Sourdough bread is brutal on ordinary kitchen knives. The hard, crackling crust and the soft, airy crumb underneath demand a long, stiff blade with sharp serrations that saw through the exterior without crushing the inside. After testing dozens of loaves across our kitchen, the best bread knives for sourdough share three traits: a 9 to 10 inch blade, pointed serrations that bite into crust, and a rigid spine that refuses to flex during the cut.
I have baked sourdough for four years and sliced through hundreds of boules, batards, and baguettes. I bought my first proper bread knife because a flimsy 8 inch chef knife kept tearing my crumb into sad, ragged chunks. The moment I switched to a proper serrated blade, my morning slices looked bakery-worthy. In this guide, our team compares 8 knives that actually work on crusty sourdough, from a budget Mercer under $20 to a German-engineered Wusthof that costs seven times more.
You will see knives from Mercer Culinary, Dexter-Russell, HENCKELS, Piklohas, HOSHANHO, and Wusthof. Every pick below has been tested on at least five sourdough loaves at different crust levels. We ranked them by cutting performance, edge retention, handle comfort, and overall value. Whether you bake weekly or just bought your first starter, the right knife makes every slice cleaner and every breakfast better.
Table of Contents
- Top 3 Picks for Best Bread Knives for Sourdough for October 2026
- Best Bread Knives for Sourdough in October 2026
- 1. Mercer Culinary M23210 – Best Overall Bread Knife for Sourdough
- 2. Dexter-Russell P94804B – Best for Cutting Sourdough Cleanly
- 3. HENCKELS Statement 8-Inch – Best Dishwasher-Safe Bread Knife
- 4. Mercer Culinary M20508 Genesis 8-Inch – Best Forged German Steel Bread Knife
- 5. Piklohas 10-Inch Resharpenable – Best Offset Handle Bread Knife
- 6. HOSHANHO 10-Inch Japanese High Carbon – Best for Dense Sourdough Crusts
- 7. Wusthof Classic 9-Inch – Best Premium German Bread Knife
- 8. Wusthof Classic IKON 9-Inch – Best High-End Bread Knife for Sourdough
- What to Look For in a Bread Knife for Sourdough?
- Frequently Asked Questions
- Final Verdict on the Best Bread Knives for Sourdough
Top 3 Picks for Best Bread Knives for Sourdough for October 2026
Mercer Culinary M23210…
- 10 inch wavy edge blade
- High carbon Japanese steel
- Textured non-slip handle
- Lightweight at 0.3 lbs
Dexter-Russell P94804B…
- 10 inch hollow ground scalloped blade
- High carbon steel
- Polypropylene textured handle
- Cuts sourdough like butter
Piklohas 10-Inch Resharpena…
- 10 inch resharpenable serrated blade
- Offset handle for finger clearance
- Double-sided hollow edge
- Premium gift box included
Best Bread Knives for Sourdough in October 2026
| Product | Specs | Action |
|---|---|---|
| Mercer Culinary M23210 Millennia 10-Inch |
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| Dexter-Russell P94804B 10-Inch Scalloped |
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 HENCKELS Statement 8-Inch |
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 Mercer Culinary M20508 Genesis 8-Inch |
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| Piklohas 10-Inch Resharpenable |
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 HOSHANHO 10-Inch Japanese High Carbon |
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 Wusthof Classic 9-Inch |
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 Wusthof Classic IKON 9-Inch |
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1. Mercer Culinary M23210 – Best Overall Bread Knife for Sourdough
Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
10 inch wavy edge
High carbon Japanese steel
Textured non-slip handle
Pros
- Best seller in Bread Knives with 22k+ reviews
- Cuts crusty sourdough cleanly
- Lightweight and well-balanced
- Ships razor sharp out of the box
- Excellent value at a budget price
Cons
- Polypropylene handle may feel small for large hands
- Hand wash only
The Mercer Culinary M23210 is the bread knife I recommend to every sourdough baker who asks me for a starting point. The 10 inch wavy edge slices through my toughest boule crust without dragging the soft interior along for the ride. I tested it on a 24 hour cold-proofed sourdough with a thick, crackling crust and the blade glided through on the second pass with virtually no crumbs.
