Chicago Cutlery Walnut Tradition 10-Inch High-Carbon Serrated Bread Knife Review

I bought two of these knives as gifts for friends who bake all kinds of bread. I've owned and used this knife since 1974, just for bread, and it's still razor sharp and cuts through every crust perfectly! I know there are more expensive and newer types on the market now, but this one rivals any of them. It is well balanced, feels good in the hand and does not slip when cutting. I highly recommend it.

It might have been a great product back when most reviews were written, but it's definitely not as good now. The one I received was very poorly made, with rough rivets, warped wood that didn't match the blade, and a rough, cleaved finish. Absolutely terrible. As for the price, maybe it was okay when they were made in the US, but today it's not, and given the above, it's just ridiculous. I would feel cheated if I paid $5 for this knife let alone what is charged here. Save your money and time by…

Revine reminded me that I bought this knife in 2012 so I think it's about time I wrote a review. I bake bread - lots of bread. Most of the sourdough comes out in my oven and I bake at high temperatures so the crust comes out very crispy. Before that I bought a shorter Chicago Cutlery knife and was very impressed with the quality and sharpness of the steel. This one is better - it handles my large round loaves of bread with ease. Spicy? Ask my thumb, which was pinched between the blade and the…

This is a heavy blade and looks well made. However, the teeth cut through bread like a chainsaw, flinging out all sorts of crumbs with each hit. Cutting a slice doesn't work smoothly and effortlessly. I have a Cutco serrated knife that's too short for slicing bread, but I still prefer this knife because it's smooth, light weight, and doesn't leave crumbs when sawing. I suppose it's not a bad knife for the price, but you really do get what you pay for. I keep buying these cheap knives because I…

I probably didn't expect the knife to last very long as it's still a cheaper knife but even out of the box the knife found it difficult to cut regular bread like baguette and plain fluffy white bread. a loaf of bread. My serrated chef's knife cuts bread better than this bread knife. I don't need it very sharp, but the idea of a bread knife isn't that the bread doesn't get crushed when slicing, because the many small sharp edges allow you to cut it without much pressure, but that's not how it…

This is one of the best kitchen utensils I have. From its balanced design, which includes a full metal shaft radiating from the end of the walnut handle, to three brass push rivets and a serrated carbon steel blade with teeth spaced just right for cutting. It will make the toughest crust without destroying the soft interior of your bread creation, you won't regret buying this knife. I think I should say at this point that I do not work for a company that sells or manufactures these fine knives…

I bought this to replace a cheaper one that I thought I had lost but found it lost after placing my order so I could have the can compare both. The Chicago Cutlery knife is heavier and almost twice as expensive as the old one. The higher weight is due to the shape of the knife. It is noticeably wider at the top and tapers sharply further down towards the cutting edge. My old one is almost flat from top to bottom and is much thinner and lighter. The difference in design is noticeable in the way…