Tojiro Japan Hand Made Bread Knife Slicer Cutter, 14.75", Stainless and Wood - Reinforced Laminated Material

This had been a great knife until it grew legs and walked away from my kitchen. I went to repurchase it only to find that the price doubled in 3 years unlike any of the working class salaries. I will not repurchase this knife due to the ridiculous price increase.

I've purchased several bread knives since I started making sourdough bread regularly 2 or 3 years ago. This one slices through sourdough crust easily whereas others, even very highly rated ones, do not. Nice wooden handle is a bonus. Highly recommended.

Works well and appears to be good quality. Fast shipping.

I only use this knife for slicing my sourdough. Works great, very sharp. Glad I bought it.

I cut my self with it to many times, but my fault, it is best quality to work.

Sharp bladed knife with a comfortable handle at a great price. Big improvement over my prior serated knife.

Tojiro Japan Hand Made Bread Knife Slicer Cutter, 14.75", Stainless and Wood - Reinforced Laminated Material. is simply the best. I purchase large sourdough loaves with thick crusts. Previous knives would bend when cutting and make it difficult to get an even slice. The Tojiro is capable of slicing evenly and can make very thin slices without bending. What a great tool!!

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. A ton of flex so if you were cutting a hard loaf like I was, the blade tended to warp out of place as you sliced since it wanted to take the path of least resistance rather than how I was gripping the handle.For the nerds out there, 200g mass on the tip of the blade resulted in about 3/4" of deflection to give you a more concrete idea of how much flex there is in this blade.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. 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. 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. I really wanted to enjoy this knife but the first impression hasn't convinced me that bread knives are really that necessary if you keep the rest of your knives razor sharp. Maybe there's a sweet spot in bread hardness that this knife will shine. Obviously I'm in the minority here when it comes to not loving it.