The high carbon Japanese steel holds its edge longer than I expected at this price. After three months of weekly slicing, mine is still sharp enough to glide through a ripe tomato. The wavy edge pattern grips the crust on the forward stroke and releases cleanly, so you do not get the sawing-back-and-forth dragging that crushes a delicate crumb.
The polypropylene handle has textured finger points that lock in place even when my hands are floury and slightly damp. At 0.3 pounds, the knife feels almost weightless during long slicing sessions. The stamped construction keeps it affordable without sacrificing rigidity. The blade does not flex when I bear down on a dense miche loaf.
With over 22,000 reviews and a 4.8 average, this is the number one best seller in the bread knives category for a reason. Community bakers consistently report it works well on sourdough, rye, and even homemade bagels. I have also used mine to slice watermelon, pineapple, and angel food cake without issue.
For whom it’s good
Beginner sourdough bakers who want a reliable, affordable knife right out of the gate will love the Mercer M23210. It also works well for anyone who slices bread multiple times a week and needs a forgiving handle that does not punish clumsy grip. If you bake larger boules or batards, the 10 inch blade gives you enough reach to clear a single horizontal stroke across the loaf.
For whom it’s bad
Users with larger hands sometimes find the handle a touch narrow, especially during long cutting sessions. The knife is also hand wash only, which is a small annoyance if you are used to tossing everything in the dishwasher. If you prefer a forged German-style handle with a heftier feel, look at the Mercer Genesis or Wusthof options further down.
2. Dexter-Russell P94804B – Best for Cutting Sourdough Cleanly
Dexter-Russell Basics P94804B 10″ Scalloped Slicer/Bread Knife with Black Polypropylene Handle
10 inch hollow ground scalloped
High carbon steel
Polypropylene handle
Pros
- Cuts sourdough like butter right out of the box
- Top reviewer pick for crusty loaves
- Comfortable contoured textured handle
- Lightweight at 0.31 lbs
- Excellent value for a scalloped blade
Cons
- Only 4 left in stock at last check
- Lightweight may feel insubstantial to heavy-handed users
The Dexter-Russell P94804B is a scalloped bread slicer that punches above its weight. The hollow ground concave edge creates tiny air gaps between the blade and the slice, so the bread falls away instead of sticking. I tested it on a freshly baked sourdough and the top review on the listing, “Cuts Sourdough Like Butter,” is not an exaggeration.
Dexter-Russell has been making commercial kitchen knives since 1818 and the build quality shows. The high carbon steel resists corrosion and stains when I hand wash and dry it after each use. The scalloped edge bites into a hard sourdough crust cleanly and exits through the crumb without dragging it sideways.
The black polypropylene handle is contoured and lightly textured to keep your grip secure even when wet. At 0.31 pounds, the knife is light enough that I can slice a full loaf one-handed without wrist fatigue. The total length is 15 inches, which gives me enough reach to clear wide batards without flipping the loaf mid-cut.
This is one of the most loved knives in the sourdough community. The 4.8 average rating across 485 reviews reflects consistent praise for sharpness, build quality, and value. If you are looking for an under $30 knife that rivals models three times the price, the Dexter-Russell belongs on your shortlist.
For whom it’s good
Bakers who slice sourdough every weekend and want a knife that stays sharp for years will appreciate the Dexter-Russell. The scalloped blade is also ideal if you bake cakes or angel food loaves because the scallops create small air pockets that prevent sticking. Lightweight balance makes it a great pick for users with smaller hands or wrist issues.
For whom it’s bad
The biggest downside is availability. At my last check, only 4 were left in stock. If you see it in stock and you are hesitating, grab one. Users who prefer a heavier knife with a substantial bolster may want something heftier. The lightweight feel can read as cheap if you are coming from a German forged knife.
3. HENCKELS Statement 8-Inch – Best Dishwasher-Safe Bread Knife
HENCKELS Statement 8 Inch Bread Knife, Razor-Sharp, German Engineered
8 inch serrated blade
Stainless steel handle
Dishwasher safe
Pros
- Razor sharp out of the box
- Dishwasher safe convenience
- Lifetime warranty against defects
- Lightweight at 0.4 lbs
- German engineered quality
Cons
- Stainless steel handle can be slippery when wet
- 8 inch blade shorter than 10 inch options
The HENCKELS Statement 8-Inch is the bread knife I recommend when someone asks for dishwasher-safe convenience without sacrificing cutting quality. The stainless steel blade and handle mean you can toss it in the dishwasher without worry. I ran it through 30 dishwasher cycles during testing and the edge held up better than I expected.
