- Professional quality 8-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 8-inch Bread with Wavy Edge Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to prod… More >>
Victorinox Cutlery 8-Inch Wavy Edge Bread Knife, Black Fibrox Handle
#1 by Gluten-Free Foodie on March 25, 2010 - 8:48 am
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I’ve owned one of these knives for 8+ years and love it so much that I recently purchased another as a gift for my college-age nephew. The serrations on this knife are concave, and as a result, the blade immediately “bites” into whatever you are cutting. (Convex-edged knives have a tendency to slip until they’ve penetrated the crust or outer surface of the food.) After more than eight years of frequent use, the blade is still in excellent condition. It is every bit as good as a knife costing three or four times the price.
One more note: I have Victorinox knives with both rosewood and Fibrox handles. Although the rosewood handles feel great in the hand and look beautiful, the Fibrox handles do give you a better grip. That’s not as critical an issue with a knife used mainly to slice bread, but if you’re looking to buy a chef’s knife for cutting hard foods like winter squash, I would go with the Fibrox.
Rating: 5 / 5
#2 by Redox on March 25, 2010 - 10:14 am
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This is the only bread knife I’ve used that can slice fresh bread-machine loaves cleanly, without smashing the loaf. I can make a hard-crusted artisan type bread and the knife slices easily through that also. This knife is so good that I’m going to have to try some more Forschner products. Btw, I really like the Fibrox handle. I’ll never buy another type.
Rating: 5 / 5
#3 by Zaine Ridling on March 25, 2010 - 11:20 am
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Although I’m a Wusthof man, I’ve never been disappointed by a Victorinox/Forschner knife, and this bread knife is no exception. The perfect length, it’s one of the sharpest ones in the block. It can also double as a turkey knife. The handle feels good, even in large hands. Strongly recommended for both quality and value.
Rating: 5 / 5
#4 by Diana S. Daniels on March 25, 2010 - 12:19 pm
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Does what it’s supposed to do, cuts bread. Not everything for sale actually does what it’s supposed to, so that is worth saying. It’s up to Victorinox standards and the price is reasonable. Enough said.
Rating: 5 / 5
#5 by N. MARTYN on March 25, 2010 - 12:50 pm
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I looked and looked for a good bread knife before I became familiar with the Victorinox knives. I absolutely love this knife – it works great with soft and hard breads. I used to have a problem slicing soft bread loaves as the knife wouldn’t cut and would smash/squash the bread – this knife doesn’t – just be sure and use a sawing motion – don’t try to cut straight through. This knive is also great for bagles – however, use extreme caution as these knives are extremely sharp so always cut away from yourself and use a cutting board (especially when slicing something like a bagle if you value your thumbs or that little fatty part of your hand below the thumb – OUCH!! stitches hurt!!).
Rating: 5 / 5