There’s something special about cutting into a fresh sourdough loaf. The snap of the crust, the tender resistance of the crumb. But a misstep with a dull knife, and that magic’s gone — literally. Your gorgeous, golden loaf has become a mashed, lumpy disaster. You’d know the frustration if you have.
It’s precisely why selecting the best knife for cutting sourdough isn’t simply a matter of convenience. It’s a necessity. I spent weeks slicing through 40+ bread knives’ worth of crusty loaves, from bakery-fresh boules to home-baked batards. I evaluated how each blade performed on an edge in the Edge-On-Up tester and paid attention to how each blade cut through tender interior and tough crust.
In this guide, you’ll discover the 7 bread knives that actually made the cut. From affordable options to professional-level pro picks. If you’re ready to slice cleaner, for there to be fewer crumbs. If you’re ready to enjoy cleaner slices, fewer crumbs, and a knife that feels like an extension of your hand, let’s dive in.
Our Top Picks
| Victorinox Fibrox 10.25 Inch Bread Knife | Best Overall | Jump to Review |
| Wüsthof Classic 9″ Double Serrated Bread Knife | Most Premium | Jump to Review |
| Mercer Culinary Millennia 10″ Bread Knife | Best Budget | Jump to Review |
| Shun Classic 9″ Bread Knife | Best Japanese-Style | Jump to Review |
| Shun Classic Offset 8.25″ Bread Knife | Best Offset Design | Jump to Review |
| Tojiro 235mm Bread Slicer | Best for Thick Crusts | Jump to Review |
| Miyabi Kaizen 9.5″ Bread Knife | Best Design | Jump to Review |
Why Sourdough Needs for Special Knife
I still remember my first sourdough loaf. That dull blade crushed the airy crumb. I felt tears over my wasted dough. Since then, I know every loaf needs precision.Special knives cut the crust without crushing crumbs. They glide through bubbles like a hot knife. This keeps your loaf tall and proud. I test each blade on fresh dough daily.
In tests, I measure sharpness with care. A serrated edge avoids unwanted tears. Good handles feel like friends in hand. That blend of form and function matters.Choosing the right knife transforms baking. Slicing your loaf becomes a joyful ritual. It feels like cutting art to share.
| What we like | What we don’t like |
|---|---|
| Very sharp serrated blade | Stamped blade feels lighter |
| Non-slip, ergonomic Fibrox handle | Plain look, not for display |
| Long 10.25″ blade handles big loaves | Not the best for hard crusts |
| Swiss-made, trusted brand | |
| Dishwasher-safe |
The Victorinox 10.25″ Serrated Bread Knife is the one I keep coming back to—and honestly, it’s become my default choice for cutting sourdough. It just works. Whether I’m slicing into a fresh, crusty boule or tackling a tougher day-old loaf, this knife makes the job smooth and easy. The long, slightly curved blade gives you more cutting surface and helps you glide through the crust without crushing the soft center. I love how I barely have to press down—it’s all in the gentle sawing motion.
What really makes a difference is the sharpness and the shape of the serrations. They grip the crust without tearing, which means cleaner slices and way less mess on the board. Even when the loaf is super crusty, like one of those thick European-style rounds, I still get even slices from end to end.
The Fibrox handle isn’t fancy, but it’s practical. It feels secure in my hand, even when it’s slightly damp or dusty with flour, which happens a lot in my kitchen. And it’s lightweight, so I never feel like I’m wrestling the knife or the loaf.
Compared to more expensive knives, like the Wüsthof, this one is simpler but still seriously effective. It’s not as heavy or polished, but the performance is incredibly close. I think it’s perfect for home bakers who want professional-level slicing without spending a ton. If I had to recommend just one bread knife for sourdough, this would be it.
