What should you look for in bread knives?
There are left-handed and Rechtshändermesser, whichever is attached to which side of the ground and, depending on the cutting technique used. Clean results can only be achieved if the smooth knife edge is flush when cutting the loaf of bread (without sanding).
This was given in this knife before.
Another important aspect of the serrated edge. Here I noticed that the ground should not be too tight (greater than 0.5 cm), otherwise essentially only crumbs are produced because the bread rather torn than cut.
Here the knife fell through total. It was almost impossible to carry out a clean-section scheduled, the bread was literally torn and not cut.
The build quality is anything but 'Premium'. The handles are processed edgy and partly very unclean.
Conclusion: If you want a bread knife when he will have many years of enjoyable is wrong here.