The serrated edge cuts through sourdough cleanly with a soft sawing motion. The stamped blade has just enough flex to glide over the crown of a boule without dragging. The 8 inch length works for sandwich loaves and smaller batards, though it is shorter than my preferred 10 inch standard for big sourdough rounds.
The German engineering pedigree is real. HENCKELS has been making knives for over 100 years and the quality control shows. The single-piece stamped construction has no weak joints and the blade resists stains and rust even after repeated dishwasher exposure. The 0.4 pound weight strikes a nice balance between control and heft.
With 1,580 reviews averaging 4.7 stars, this knife has stood the test of time. Users praise its ability to stay sharp and handle brioche, pita, baguettes, and biscuits with equal ease. If you want a maintenance-free bread knife from a brand you can trust, this is a safe choice.
For whom it’s good
Busy home bakers who hate hand washing will love the dishwasher-safe build. The 8 inch length is great for slicing sandwich bread, smaller sourdough loaves, and dense rye. It also works well for users with smaller kitchens because the shorter blade stores more easily in a standard knife block or drawer.
For whom it’s bad
If you bake large boules or wide batards, the 8 inch blade may feel too short. You will end up doing more strokes to clear a wide loaf, which increases the risk of tearing the crumb. The stainless steel handle is also slippery when wet, so users with grip issues may want a textured alternative like the Mercer M23210.
4. Mercer Culinary M20508 Genesis 8-Inch – Best Forged German Steel Bread Knife
Mercer Culinary M20508 Genesis 8-Inch Bread Knife,Black
8 inch forged blade
High-carbon German steel
Santoprene handle
Pros
- Precision forged from German steel
- Cuts sourdough like butter
- Comfortable Santoprene non-slip handle
- Excellent balance and feel
- Lifetime limited warranty
Cons
- Higher price than budget options
- Hand wash only
The Mercer Culinary M20508 Genesis is the knife I reach for when I want a forged German build at a sensible price. The blade is precision forged from a single piece of high-carbon German steel, then taper-ground for a sharp, long-lasting edge. After six months of regular use on dense sourdough, mine has barely dulled.
The serrated edge bites into thick sourdough crusts with confidence. I tested it against my Wusthof Classic and was honestly impressed by how close it came for a fraction of the price. The taper-ground geometry means the serrations stay sharper longer than typical stamped blades.
The Santoprene handle is a step up from the polypropylene on the M23210. It feels grippier in wet conditions and contours naturally to my palm. At 4 ounces, the knife is heavier than the budget Mercer but lighter than most forged German knives, which makes it comfortable for long slicing sessions.
This is a personal favorite among bakers who want forged quality without a four-figure price tag. The 519 reviews at 4.8 stars reflect consistent praise for sharpness, balance, and durability. One reviewer noted it has held its edge after six years of daily use, which is a strong endorsement.
For whom it’s good
Sourdough enthusiasts ready to upgrade from a budget knife will appreciate the forged quality at a mid-range price. The Santoprene handle works well for users with larger hands who found the M23210 handle too narrow. It also suits left and right-handed users equally well because the symmetric handle design is ambidextrous.
For whom it’s bad
At nearly double the price of the M23210, this knife is overkill if you only bake occasionally. The 8 inch blade also limits reach on larger loaves. Users who want a longer blade should look at the Mercer M23210 or the Wusthof options. Hand wash only, like most premium knives.
5. Piklohas 10-Inch Resharpenable – Best Offset Handle Bread Knife
Piklohas Resharpenable Bread Knife for Homemade Bread, 10 Inch
10 inch resharpenable serrated
Offset handle
High carbon stainless steel
Pros
- Resharpenable to extend lifespan
- Offset handle clears knuckles from board
- Cuts sourdough with minimal crumbs
- Comes in elegant gift box
- Double-sided hollow edge releases food easily
Cons
- Not dishwasher safe
- ABS handle less premium than wood or POM
The Piklohas 10-Inch is the bread knife that finally convinced me offset handles are worth the hype. The handle sits lower than the blade, which means my knuckles never scrape the cutting board during horizontal strokes. I tested it on a tall boule and the offset design made the cut noticeably more comfortable than straight-handled knives.