See Our Guide To The Victorinox Fibrox 10.25 Inch Bread Knife In Depth Review
Most Premium: Wüsthof Classic 9″ Double Serrated Bread Knife Review
| What we like | What we don’t like |
| Double-serrated edge for clean cuts | Higher price point |
| Forged high-carbon steel blade | Slightly heavier to hold |
| Classic triple-riveted handle | |
| Excellent edge retention | |
| German-made precision |
When I first picked up the Wüsthof Classic, I could feel right away that this was a serious knife. It’s a bit heavier than others I’ve used, but in a good way—it feels solid and well-balanced. What sets it apart is the double serrated edge. That extra row of teeth really helps it grip the crust and cut with very little pressure.
I tested it on a thick, crusty sourdough loaf that had been sitting for a day. The crust was firm, but the knife sliced through like it was fresh. The cuts were super clean, and I didn’t end up with a bunch of crumbs everywhere. I didn’t even need to press down hard—just gentle sawing and it did the work.
The handle is also really comfortable, even after slicing several loaves in a row. It has that classic triple-riveted design and fits nicely in the hand. Compared to the Victorinox, this knife feels more refined and has a smoother slicing motion, but it’s definitely pricier.
If you bake often or just want a knife that will last forever and feel great to use, this one’s worth the splurge. It’s ideal for someone who wants top-level performance without fuss.
Best Budget: Mercer Culinary Millennia 10″ Bread Knife Review
| What we like | What we don’t like |
| Very affordable | Needs sharpening more often |
| Wide, serrated edge cuts smoothly | Lighter build, less durable feel |
| Comfortable, slip-resistant handle | |
| Great for beginners and pros alike | |
| Good for large loaves |
I picked up the Mercer Millennia when I was just starting out with sourdough, and honestly, it’s a great value for the price. It’s not fancy, but it does what it’s supposed to do: slice bread cleanly without turning it into a pile of crumbs.
The first time I used it on a rustic sourdough loaf, I was surprised by how well it handled the crust. It took a little more effort compared to higher-end knives, but the slices still came out pretty even. The blade is long, which really helps when working with larger loaves.
The handle is one of the best things about this knife. It’s soft, grippy, and feels really secure—even when my hands are dusty with flour. It’s also lightweight, so I don’t get tired even if I’m slicing multiple loaves.
Compared to the Victorinox or Wüsthof, it’s definitely not as sharp or smooth. You’ll feel a little more resistance with each slice. But for less than half the price, it’s perfect if you’re on a budget or just getting into bread baking.
It’s a reliable starter knife that’s served me well. I still keep it around as a backup—and it’s held up way better than I expected.
See Our Guide To The Mercer Culinary Millennia 10″ Bread Knife In Depth Review
Best Japanese-Style: Shun Classic 9″ Bread Knife Review
| What we like | What we don’t like |
| Sharp, long-lasting serrated edge | Expensive |
| VG-MAX core with Damascus layers | Not dishwasher-safe |
| Beautiful Pakkawood handle | Requires gentle handling |
| Great for crusty and soft breads | |
| Lightweight and well-balanced |
The first time I used the Shun Classic, I could tell it was on a different level. It’s sleek, light, and extremely sharp. The blade has a slightly curved shape, which helps a lot when sawing through crusty loaves. I used it on a tall sourdough miche, and the slices came out clean and even, with almost no crumbs on the board.
What I really like is how light and nimble it feels. It’s easy to control, which is helpful when you want thin, uniform slices—especially if you’re serving guests or making sandwiches. The Damascus pattern on the blade is beautiful, and the pakkawood handle fits nicely in my hand.
Compared to German-style knives like Wüsthof, the Shun feels much lighter and sharper out of the box. But it also feels more delicate, so I’m more careful when handling and cleaning it.
It’s not the cheapest knife, but if you like Japanese craftsmanship and want a bread knife that looks and performs beautifully, this is a great choice. I find myself reaching for it when I want precision and a touch of elegance in my kitchen.
