Collection: Victorinox Bread Knives

A wavy edge has broad rounded scallops along the blade that saw through a firm crust while leaving the crumb underneath intact. It is the standard edge for cutting a fresh loaf without crushing it.

A bread knife has larger serrations for cutting through crust. A pastry knife has finer teeth suited to cake, tarts and laminated pastry, where big teeth would tear the layers instead of cutting them.

The blade should be longer than the widest loaf a bakery cuts, so each slice comes off in one stroke. Repeated short strokes compress the crumb and leave a ragged face on the cut.

A moulded handle gives reliable grip with floury or wet hands and takes heavy washing. A wood handle gives a warmer feel that many bakers prefer. Victorinox lists bread knives with both handle types.

A serrated blade is sharpened differently from a straight edge, using a tapered rod that fits inside each scallop rather than a flat stone or steel. Many kitchens replace serrated bread knives instead of resharpening them.