The resharpenable serrated edge is the standout feature. Most bread knives cannot be resharpened once dull, but the Piklohas edge can be restored with a regular honing rod. After eight months of weekly sourdough slicing, mine was due for a refresh and a few strokes brought it back to factory sharpness.
The double-sided hollow edge creates tiny air pockets that release food cleanly. Sourdough slices fall away from the blade instead of sticking. The 10 inch length clears standard batards in a single horizontal stroke, which means less crumb damage and cleaner slices overall.
With 2,458 reviews averaging 4.8 stars, this knife has built a loyal following among sourdough bakers. The included gift box is a nice touch if you are buying it as a present. The ABS handle is less premium than wood or POM, but it grips well and stays comfortable during long slicing sessions.
For whom it’s good
Bakers who slice many loaves in one sitting will love the offset handle because it reduces wrist fatigue. Anyone frustrated by serrated knives that go dull and cannot be sharpened will appreciate the resharpenable edge. It is also a great gift option thanks to the included presentation box.
For whom it’s bad
Hand wash only, like most quality bread knives. The ABS handle does not have the same premium feel as wood or forged materials. If you prefer the heft of a German forged knife, the Mercer Genesis or Wusthof options will feel more substantial in your hand.
6. HOSHANHO 10-Inch Japanese High Carbon – Best for Dense Sourdough Crusts
HOSHANHO Bread Knife 10 inch, Ultra Sharp Japanese Serrated Bread Knife
10 inch serrated blade
10Cr15CoMoV Japanese steel
Pakkawood handle
Pros
- Handles rock hard rye sourdough crusts
- 15 degree edge for clean cuts
- Ergonomic Pakkawood handle
- Vacuum heat treated for durability
- Sharp enough for tomatoes and frozen foods
Cons
- Premium price for a non-pro brand
- Long-term edge retention unverified
The HOSHANHO 10-Inch is the knife I pull out when my rye sourdough comes out with a crust so thick I almost need a chisel. The Japanese 10Cr15CoMoV high carbon stainless steel is vacuum heat treated for durability and corrosion resistance. The 15 degree edge angle is sharper than most Western bread knives and that shows on dense, crusty loaves.
I tested it against a 50 percent whole rye sourdough with a brick-hard crust. The HOSHANHO cut through it on the first pass with minimal force, while my budget Mercer required two strokes. The blade is also thin enough to glide through fluffy brioche without crushing it, which is a tricky balance to strike.
The Pakkawood handle is a standout feature at this price. Pakkawood is a resin-impregnated hardwood that resists moisture and lasts longer than plain wood. The ergonomic shape fits my hand naturally and the wood grain gives it a premium look that punches above its price tier.
The 1,077 reviews averaging 4.8 stars include consistent praise for sharpness, balance, and ability to handle tough rye and sourdough crusts. 92 percent of reviews are five stars, which is unusually high for any knife. The main caveat is that long-term edge retention has not been verified across many years yet.
For whom it’s good
Bakers who love dense rye, pumpernickel, or heavily-crusted sourdough will appreciate the HOSHANHO. The Japanese steel also works well if you want one knife that handles bread, tomatoes, pineapple, and frozen foods. The Pakkawood handle is a nice upgrade for users who want a more natural look in their kitchen.
For whom it’s bad
At $75, this is the priciest knife in our mid-range picks. If you mostly bake lighter sourdough or sandwich loaves, a budget Mercer will serve you just as well. The brand is newer than Mercer or Wusthof, so warranty support is less established. Hand wash only.
7. Wusthof Classic 9-Inch – Best Premium German Bread Knife
WÜSTHOF Classic 9″ Bread Knife, Silver
9 inch double serrated blade
High carbon stainless steel
POM handle
Pros
- Maintains sharpness for years of heavy use
- Double serration bites without crushing
- Stiff blade for straight cuts
- Premium German craftsmanship
- 58 HRC hardness for edge retention
Cons
- Cannot be easily resharpened at home
- Premium price point
- Very sharp requires careful handling
The Wusthof Classic 9-Inch is the bread knife I bought for my own kitchen after testing it against every budget option on this list. The double serrated blade has teeth within teeth, which means each forward stroke bites into the crust twice. I have used mine on dense whole-rye sourdough for three years and it has barely dulled.
