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The R H Forschner by Victorinox Curved Blade Bread Knife features an 10.25-inch wavy-edge blade that is 1.25-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering procedure is applied to fabricate an edge that may be resharpened over and over again, so the knife may keep it is firstborn sharpness allround the entire life of the blade.

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Most helpful client reviews

215 of 218 humans found the following review helpful.
Mislabeled product
By My Fake Name
After six weeks of ownership of this knife (Forschner 40547) I may tell you it is mislabeled. It is called a "Bread Knife," but it must be called a "Bread, Meat, Carving, Sandwich, and Other Stuff Knife."

Here's how I made a sandwich a few minutes ago. Use knife to slice big rye bread. Use knife to slice galore corned beef into slices so thin you can't pick them up with your fingers. Go in front and use same knife to swab a heap of mayo onto the bread. Use knife to slice sandwich in half (duh). Use knife to pick up two sandwich halves from cutting board. That's five uses for one sandwich, and not one other utensil needed.

The edge is still deadly sharp.

The Fibrox handle gives a good, solid grip.

The curved edge allows you to cut through only the very center percentage of a tough bottom crust. And if you draw the knife straight across, say, a slice of soft bread, the curve causes the knife to act as a guillotine as it enters the leading edge of the victim, which reduces tearing.

Although I haven't tested it because my little brother does all the imagination knife-work at family get-togethers, my guess is that this knife would carve a turkey or a smallish emu just dandily.

At a total length of 15 inches, this will likely be the longest knife in your collection, so I'm not saying it would be your initial choice for slicing an olive. But if you may learn to handle a knife this long, it does a lot more than slice bread, and it does it well.

My only complaint is that the top edge of the blade is also curved, so you can't use it to scrape a cutting board of it is contents. But perchance there's a design reason for that that I don't recognise about.

I wish I had owned this knife 20 years ago.

Update of December 2007: The more I have this knife, the more I realize how many times I reach for it initial among the five knives I use.

Update of January 2009: Still sharp, still a favorite.

Update of September 2011: No change, i.e., it's still sharp as the opposite of a cheese bowling ball, and it's still a favorite.

46 of 47 persons found the following review helpful.
Excellent Knife
By D. Wolf
Excellent knife. Well balanced and exceptionally sharp. It cuts through hard bread and soft items easily.

People not used to handling huge knives will have to consider the 8" version of this knife as it takes exercise to hadle such a long cutting edge.

Although the blade is very thin and a bit flexible it's not flimsy.

I have owned a Forschner Fibrox handled chef's knife for years and it's my every day knife. This bread knife is equivalent in quality and will become share of my popular tool kit.

36 of 36 persons found the following review helpful.
Excellent bread knife
By PC
This is a real bread knife, not an imitation "do all". I work for a marketing feed company and the exploration chefs commended this as a great professional knife. The cuts are sharp and tight, with no tearing of the bread, even soft french bread. The light weight makes this easy to handle and the price is right. I came home from work yesterday and my wife had cut up a baguette without using the cutting board. Not a problem with the old knives. But now I have a great deal of cuts in the countertop. Who cares, the knife did great!!! I'm switching to marble this summer anyway...
Highly recommended.

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