Tojiro Japan Hand Made Bread Knife Slicer Cutter, 14.75", Stainless and Wood - Reinforced Laminated Material

Sharp bladed knife with a comfortable handle at a great price. Big improvement over my prior serated knife.

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.

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.

It makes me giggle every time I cut something. Like the guy from the pro kitchen said, it's not for everyone. You'll love it or hate it. I love it. Let's be real, alot of bread knives, because they're serrated, have been pressed into service sawing melons and tough squash. If you're one of the melon people... These aren't the droids you're looking for. There's nothing here to see. Move along. (check out the Dexter-Russell)I think we're alone now. I can tell you, this blade is a joy to cut with. I buy loaf bread and give it away to the neighbors sliced just for fun. Featherlite and easy to use. (on the hard crusts start with a 'draw' stroke) Beautiful in it's simplicity. No hollow grind or offset grip. No double bevel serrations or fancy tip. Just well crafted simplicity perfect for it's purpose.This blade is Sharp. I'm a sharpener. 3rd generation. I'm generally not a fan of serrated edges but this one came with a truly Sharp factory edge. After 5 hard loaves and and 2 soft, along with a couple dozen ciabattas and bolillos, I put it under the lens. No burrs, no chips, no rolling. Just a good sharp single bevel edge. We should treat serrated edges like non-stick frying pans, when they're worn out Throw Them Away. I'm going to be heart broke when this beauty of a blade goes dull. But there are reports of years of use and still cutting like the day it was new.After the reviews about how flexible this blade is I expected something like the the fillet knives we made from bandsaw blades back in the apprentice days or maybe like the whipstick swords https://www.amazon.com/Brushking-Christmas-Shearing-Knives-16/dp/B00KWFHKFG/ref=sr_1_3?crid=13JL8A3DRIAFO&keywords=christmas%2Btree%2Bknife&qid=1650948046&sprefix=christmas%2Btree%2Bknife%2Caps%2C254&sr=8-3&th=1 we trimmed trees with. Not true. This blade has a firm spine. Stiff for it's size. Stays straight in it's intended uses.I have more expensive knives. I have cooler knives. I have sharper knives. But none of them make me laugh out loud like this bread knife does.And it's a Tojiro. For $22. Life is good.

Nice Quality. Slices well through homemade sourdogugh

Best bread knife I've ever used. The handle is where I focus the bulk of my criticisms; which are minor and would not keep me from purchasing this knife again. The handle is neither comfortable or uncomfortable, and it's not something that stands out in the knife block. However, it's entirely functional and I've had zero issues with it. It is made of a finely laminated wood with a light red-brown coloring. The lamination seems to have been done well, and with consideration, as I have come to expect with most Japanese made products. The finish of the handle appears to me a polymer-based sealant, and it has held up well to being hand washed in the extremely hard water of my region.Now, the best part of the knife - the blade. The steel has held up very well, and has maintained it's edge. I bake old-world style whole-wheat sourdough, which has a pretty dense crust and crumb. This knife's thin profile, polished cheeks, and sharp serrations slice through it with ease and leave an almost unnaturally smooth face on the bread.My two criticisms/recommendations of the blade are as follows. I was disappointed to find the serrations were only beveled on one side of the blade, NOT both sides, as blatantly advertised. Besides adding the second bevel, and maybe improving the handle shape (not that important, honestly), my only other recommendation would be to extend the blade tang, and perhaps make it a full tang handle. The knife is a little blade heavy, but since this is a bread knife, and not meant for extended use, and heavy food prep or processing, the balance isn't all that important. Overall, it's a great bread knife, ESPECIALLY for $20.Shipping took about a week, which is excellent for international.