Name: Tojiro Bread Slicer F-737
Brand: Tojiro
SKU: 62c0a9618132e1d9fca3b3e6
Rating: 4.0 (82 reviews)

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This bread knife allows you to cut the bread beautifully without destroying the shape. 
Stainless steel blade has been adopted by hardening process. It is rust resistant and has a long lasting sharpness.

TechGearLab

We crowned the Japanese Tojiro Bread Slicer F-737 our favorite bread knife. The long, thin, flexible blade and sharp serrated edge can slice crusty sourdough, heavy pineapples, and the softest vine-ripened tomatoes with speed, accuracy, and minimal pressure. The Tojiro blade is one of the most flexible that we tested, so we wondered if it could handle heavy-duty jobs like cutting the skin off a pineapple. It took us by surprise, performing better than all of the other knives we tested. This is the blade we found ourselves reaching for most often and the one that brought us the most joy.
It has a simple shape to its small handle, rendering it less secure-feeling in your hand. However, we found that the lightweight, high-performing blade compensates for the lack of ergonomic security because it doesn't require a tight hold on the handle when slicing to get a complete result. 

knifewear.com

https:

globalkitchenjapan.com

amazon.com

techgearlab.com

Cheap Knife Reviews

 but precious little other information in in English again I don't read in Japanese all I can make out from here is a bread slicer which is exactly what this is. So without, without further ado, I Think we should unbox this beast and I'm going to whip out the old trusty spider coat and it looks like one of these types of boxes where you can just kind of pull out everything from that from me. And you do I Believe this, Probably not. Let's go ahead and cut away and put it elsewhere

 Let's do a couple couple slices over to the side. get our bread. find out. Also, these serrations are exactly what you want for a crusty outside and a soft inside them

Tojiro Bread Knife, Model F-737 Unboxing and Test

 This knife made short work of the softer bread, but then again, my non-serrated knife did just as well with similar ease and no crumbs. The harder loaf already deformed the scallops on this knife to the point where I'll probably need to touch up the flat side on a stone (yes, the edges are bent after one use). If you're not cooking hard, crusty breads, this knife will work great.  For the price, I'm still giving it a 4 stars since I know the bread I used it on was definitely on the far end of the scale in terms of crust hardness

This knife comes with a lot of renown in the kitchen knife community and especially so since Serious Eats recommended it. I bought this knife for the purpose of slicing through some hard sourdough loaves where a non-serrated knife just wasn't doing the job. It would've been nice to spend more on a nicer one, but the hassle of sharpening a serrated knife makes it difficult to spend more than ~$60 for if the plan is the replace it after it dulls.  As another reviewer pointed out, this blade is a very soft steel and is thin too so it doesn't really have any stiffness

  Being a long knife, it's difficult to control the side furthest away from the handle and i noticed it started drifting both in bending and some torsion. If you truly have a hard crusted bread or if it's gone stale, it WILL wear this knife down fast. I refrained from using downward pushing motions and tried to just use long, saw-like slicing to take advantage of the serrated edge.  I had two loaves to test this on, one with a softer crust and the harder one that I just mentioned above

 If you're not cooking hard, crusty breads, this knife will work great.  For the price, I'm still giving it a 4 stars since I know the bread I used it on was definitely on the far end of the scale in terms of crust hardness. It should work fine for most people and most breads. I paid $23 for this knife and if it ever got more expensive, I'd definitely consider something else

A good value for a cheap knife, but not some magical steel.

Bread Knives Are More Important You'd Think

 For tough breads, best to use a draw cut, like with a Japanese saw. I've worked in commercial kitchens and have built boats, and I don't often have mishaps. I don't blame the knife -- it does what it is intended to do. Just something to be aware of if you are accustomed to stiffer blades

Thin Blade

Works OK, not the greatest

 Let's be real, alot of bread knives, because they're serrated, have been pressed into service sawing melons and tough squash. If you're one of the melon people..

Sharp. Light. Fun.

 Not his, my or the knife's fault, crap just happens and you move on, hopefully with no added iron in the poke.

 There are three extremely important details about this bread blade that you will either love or hate. It's the chopped liver of knives. --It is whisper light, the polar opposite of heavy and weighs a scosh more than a hummingbird wing (alright, hyperbole aside, three wings). --It is remarkably sharp

 With an hour left of service. By a guy fixing the soda carbonation. Not his, my or the knife's fault, crap just happens and you move on, hopefully with no added iron in the poke.

Whippy, Sharp and Light; Established Pro Sandwhich Workhorse

 The finish of the handle appears to me a polymer-based sealant, and it has held up well to being hand washed in the extremely hard water of my region.  Now, the best part of the knife - the blade. The steel has held up very well, and has maintained it's edge. I bake old-world style whole-wheat sourdough, which has a pretty dense crust and crumb

 The steel has held up very well, and has maintained it's edge. I bake old-world style whole-wheat sourdough, which has a pretty dense crust and crumb. This knife's thin profile, polished cheeks, and sharp serrations slice through it with ease and leave an almost unnaturally smooth face on the bread.  My two criticisms/recommendations of the blade are as follows

Great blade, but only a single bevel; opposed to dual, as was advertised. Handle could be better.

I recently purged all my old knives that were made in China. It took me a long time and A LOT of research to find this bread knife which is made in Japan and also at a reasonable price point. I was expecting that this would perform more or less like my old bread knife, but WOW! Using this made me realize just how crappy my old knife was.  I bake a lot of bread, so unlike most people I use my bread knife on a daily basis

 I was expecting that this would perform more or less like my old bread knife, but WOW! Using this made me realize just how crappy my old knife was.  I bake a lot of bread, so unlike most people I use my bread knife on a daily basis. This knife is really sharp and holds the edge well; it's so good that I can slice bread that is 1/2 the width of what I was previously able to slice (no exaggeration!). My bread slices are so thin now that I can almost see through them

 This knife is really sharp and holds the edge well; it's so good that I can slice bread that is 1/2 the width of what I was previously able to slice (no exaggeration!). My bread slices are so thin now that I can almost see through them.  This knife looks great, performs even better, and is a very reasonable price considering that it is not made in China. Let me know if you have any questions, and consider leaving me feedback below if you found the review helpful

This  knife looks great and performs even better!

 This knife, does a perfect job of delivering consistently uniform slices - effortlessly. The sharp serrated edge leaves hardly any crumbs from the glass, slides through the vast middle and finishes the bottom crust with a calligraphic flourish. The mesmerizing action is amazing, very effective and highly satisfying. 6 MONTHS ON: After perfectly slicing 20 loaves This Tojiro is going strong

Tojiro Bread Slicer F-737

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