After their chef knife and a paring knife, chefs say that the knife they can’t live without is their bread knife. If you’re trying to cut food with a hard “crust” without squashing the delicate inside, here’s a knife for that. Crusty bread, tomatoes, rolls, watermelon, pineapple… Whatever you throw at it, this bread knife will make neat slices of it, thanks to its serrated blade.
