If you’ve ever tried to slice through a crusty sourdough with a cheap knife, you already know how frustrating it can be. I’ve ruined more loaves than I’d like to admit before I found the right blade. That’s why I want to talk to you about the Tojiro Japan Bread Knife Slicer Cutter 14.75″.
This isn’t just another bread knife. It’s one of those tools that quietly earns its place in your kitchen the first time you use it. I’ve used a lot of knives over the years, some flashy, some expensive, some disappointingly dull. But the Tojiro? It surprised me.
My First Impression of the Tojiro Bread Knife
Traditional Look, Precise Feel
When I first held the Tojiro F-737, I noticed two things: it’s long, and it’s light. The natural wood handle isn’t flashy, but it feels right in my hand. Simple, no nonsense just the way I like it. And that blade? Thin. Razor-thin. It has this Japanese precision about it that you can just feel.
It doesn’t feel like other bread knives. It feels like a tool made for people who care about how they slice. And that’s exactly what it is.
Super Thin, Super Sharp But Gentle
The blade on this knife is flexible. At first, I thought that might be a downside. But once I started slicing into a fresh sourdough loaf, I realized how much control that gives me. It glides, not cuts. There’s no sawing, no ripping. Just clean, delicate slicing.
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Key Features of the Tojiro Japanese Bread Knife
Build and Details
Here’s what you’re working with:
- Blade Length: 235mm (about 9.25″)
- Blade Material: Laminated stainless steel
- Handle: Natural wood
- Weight: Around 3.87 oz (very light)
- Construction: Forged in Japan
- Edge: Scalloped serration for clean slicing
It’s long, sharp, and designed to let you make thin, even slices without squashing your bread. And when you’re cutting something that took 24 hours to ferment and rise, that matters.
How the Tojiro Slices Different Types of Bread
I tested the Tojiro on everything I had in the kitchen:
- Fresh no-knead sourdough
- Dense whole wheat sandwich loaf
- Soft brioche
- French baguette
- Day-old, crusty sourdough
It breezed through the first four. I’m talking whisper-thin slices, no tearing, and almost no crumbs. The blade just glides. Now, with that day-old sourdough? That was a bit of a challenge. The blade flexed more than I expected. I had to slow down and let the knife do the work but it still got the job done.
This isn’t a knife you muscle through a stale loaf with. But for anything fresh or medium-hard, it’s smooth sailing.
Tojiro vs Other Top Bread Knives Comparison
I’ve used a lot of bread knives Victorinox, Mercer, even some high-end Japanese models. Here’s how the Tojiro compares:
| Knife | Blade Length | Flexibility | Price | Best For |
| Tojiro 14.75″ | 9.25″ | High | $25–$35 | Sourdough, artisan bread |
| Mercer Millennia | 10″ | Low | $20–$25 | Bulk slicing, utility use |
| Victorinox 10.25″ | 10.25″ | Medium | $45–$55 | All-purpose bread slicing |
| Miyabi Kaizen 9.5″ | 9.5″ | Medium | $120+ | Fine slicing, luxury feel |
The Tojiro is perfect for anyone who wants something lightweight, sharp, and crafted with care. It’s not a tank like Victorinox, and it’s not a showpiece like the Miyabi. It’s the everyday workhorse you didn’t know you needed.
Is This Right For You
If you bake sourdough, this knife is for you. If you want to slice toast so thin you can see light through it this is your blade. If you value a good tool that does its job quietly and well, the Tojiro belongs in your kitchen.
But if you’re slicing hard, stale bread often, or you want a knife that doubles for tomatoes and sausages, this isn’t the one. Get something stiffer.
You can buy the Tojiro bread knife here on Amazon.
Pros and Cons of the Tojiro Bread Knife
| What We Like | What We Don’t Like |
| Super thin and sharp blade | Not great for very hard crusts |
| Makes even, clean slices | Blade flexes during heavy use |
| Lightweight and easy to handle | Handle not dishwasher safe |
| Excellent value under $35 | Thin blade may not suit everyone |
Final Thoughts: Should You Get the Tojiro F-737?
If you’re serious about bread, the Tojiro bread knife is one of the best in affordable price. I’d recommend it to any home baker or cook who wants precision and reliability. It’s not a multi-tool, but for what it’s made to do slice bread beautifully it nails it.
Buy this if:
- You bake or buy crusty artisan loaves
- You want clean, neat, thin slices
- You like the feel of a lightweight, flexible knife
It’s become my go-to knife for sourdough and brioche, and I wouldn’t hesitate to recommend it to anyone looking for that next-level bread-slicing experience.
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Frequently Asked Questions (FAQs)
Is the Tojiro bread knife dishwasher safe?
No. The wooden handle and blade should be hand washed and dried immediately to preserve sharpness.
Does this knife cut through sourdough crust?
Yes. It slices cleanly through most sourdough loaves as long as they aren’t too stale or overly crusty.
How long does the blade stay sharp?
With proper use and hand washing, it stays sharp for several months even with regular use.
Is this knife good for soft bread?
Yes. It cuts soft loaves like brioche or sandwich bread without tearing or compressing.
Can the blade be sharpened?
Serrated blades can’t be sharpened like regular knives. But you can touch up the flat side with a ceramic hone if needed.