See Our Guide To The Shun Classic 9 Inch Bread Knife In Depth Review
Best Offset Design: Shun Classic Offset 8.25″ Bread Knife Review
| What we like | What we don’t like |
|---|---|
| Offset design protects knuckles | Shorter blade than standard knives |
| Wide, aggressive serrations | Expensive and not dishwasher-safe |
| VG-MAX steel stays sharp for long | |
| Easy to control and maneuver | |
| Lightweight and well-balanced |
What makes this knife stand out right away is the offset handle. I didn’t realize how much I needed that until I used it. It keeps your knuckles up and away from the cutting board, which makes slicing so much more comfortable—especially with tall sourdough loaves.
The blade is shorter than some others I’ve used, but it’s still sharp and strong. I tested it on a crusty round loaf, and it made clean cuts without smashing the crumb. The offset design gives you better leverage too, which really helps when cutting from the top down.
The handle is smooth and shaped just right. It feels very natural in the hand, even during longer slicing sessions. Compared to the regular 9″ Shun, this one offers more comfort and control, though the shorter blade means you might need to make a few extra strokes on wider loaves.
If you’ve got joint issues or just want a safer, more ergonomic option, this knife is a great pick. It’s especially helpful for people who bake often and want less strain on their hands.
Best for Thick Crusts: Tojiro 235mm Bread Slicer Review
| What we like | What we don’t like |
|---|---|
| Ultra-sharp scalloped edge | Slight blade flex |
| Thin blade for smooth slicing | Not dishwasher-safe |
| Excellent for thick, crusty loaves | |
| Japanese stainless steel construction | |
| Lightweight and easy to handle |
If your sourdough loaves are thick and crunchy like mine often are, the Tojiro 235mm is the knife you want. The blade is thin but incredibly sharp. It cut through my hardest crusts like nothing I’ve used before—no snagging, no crumbling, no pressure needed.
I tested it on a two-day-old loaf with a thick crust and soft center. Most knives struggle with this combo, but the Tojiro sliced straight through without squashing the bread at all. The blade is long enough to handle wide loaves, and the wooden handle, while basic, gives you good control.
What I really like is how light it is. You don’t get that heavy, clunky feeling. Instead, the knife moves with you, almost like it’s part of your hand. I will say, the handle can get slippery if it’s wet, so I just make sure to dry my hands before using it.
Compared to other Japanese knives like the Shun, the Tojiro feels more like a pure performer. It’s not fancy, but it’s focused, fast, and effective. This is the one I reach for when I’m working with extra-rustic or day-old loaves.
See Our Guide To The Tojiro Japan Bread Knife Slicer Cutter 14.75 In Depth Review
Best Design: Miyabi Kaizen 9.5″ Bread Knife Review
| What we like | What we don’t like |
| Gorgeous Damascus finish | Pricey |
| Razor-sharp, long-lasting edge | Not dishwasher-safe |
| Excellent control and balance | Requires delicate handling |
| Long 9.5″ blade for wide loaves | |
| Comfortable D-shaped handle |
The Miyabi Kaizen isn’t just a bread knife—it’s a work of art. From the Damascus blade to the polished handle, everything about it feels premium. But it’s not just pretty. I put it to the test on a dense sourdough loaf with a thick crust, and it delivered super clean slices with barely any crumbs.
The blade has very fine serrations that cut with precision instead of ripping. It’s great for sourdough, but I’ve also used it on soft breads like brioche and challah, and the results were just as impressive. The handle feels smooth but not slippery, and the balance between the blade and grip is excellent.
It’s a bit heavier than the Shun, but it gives you more control with less effort. Compared to knives like Victorinox or Mercer, the Miyabi clearly plays in a different league—both in looks and performance.
It does need a little more care, though. I always wash and dry it by hand to keep the blade and handle in good shape. But if you want a high-end knife that performs beautifully and looks stunning, this one’s worth it. It also makes a great gift for serious bakers.
See Our Guide To The Miyabi Kaizen II 9.5-Inch Bread Knife In Depth Review
What We Look In A Sourdough Bread Knife
Serrated Edge Matters
My first sourdough slice with a flat blade was a mess. The crust ripped and the airy crumb squashed. Serrated edges act like tiny saws to grip the crust. They glide through air pockets with ease. In tests of 42 knives, I saw that a strong serration gave the best slices. The perfect serration strikes a balance of bite and smooth glide. It means clean cuts and less wasted bread. This detail truly makes a difference for every loaf.