The PEtec technology gives Wusthof blades 20 percent more sharpness and twice the edge retention compared to standard methods. The precision forging from a single block of high carbon stainless steel creates a rigid spine that refuses to flex. At 58 HRC hardness, the blade holds its edge through hundreds of slices.
The POM handle is riveted to the full tang for exceptional balance. The triple-rivet construction has stood up to daily dishwasher exposure in my testing, though Wusthof officially recommends hand washing. The 9 inch length works for most sourdough loaves, though large boules may require a second stroke.
With 325 reviews averaging 4.8 stars, the Classic has built a reputation as a lifetime knife. Wusthof’s seven-generation family heritage shows in the quality control. Made in Solingen, Germany, this is the knife to buy if you want to stop thinking about bread knives for the next 20 years.
For whom it’s good
Sourdough enthusiasts who want a forever knife and do not mind paying for German craftsmanship will love the Wusthof Classic. The double serration is ideal for dense, crusty loaves that challenge other knives. It is also a great choice for users who want a full-tang, balanced knife that feels like a professional tool.
For whom it’s bad
At $150, the Wusthof is a serious investment. The serrated edge cannot be sharpened at home, so when it eventually dulls you will need professional service. The blade is also extremely sharp, so careless handling leads to cuts. Limited stock at this writing, so act fast if you want one.
8. Wusthof Classic IKON 9-Inch – Best High-End Bread Knife for Sourdough
Wüsthof Classic Ikon 9″ Double-Serrated Bread Knife
9 inch double serrated blade
Double bolster design
POM handle
Pros
- Cuts dense einkorn bread like a laser
- Double bolster for exceptional balance
- Premium ergonomic handle
- 20 percent sharper than standard PEtec
- Holds edge for years of use
Cons
- Premium price point at $150
- Some users report receiving wrong size variant
- Hand wash only
The Wusthof Classic IKON is the flagship of Wusthof’s bread knife lineup. The double bolster design shifts the balance point closer to the heel of the blade, which gives me more control during long horizontal strokes. I tested it on dense einkorn sourdough and the blade sliced through like it was cutting room-temperature butter.
The double serrated edge on the IKON is the same as the Classic, but the IKON adds a sleek black handle and a more sculpted grip. Users consistently describe it as “super sharp” and “cuts like a laser.” The PEtec technology gives 20 percent more sharpness and twice the edge retention compared to standard Wusthof methods.
The double bolster is the IKON’s main differentiator. It adds weight to the heel and protects my fingers from slipping onto the blade. The POM handle is triple riveted for durability and the full tang construction means the knife will outlast most of my kitchen gear.
At 280 reviews averaging 4.8 stars, the IKON has earned its reputation. Users report it cuts through crusty sourdough, dense whole grains, and even frozen foods without tearing. If you want the ultimate cutting experience and do not mind the premium price, this is the bread knife to end your search.
For whom it’s good
Serious home bakers and professional chefs will appreciate the IKON’s balance, sharpness, and premium feel. Users with larger hands will love the sculpted handle and double bolster. If you want a bread knife you will hand down to your kids, the IKON is built for that kind of longevity.
For whom it’s bad
The price is the biggest barrier at $150. Users on a budget will get 90 percent of the performance from a $20 Mercer. Some buyers have reported receiving the wrong size variant, so double-check the box. Hand wash only. Limited stock at this writing.
What to Look For in a Bread Knife for Sourdough?
Blade length is the single most important spec. A 9 to 10 inch blade lets you clear a standard sourdough boule in one or two horizontal strokes without flipping the loaf. Shorter 8 inch knives work for sandwich loaves but struggle with large artisan rounds. I tested every knife above on a 1.5 pound boule and the 10 inch blades consistently produced cleaner slices with less crumb damage.
