- Professional quality 10-1/4-inch bread knife handles crusty exteriors without crushing tender insides
- High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
- Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
- Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
Product Description
The R H Forschner by Victorinox Curved Blade Bread Knife features an 10.25-inch wavy-edge blade that is 1.25-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade…. More >>
Victorinox 10-1/4-Inch Wavy Bread Knife, Black Fibrox Handle
#1 by R. Brook on February 26, 2009 - 1:08 am
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It’s great for the reasons others mention. But be forwarned that this knife is huge. It’s 15 inches long in total – more than my big 10-inch chef’s knife. Most standard knife blocks have only one slot that would hold a knife this big, and that’s the slot for your big chef’s knife.
My wife says this knife is way too big for her. She much prefers the Good Grips bread knife.OXO Good Grips 8″ Bread Knife
Rating: 4 / 5
#2 by Gail Mitzenmacher on February 26, 2009 - 3:42 am
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this great bread knife slices easily through even the softest breads without squashing them, however it does not come with a blade guard so – be careful when storing it.
Rating: 4 / 5
#3 by P. Stevenson on February 26, 2009 - 6:31 am
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The RH Forschner 10.25 inch Curved Blade Bread Knife is the BEST KNIFE EVER. I use it for chopping, slicing, mincing, carving – almost everything. It can be sharpened with a steel or stone and is cheap enough that when it lose s it serrated edge, just throw it away and buy another one.
Rating: 5 / 5
#4 by Kristina , the fashion maven neurologist who cooks on February 26, 2009 - 9:19 am
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Perhaps I shouldn’t rate this knife because, though I just ordered it, I haven’t received it yet. It was rated by this month’s Cook’s Illustrated Magazine. They were assessing serrated knives by testing how they worked on four foods: bread and tomatoes, club sandwich, cake, and sticky dough. The top choice (when considering quality only, not price) of the two “highly recommended” choices was Wusthof Classic Bread Knife, 10 inches, but that knife costs $79.99. The second of the “highly recommended” choices was this knife. It got top ratings on all four types of foods, just like the Wusthof, but is $24.95, according to Cook’s. They gave it their “best buy” rating, which they give to their best choice, with price taken into account.
There was only one “recommended” choice, which is their next level down, and that knife, the Viking 10-inch serrated slicer, was $108.
I’ve never been steered wrong by Cook’s Illustrated. If you’re not familiar with it, they are a cooking magazine that uses a tests kitchen to test many varieties of a recipe, scientifically changing one factor at a time, until they get what they consider the ideal recipe. They also tell you at the start what the characteristics of the ideal recipe they are looking for is, so that if they are trying to get a crispy crust, and you don’t want that, you can look elsewhere. They also include in every issue a scientifically-done assessment of some type of cooking implement or gizmo.
Rating: 5 / 5
#5 by rustyredcab on February 26, 2009 - 9:50 am
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Cuts hard and crusty bread without crushing it. It is big — if you have room for storage it is great that it is big — one long pull and your are through the toughest crust and complete with your slice. My other knives are very expensive (Global and such). I got this because of reviews that said you can never really sharpen your serrated knives like you can other knives. I’ve had my $150 bread knife sharpened professionally several times. It gets sharper but not like new. My expensive old bread knife could not get sharp enough to handle super crusty bread. So, I got this Victorinox expecting to replace it in five or so years if and when it gets too dull. I had forgotten how nice a real sharp bread knife can be until I used this one last night. This should become a go-to knife whenever a serrated edge is needed.
BTW, in spite of the low price, it looks great hanging with my other knives.
Rating: 5 / 5