Product Description

The R H Forschner by Victorinox Curved Blade Bread Knife features an 10.25-inch wavy-edge blade that is 1.25-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade.

Product Details

• Amazon Sales Rank: #379 in Kitchen & Housewares
• Brand: R.H. Forschner by Victorinox
• Model: 47547
• Dimensions: .63" h x 3.75" w x 17.25" l,

Features

• High carbon stainless steel blade can be resharpened over and over
• Ergonomically designed handle
• Will stand up to years of daily use without undue deterioration or wear
• Black Fibrox Handles is slip resistant for maximum safety.
• Wavy edge is especially useful for cutting soft products with a hard crust (bread) or rough skin (tomatoes or sausages)

Customer Reviews

Mislabeled product
After six weeks of ownership of this knife (Forschner 40547) I can tell you it is mislabeled. It is called a "Bread Knife," but it should be called a "Bread, Meat, Carving, Sandwich, and Other Stuff Knife."

Here's how I made a sandwich a few minutes ago. Use knife to slice large rye bread. Use knife to slice some corned beef into slices so thin you can't pick them up with your fingers. Go ahead and use same knife to swab some mayo onto the bread. Use knife to slice sandwich in half (duh). Use knife to pick up two sandwich halves from cutting board. That's five uses for one sandwich, and not one other utensil needed.

The edge is still deadly sharp.

The Fibrox handle gives a good, solid grip.

The curved edge allows you to cut through only the very center part of a tough bottom crust. And if you draw the knife straight across, say, a slice of soft bread, the curve causes the knife to act as a guillotine as it enters the leading edge of the victim, which reduces tearing.

Although I haven't tested it because my little brother does all the fancy knife-work at family get-togethers, my guess is that this knife would carve a turkey or a smallish emu just dandily.

At a total length of 15 inches, this will likely be the longest knife in your collection, so I'm not saying it would be your first choice for slicing an olive. But if you can learn to handle a knife this long, it does a lot more than slice bread, and it does it well.

My only complaint is that the top edge of the blade is also curved, so you can't use it to scrape a cutting board of its contents. But maybe there's a design reason for that that I don't know about.

I wish I had owned this knife 20 years ago.

Update of December 2007: The more I have this knife, the more I realize how often I reach for it first among the five knives I use.

Update of January 2009: Still sharp, still a favorite.

Excellent Knife
Excellent knife. Well balanced and exceptionally sharp. It cuts through hard bread and soft items easily.

People not used to handling large knives should consider the 8" version of this knife as it takes practice to hadle such a long cutting edge.

Although the blade is very thin and a bit flexible it's not flimsy.

I have owned a Forschner Fibrox handled chef's knife for years and it's my everyday knife. This bread knife is equal in quality and will become part of my standard tool kit.

Excellent bread knife
This is a real bread knife, not an imitation "do all". I work for a retail food company and the research chefs recommended this as a great professional knife. The cuts are sharp and tight, with no tearing of the bread, even soft french bread. The light weight makes this easy to handle and the price is right. I came home from work yesterday and my wife had cut up a baguette without using the cutting board. Not a problem with the old knives. But now I have numerous cuts in the countertop. Who cares, the knife did great!!! I'm switching to marble this summer anyway...
Highly recommended.