Small Chef's Knife w/Canvas Sheath- Designed in Sweden, All Around Multi Purpose Kitchen Knife Made from Sandvik Steel for Chopping, Slicing, Dicing, Mincing - 6 inch

I used my first PS knife two years ago and it's still a star in my kitchen. It's a real beauty and clearly designed with a foodie in mind. Now I have purchased my paring knife to complete the set... and first impressions are it is living up to my foodie expectations. It's a beaut as my Aussie mates say...

This is the perfect marriage of form and function: I love the lines of this knife, 7-1/2" length is ideal (ymmv), the height of the blade makes it very controllable, the diagonal bolster is much more comfortable (and controllable) than a traditional shape, the handle is very comfortable, great weight and balance, the materials are all business, the blade is made of Sandvik 12c27--a venerable Swedish steel known for its sharpness. This is the perfect first chef knife at a GREAT price point. If you have a beautiful set of knives and want a great knife for tasks you might not be excited to use your art quality knives--this knife is for you. The fit and finish is better than expected. Form, function and a great price! Don't hesitate.

This chef's bread knife is a large serrated knife perfect for cutting large loaves of fresh bread with a clean, precise cut. The cut is so effortless, and it's way better than our old bread knife. The handle is comfortable and the knife is slightly on the heavier side, which actually makes the cutting easier. The balance is good and it comes with a blade cover.

I bake quite a bit of bread, so I've come to really appreciate a good bread knife. Always looking to try something different, I had to give this a go. The first thing on my mind when it comes to knives is, what steel is it made from? This is THE question around which, typically, my entire review is based. The type of steel used tells you EVERYTHING about the knife, what it's best used for, how much abuse it can withstand, how resistant it is to corrosion, how often it has to be sharpened, HOW it is to be sharpened, ect, ect. Well, this is Sandvik steel. Unfortunately, Sandvik is a company, not a steel. It's like saying "What car did you buy?" and the only answer being "Ford." Ford WHAT? Just Ford. And what steel is this made of? Just Sandvik. The problem here is this is simply a blade maker attempting to capitalize on the average knife buyer's absolute ignorance of steel. I shop steel FIRST, and everything else LAST. I realize not everyone does this, and companies that don't advertise what steel a knife is made of realizes this as well. So it's probably not the best steel (especially given the low Rockwell hardness rating). What makes it ok is the wide tooth on the serrations means it'll be easy to sharpen (yes, you can sharpen serrated blades, especially ones like this). Which, given the so-so steel this is obviously made of, you'll probably be sharpening it fairly often. The one place this seems to excel, given the taller blade profile, is when using a bread slicing guide. When I use one of those, the taller profile helps guide the cut pretty well. But free-handing it I didn't like it as much as I do a "regular" bread knife. So if you use a bread slicing guide, you might find this knife works for you pretty well. Comes with a sheath (which will never be used, as mine hang on the wall). so that's nice if that's a thing for you. All things considered, I'll probably be sticking mostly to my "traditional" bread knives. Folks using slicer guides might want to give it a whirl, though.