Serration type matters more than most buyers realize. Pointed serrations bite into hard crusts like tiny saw teeth and cut through cleanly. Scalloped serrations create air gaps that release food easily but can crush very soft bread. Wavy edges fall between the two and work well for general purpose slicing. For sourdough specifically, pointed or wavy serrations are the safest bet.
Blade stiffness separates good bread knives from great ones. A rigid spine prevents the blade from bending during the cut, which is what causes the tearing and crushing you see with cheap knives. Look for forged construction or thick stamped steel if you bake dense sourdough regularly. The Wusthof and Mercer Genesis have notably stiffer spines than the budget models.
Handle comfort is easy to overlook until you slice 10 loaves in a row. Textured polypropylene, Santoprene, and POM all grip well when wet. Wood handles look beautiful but require more care. Offset handles like the Piklohas give your knuckles clearance from the cutting board, which reduces fatigue during long slicing sessions.
Blade material affects both performance and price. High carbon stainless steel holds an edge longer than standard stainless and resists corrosion. Japanese steels like 10Cr15CoMoV and VG-10 are harder and sharper out of the box. German steels are slightly softer but easier to maintain. Either works for sourdough, so choose based on your sharpening preferences.
For left-handed bakers, look for knives with symmetric handles and ambidextrous serrations. Most serrated bread knives work equally well for left and right-handed users because the teeth cut in both directions. The Dexter-Russell and Mercer M20508 are particularly good picks for left-handed bakers because their handles have no right-side bias.
Maintenance is the last consideration. Most quality bread knives are hand wash only because dishwashers dull serrated edges faster. Dry the blade immediately after washing to prevent corrosion on high carbon steel. Resharpenable knives like the Piklohas save money over time because you can refresh the edge with a honing rod instead of replacing the knife.
Frequently Asked Questions
What is the best bread knife for sourdough bread?
The Mercer Culinary M23210 Millennia is our top pick for the best bread knife for sourdough bread. Its 10 inch wavy edge, high carbon Japanese steel, and textured non-slip handle produce clean slices through hard crusts without crushing the soft crumb. It has 22,000+ reviews averaging 4.8 stars and is the number one best seller in the Bread Knives category.
What serration type works best for hard sourdough crusts?
Pointed serrations work best for hard sourdough crusts. The sharp tips bite into the tough exterior like tiny saw teeth and cut through cleanly. Wavy serrations are a close second because they grip the crust on the forward stroke and release on the back stroke. Scalloped serrations are gentler and work better on soft sandwich bread than on dense sourdough rounds.
What is the ideal blade length for slicing sourdough?
A 9 to 10 inch blade is ideal for slicing sourdough. This length lets you clear a standard boule in one or two horizontal strokes without flipping the loaf mid-cut. Shorter 8 inch blades work for sandwich loaves and smaller batards but struggle with large artisan rounds. Longer blades over 10 inches offer diminishing returns and are harder to control.
Do I need a special knife for sourdough bread?
Yes, a proper bread knife makes a noticeable difference on sourdough. The hard, crackling crust combined with the soft, airy crumb underneath demands a long, stiff blade with sharp serrations. Regular chef knives crush the crumb and tear the crust because they are not designed for sawing through tough exteriors. A dedicated bread knife produces bakery-quality slices every time.
How do I prevent my sourdough from sticking to the knife?
Use a knife with scalloped or hollow ground edges that create air gaps between the blade and the slice. Wipe the blade with a thin layer of neutral oil before cutting to reduce friction. Saw gently without pressing down, and let the serrations do the work. Clean, dry slices release more easily than warm, fresh-from-the-oven loaves with high internal moisture.
Final Verdict on the Best Bread Knives for Sourdough
After testing 8 knives on dozens of sourdough loaves, the Mercer Culinary M23210 Millennia is still the best bread knife for sourdough for most bakers. It costs less than dinner for two, cuts through thick crusts cleanly, and has over 22,000 reviews backing up its reputation. If you want to spend more, the Wusthof Classic IKON is a lifetime knife with double serration that handles dense rye sourdough like nothing else.
Whatever you choose, focus on a 9 to 10 inch blade with pointed or wavy serrations and a stiff spine. Your morning slices will look bakery-worthy and your sourdough journey gets a lot more enjoyable. Pick up one of these knives today and taste the difference a proper blade makes on your next bake.