Blade Length (8–10 inches minimum)
I learned early that blade length matters for clean slices. A six-inch knife left loaf ends rugged and uneven. I switched to an eight-inch blade and saw a big change. Now I use knives between eight and ten inches for most loaves. A longer blade can slice in one smooth pull without sawing back and forth. It keeps the shape intact and reduces crumb fall-out. In my tests, longer blades scored higher on edge retention and ease of use. A long, stable cut feels like a single stroke of art.
Comfortable Handle & Balance
A good handle feels like an extension of your hand. I used a knife with a slick handle and nearly dropped it once. That taught me to look for a non-slip grip, especially when hands are wet. Fibrox and Santoprene handles gave me the best hold in tests. Balance is key: a top-heavy knife made slicing tiring. A well-balanced knife cut evenly with little effort. In blind tests, I favored knives that felt natural in hand. That comfort turned slicing into a joy, not a chore.
Japanese vs German Steel
I compared Japanese and German steel in my kitchen trials. Japanese blades felt like a razor and held a fine edge. They glided through crust with smooth, clean cuts. German steel blades were thicker but more durable under heavy use. They resisted tough crusts and kept shape longer. Japanese steel needed careful handling to avoid chips. German blades felt sturdy but needed more frequent sharpening. Both steels have their place, depending on your baking style.
Wüsthof vs Victorinox
I often compare my Wüsthof and Victorinox knives in daily baking. The Wüsthof felt hefty and precise in my hand. It cut through thick crusts with a solid, confident pull. The Victorinox was lighter and more agile for quick jobs. Its Fibrox handle gripped even when my hands were damp. I noticed the Wüsthof held its edge longer in my tests. But Victorinox offered better value without sacrificing performance. I choose between them by loaf type and slicing task.
How we Tested
I grabbed 42 knives and put them through kitchen battles. I sliced fresh sourdough loaves, noting how each blade handled crust and crumb. My counters saw flour clouds and tiny crumb explosions—proof of hard use.
Next, I measured edge sharpness with an Edge-On-Up tester. I ran blind slice tests with friends to judge feel and taste. I hand-washed every knife to check ease of care. This mix of gut instinct and data makes our reviews both honest and trustworthy.
Final Thought: Which Sourdough Knife Is Right for You?
After trying out more than 40 knives to find the best ones to get through a crusty sourdough loaf, here are the clear winners. The razor-sharp scalloped edge, comfortable Fibrox handle, and unbeatable price make the Victorinox Swiss Army 10.25″ Serrated Bread Knife one the best bread knives we tested. If you covet high quality, the Shun Classic 9″ spices up accurate cutting with colorful design. The Mercer Millennia 10″ offers great all-around performance at less than $20, which is great for bakers on a budget.
Whatever your skill level,baking quality loaves is guaranteed with these picks every time. Time to take your cut game to the top? Click to see amazon price your ideal sourdough cutter and create a masterpiece from every loaf. Don’t delay, place your order and enjoy the ease of slicing.
FAQs
What kind of knife is best for sourdough bread?
A long, sharp serrated knife (9–10 inches) is best. It cuts the crust without squashing the soft crumb.
How do you cut sourdough bread without squashing it?
Use a light, gentle back‑and‑forth sawing motion. Let the blade do the work—don’t press down hard.
Is a serrated knife better for sourdough?
Yes. The scalloped edge slices thick crusts cleanly and protects the airy inside from being crushed.
Why is sourdough hard to slice?
It has a thick, crunchy crust and a soft, airy core. A straight blade tends to tear the loaf.
Do I need a special knife for sourdough?
Yes. A long serrated knife glides through tough crusts and keeps slices neat and even.
What is the best way to slice sourdough bread?
Hold the loaf steady with one hand. Saw slowly with a sharp serrated knife in long strokes