Love this knife! It’s so sharp, and so light!