This is a knife I do not recommend for the reasons described. I am a professional Home and Personal Chef and teach cooking skills as well. Knives for me are essential in my culinary toolbox and activities, and I am picky and critical. I have tested and reviewed MANY knives here on Amazon and elsewhere. I praise those that deserve it and am highly critical of those that don't. What is most important to me is that the knives I use are for "cooking”…not "looking". Performance, construction, and ergonomics are the key metrics I use to review for honest critical reviewing rather than how "nice" a knife looks. This Professional Secrets Chef's Bread Knife has a few positive metrics, but the overwhelming negative issues with it make it a very poor choice for a Bread Knife selection in my opinion. Before I get to the critical problems with both the knife and the product's hyped claims, I'll list the few metrics I concluded were positive about this knife. Pros: * Full tang knife with handle double riveted for security * Swedish Sandvik steel is excellent and a very viable choice for culinary knife manufacture. (That being said, this knife is made with one of the lowest calibers of the Swedish Company's steel formulations) * Balance point of the knife is at the middle of the bolster...where it ideally should be for most culinary knives. * The bolster has a gently sloping curve from the handle to the blade that provides good comfort when using a professional Pinch Grip by cooks and chefs. (See the attached pictures) * The canvas knife sheath included is great. Safe and secure for storing the knife when not in use with a snap lock. CONS: * The product page states that this is a 7.5" knife. It actually had a 9 1/4" blade from tip to bolster. * The Product Page states that it is an "all-around kitchen knife" made for chopping, slicing, dicing, and mincing. This is a serrated blade knife made primarily for slicing bread and limited other uses. * The company claims it is a comfortable handle for gripping. Not really. It has a very small circumference making it feel too small-in-hand for most chefs. Neither is it formed in an ergonomic manner that would assist in providing fuller control and comfort. Additionally, the handle is much longer than virtually any other bread, and other knives. The company was likely forced to extend the length in order to get the balance of the knife centered at the bolster to avoid the blade being imbalanced which reduces ergonomic comfort and control. (See Picture Attached for comparison). * This knife appears to be a chef's knife design that has had the edge serrated in order to call it a "bread knife". The width of the blade is not appropriate for traditional bread knives that almost exclusively have straight, narrow serrated blades. This blade claims that the slight curve along the edge is a benefit, but that is not a benefit in serrated bread knives. Serrated bread knives are used in a sawing fashion back and forth. A curve in the blade edge would be a hindrance rather than an assist. * A quote from the product page says "The bread knife, unlike the chef’s knife, is not a personal tool in the professional kitchen. But it still has to be of high quality and to perform flawlessly in the hands of a chef." I disagree. Many Chefs, including myself, use bread knives regularly as a "personal tool". * The butt of the blade extends vertically down from the bolster like a chef's knife. A conventional bread knife's blade extends horizontally from the bolster with no vertical drop. It's what makes it the tool specifically designed for the intended purpose. (see picture attached) * The company claims it is "Light and Stable". I think most chefs including me, would agree that this knife feels uncomfortably light in hand and that means less of a feeling of control. * Finally, the company in its extended description states to "Use a saw-toothed bread knife ONLY for bread.". Contrary to that statement, serrated knives, including bread knives, are exceptionally good for slicing thin-skinned vegetables and other products like tomatoes and similar. The serrated edge allows for a clean slice without pressure from a straight blade and can significantly improve cuts of those products with much more precision. Summary: This knife gives the impression that the company just took a standard Chef's Knife design and serrated the edge in order to call it a Bread Knife. It does even closely resemble a proper bread knife and the design fails to provide the same ease of use as a more traditionally designed bread knife. It is uncomfortable to handle and use, and would be very unlikely be found being used in professional kitchens. In the home kitchen, this knife would likely only be used when no other alternative existed. Unlikely. Of the many tens of knives I have had the opportunity to test, use and review on Amazon, this one clearly ranks very low in relation to many other knives, regardless of price. It is simply a sub-par design and very overpriced for the value received. This knife for me falls right into the low TWO STAR range, (2 Stars - Very marginally useful and purchase only if absolutely necessary, with no other options) ...and even that much only because it IS a knife and WILL cut and slice, but with a poor design, poor ergonomics, uncomfortable use for the purpose intended, and a somewhat overhyped product description. I do NOT recommend this knife, and encourage looking elsewhere because there are FAR better Bread Knives available here on Amazon, with better features, design, ergonomics, and performance at a MUCH lower price than this "knife". As the old saying goes..."caveat emptor"! Bon Appetit! *If you found my review helpful to you, please let Amazon know by clicking the "HELPFUL" button below!

So this is my second bread knife. My other bread knife is made by a company called CUTCO and it is basically the exact opposite of this knife. The CUTCO knife is long and skinny and this knife looks like an actual saw. It is huge. I’m still kind of deciding what design makes more sense but they both cut bread really well. I like this knife overall it can do more than cut bread but it’s saw like design could cut some really gnarled bread. I like the sheath it comes with too.