Equipment Review: Best Serrated (Bread) Knives & Our Testing Winner







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We tested 9 serrated knives to find the best one:
Mercer Culinary Millennia 10″ Wide Bread Knife
Miyabi Kaizen 9.5″ Bread Knife
Wüsthof Classic 10-Inch Serrated Bread Knife
Victorinox Swiss Army Fibrox Pro 10 1/4″ Curved Bread Knife with Serrated Edge
Dexter-Russell 10″ Sofgrip Scalloped Bread Slicer
Messermeister Four Season 10 Inch Scalloped Baker’s Bread Knife
Zwilling Pro 10″ Ultimate Bread Knife
Kramer by Zwilling Essential 10″ Bread Knife
Chicago Cutlery Walnut Tradition 10″ Serrated Bread/Slicing Knife

Why are some knives a pain and others a pleasure? Everything counts, from the number and shape of the serrations to the width of the blade.

We review the best (and worst) knife sharpeners:

Curious about carbon-steel knives? Watch our review:

WINNING TRAITS OF A GOOD SERRATED KNIFE
– Fewer, broader, deeper, pointed serrations
– Thinner blade angle
– Comfortable, grippy handle
– Medium weight
– Roughly 10-inch length

WHAT WE EXAMINED

CUTTING: We rated each knife on how well it halved cake layers widthwise and sliced through tomatoes, bread (soft and crusty), and loaded BLT sandwiches. Points were awarded for crisp, tidy cuts that required minimal effort.

COMFORT: We evaluated the ergonomics, grippiness, length, and weight of each knife; those that were comfortable and secure rated highest.

EDGE RETENTION: We used each knife to slice squishy, tactile tomatoes at the beginning and end of testing; those that started and stayed sharp rated highest.

AVERAGE SERRATION WIDTH AND DEPTH: We pressed each knife’s nonbeveled side into Silly Putty, measured three serrations on each knife with calipers, and calculated an average for each knife.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

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