Slicing crusty sourdough requires a knife built for real resistance, thick blistered crust, deep caramelization, and a delicate crumb that crushes easily under the wrong blade. Our sourdough bread knife is crafted specifically for artisan loaves, using long, aggressive serrated edges that bite cleanly into hard crusts and glide through the interior without tearing.
Sourdough loaves have thick, blistered crusts and tender interiors. A sourdough bread knife with long, aggressive serrations that grip hard crust without crushing the crumb, allowing for clean, controlled slices even on high-hydration loaves.
A 10″ blade provides the reach needed to slice large boules and bâtards in a single back-and-forth motion. Shorter blades require more sawing, which increases tearing and uneven slices, especially on crusty sourdough.
Offset handles give extra knuckle clearance when slicing on a cutting board, improving leverage and control. For sourdough, this means less downward pressure and cleaner cuts through dense crust.
I’ve owned a lot of bread knives over the years, but this one blew me away. It glides through crusty sourdough like butter and feels incredibly balanced in my hand.
