Customer Reviews

Victorinox Cutlery 8-Inch Wavy Edge Bread Knife, Black Fibrox Handle

5 star:		(30)
4 star:		(3)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

I bought this strictly because I was so pleased with the Forschner 8-inch chef's knife I bought a few months ago and was not disappointed. Chopped rock hard bulk chocolate like it was butter, made short work of crusty-outside soft-inside baguettes, and effortlessly sliced tomato wafer thin.
These Forschner knives are the best quality for value PRODUCTS, not just knives, I've ever encountered. Buy some!

THIS IS A FANTASTIC BREAD KNIFE. SLICES RIGHT THROUGH CRUSTY BREADS WITH- OUT TEARING THEM APART. ALSO IS GREAT WITH TOMATOES.

I bought this knife based on reviews. I would have gone with the 10 inch but it was not available through Amazon and I think having to pay the additional S&H ridiculous. That and reviewers had spoken of it being such a big knife! The 8 inch size is great and it cuts bread very well, but I did expect it to be a bit sharper. It is sharp enough, however, for me to wish it was sold with a blade guard!

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.

I bought the Victorinox Cutlery 8 Inch Bread Knife to add to a set of Victorinox knives. It's a quality knife which is lightweight -- a plus, I think -- and it cuts through bagels pretty easily: the real test of a bread knife as far as I'm concerned. Only had this a few months but very pleased with it so far. If you're looking for one of those super sharp ginsu type knives -- the kind where with one slip you've amputated your finger or arm (those type of knives terrify me) -- this might not be sharp enough for you as you do have to put a little pressure on the knife to saw through thick bread. But I've also used this knife to slice French bread and other types of breads and found it to work very effectively and easily.

Forschner knives are SO good for the money, and this one is my favorite. If you ever slice French bread, artisan bread, anything that needs a sharp serrated blade with the ability to make perfect slices, this is it. You will never squash a loaf of bread again.

I received this knife as a wedding present about 6 months ago, and so far I've been thrilled with it. My husband and I eat a LOT of crusty, artisan-style breads, and my old bread knife just couldn't handle them. This knife is long enough to get through all of the loaves I buy, and gets right through the crust without mangling the loaf. I'd give it 10 stars if I could!

We bought this based on a recommendation (of the longer 10" version) from America's Test Kitchen. We bake our own bread (dough produced from a Panasonic SD-YD205 breadmaker) and this knife cuts through the loaves almost like they were butter! After a little initial resistance requiring a sawing motion to get through the top crust, I can "slice" the bread by merely applying some downward force, with hardly any sawing motion required.

This is only the second bread knife we've owned; it replaced a Farberware (I think - the name has rubbed off by now) we bought for $10 at a Lechter's store about 11 years ago. The difference is amazing. With the Farberware (even when it was new) slicing a loaf required a considerable sawing motion and downward pressure. This Victorinox is just so much easier, even when the bread is fresh out of the oven and the crust is very hard and crispy.

The blade is thinner and lighter than the Farberware as well. The thinness makes it a little easier to use with the Cherry Bread Slicer as the blade fits more easily into the knife slot.

I've previously read that a bread knife should be heavy to help in cutting even slices, but even without the bread slicer, I can cut relatively straight slices. In fact, if I'd had this knife before I bought the slicer, I might not have purchased it.

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!!).

Had I known it was possible to fall in love with a set of knives, I would have given up my eharmony membership long ago. (Just kidding) I have a set of Calphalon Contemporary knives and thought they were great. After reading an online review at a reputable cooking site however, I bought this set for a friend. (Price to quality ratio was well-reviewed) OMG, everything you cut is like butta (except for butter itself which is like watta) Whether you buy the set or just the pieces you need, I cannot recommend these knives enough. With this bread knife I was able to cut a crusty baguette into almost cracker thin slices.

Oh, and though I love them to much to do so, I believe they are dishwasher safe.