Review of Kai Wasabi Black Bread Knife, 9-Inch

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List Price: $50.00
Sale Price: $34.54
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The last time i bought a bread knife, it was 5 bucks at some general store and it was so aggressively serrated and its edge so wide, that it tore up my cutting board and destroyed whatever i was slicing. I think i used it two times before i stopped using it. What a waste of 5 bucks! So for about three years, i used my global santoku for cutting bread (which, let's not lie to ourselves, actually works pretty well *once* you penetrate the crust). Where i was having problems, though, was with slicing up consistent slices of more fragile breads like brioche or really wide loaves of ciabatta that i was buying. For fresh sourdough loaves, a sharp chef's knife works pretty well, though.

I still own a wasabi santoku that i bought in 2006 when i did a stint as a line cook. The knives aren't fancy, but i've definitely put mine through its paces and it's still my go-to knife even though i have much nicer ones at hand. This bread knife is no different in quality. It actually looks like with the Wasabi Black they really went upscale, so you have a bread knife with the aesthetic and engineering of a Shun proper, but with the nondescript stainless steel of those restaurant style bread knives.

In particular, the edge is sharp, but it's not wide, so you can actually get really accurate and thin slices of bread in once slice, if that's how you roll. I noticed other people here talking about using it for carving, which, now that i think about it, makes sense. The knife definitely handles like a slicer, but it's serrated *just enough* to grip bread, but not enough to saw away at whatever you're cutting, so you really have a sharp knife that's serrated enough to poke through really aggressive crusts. I haven't tried carving a bird with this knife, but i'm not surprised that others have had good results.

I had originally considered a more expensive bread knife, but now that seems criminal. I can imagine a more expensive knife would *look awesome* in some way i can't even imagine, but i can't imagine it performing any better than this one.

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Some breads have a very hard crust.You can use a bread knife with sharp pointed serrations.But if the inside of the loaf is soft and moist, this kind of knife will tear the bread.The Kai Wasabi black bread knife has sine-wave style teeth that are very sharp,thus it cuts beautifully no matter what texture or mix of textures your dealing with.This is the best one!!

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I have a 20-year-old el-cheapo laser-cut bread knife that I have dreaded replacing, as it cuts the smoothest of any bread knife I've ever had. I have tried various replacement knives over the years, but all have had those huge serrations and mangled the bread more than cut it. However, I do believe I've finally found a reasonable replacement! This knife cuts fresh bread quite nicely, and doesn't leave a million crumbs all over the cutting board.

It has a very unusual serration style which is a series of flowing curves instead of sharp points, and a plastic oval handle that is just rough enough so that it doesn't slip in your hands as you use it (a kind of rough velvet texture). My only concern is that if I ever have to have it sharpened, I will probably have to send it away, as the serration style is so unusual. Unlike my Shun knives, nothing came with the knife to say where I could get the knife resharpened if needed, so I would be at a loss. This concern is the reason I did not give 5 stars for the knife.

Even with that taken into account, for the price this is probably the best bread knife you'll find, so I recommend getting it.

Honest reviews on Kai Wasabi Black Bread Knife, 9-Inch

Very large knife 14 1/2 " with handle. And a 9" blade. Extremely sharp. Cuts through crusty bread with no problem. Will handle any job you need a serrated knife to do. I have the Shun Classic knifes , but figured a bread knife didn't need to be $129. Very glad I bought the cheaper version.Highly recommend!

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The Kai Wasabi bread knife is an absolute steal of a deal for the knife-obsessed foodie and less-nonsense person alike. From its long-lasting, well-cutting serrations to its dishwasher-safe construction and low price-tag, it outperforms other stamped-steel bread knives while costing less and often looking better.

A very light steeling on the non-ground side will keep the edge fresh for months on end when it eventually needs sharpening, the corner of a hard sharpening stone or using a Spyderco Sharpmaker will bring it back for several more months of service.

If you don't own a bread knife and don't want to spend the massive bucks on a Gude or instruct every user to hand wash and hand dry the knife after every use to avoid harming the steel or handle, but you still want to impress yourself and all other consumers of baked goods, this is the knife to use.