Credit:
Reviewed / Timothy Renzi
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Credit:
Reviewed / Timothy Renzi
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A joy to use, absolutely acing our tests and earning an unprecedented perfect score, slicing through crusty baguette like butter while soft bread falls into perfect slices. Read More
Proof that good things don't always come in fancy packages. The design may be a bit boring, but the performance completely impresses. Read More
It felt silly using such a long blade on tiny tomatoes, but the slices were precise nonetheless, and its performance was strong enough to keep it high on our list. Read More
While it performed admirably on most tests, we felt it was too expensive to justify its performance. We’d look elsewhere if buying as a stand-alone piece. Read More
This sharp and comfortable knife is great for everyday use, thanks to its comfortable handle and close-set teeth. But it's not very lightweight. Read More
Most of us really only need three knives: A good chef's knife, essential for general chopping tasks; a paring knife to handle precision work; and a serrated blade.
While many call them bread knives, serrated knives are actually capable of doing much more than just slicing bread. Those jagged blades bite into hard and squishy foods like crusty sourdough bread and tomatoes, making quick work of tough-skinned fruits like pineapple, sawing through hearty vegetables like butternut squash, and creating perfectly thin slices of juicy ripe tomatoes. If you’ve ever used a dull serrated knife, you’ll appreciate the joy that accompanies using a well-honed knife, like our top pick the Shun DM0705 Classic 9-Inch Bread Knife (available at Amazon for $135.95) , which blasts any competition.
For a long time, I held steadfast to the belief that all serrated knives are the same when it came to performance. After all, a serrated blade is a serrated blade, right? Not only that, but since these knives can’t be sharpened at home, I figured you should probably buy a cheap one. I’m happy to report that, after doing this research, my mind has completely changed.
I was shocked to find that every blade was unique, each one with a number of pros and perhaps a few cons. And, while some of the knives I’d rather avoid are on the less expensive range of the spectrum, I never would have guessed that an expensive knife would actually come out on top. Whether the user is a trained culinary genius or a home cook looking to add a great knife to their kitchen, these are the best serrated knives.
The Shun DM0705 Classic 9-Inch Bread Knife is the best we've ever tested.
The Mercer Culinary Millennia 10-Inch Wide Bread Knife is a great knife for its value.
Thin, flexible blade
Comfortable blade
Affordable
Very long
Gorgeous blade
Good for sandwiches
Heavy
Expensive
Struggles with soft bread
Cuts without dragging
Comfortable hold
Heavy
Tip may catch on cutting boards.
Beautiful design
Comfortable handle
Expensive
Shorter design
Jagged slices
Nice weight
Comes in several nice colors
Serrated edge struggles with uniform slicing
Uncomfortable handle
Hi, I’m Lindsay Mattison, a trained professional chef, and a total bread nerd. I even named my sourdough starter (it's Klaus, in case you were wondering). There’s almost nothing I love more than a freshly-baked loaf of bread, but a dull knife will ruin my excitement faster than you can blink! If you've ever been tasked with cutting crostini from a baguette with a less-than-stellar knife, then you know exactly what I mean. I'd like to help you avoid that particular brand of torture by aligning you with the best (and sharpest) serrated bread knife to add to your kitchen.
We selected 10 serrated bread knives between 8- and 10-inches in length–the perfect size to cut through large loaves of bread while still being in control when slicing smaller items like tomatoes. We designed our tests to evaluate sharpness, length and width, and comfort–three critical components of a well-designed serrated knife.
If the serrated edge of the knife isn’t sharp enough, you're in trouble. It can bounce right off hard-skinned food or create jagged tears instead of smooth slices. Even worse: You might push downward with excessive force to pierce the skin, creating a dangerous situation. To test the blade's sharp edge, we cut crostini from crusty baguettes to see if it could get through the hard exterior without crushing the soft crumb inside. Then, we sliced soft sandwich loaves and thinly sliced tomatoes to see if it could pierce tender skin without tearing it. Finally, we made a ton of BLT sandwiches to test the blade on various textures–soft bread, tender tomatoes, and tough bacon–and awarded bonus points if it sliced without ripping or tearing.
While we tested the blade, we also assessed the length and width of the knife. We wanted to know if the knife was long enough to handle large loaves of bread without being too unwieldy to tackle smaller vegetables like tomatoes. The blade's width was also an important factor, as a thick blade generally can't create the thinnest slices.
Finally, comfort is essential for all knives and the serrated blade is no exception. We were looking for a knife that felt comfortable in our hands, with a nice grippy handle that didn’t slip and slide as we sliced away. In addition, it had to be heavy enough to use without requiring excessive force but light enough that it didn't tire your hands as you used it.
Lindsay is a professional chef, recipe developer, writer, and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her passion for local, organic, and seasonal ingredients with home cooks and food enthusiasts.
Monica is Reviewed's Kitchen & Cooking editor and an avid home cook; she's been testing a wide range of kitchen products at Reviewed for over a year. Previously the Digital Editor at Culture Cheese Magazine (and a former barista), she's also had her work published in The Boston Globe, Modern Luxury, Boston Magazine, and more.
Managing Editor, Kitchen & Appliances. Danielle has a B.S. from Syracuse University and a AAS in Culinary Arts from Newbury College. Previously, Danielle was a Test Cook and Associate Editor at America's Test Kitchen, as well as a freelance recipe developer and food writer. She’s the mom of two boys and loves making pizza on Friday nights.
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