Joe Cilinceon wrote:
>
> "Mark Thorson" > wrote in message
> ...
> > Steve Wertz wrote:
> >>
> >> On Tue, 17 Jul 2007 11:20:12 -0700, Mark Thorson wrote:
> >>
> >> > I disagree. A toothed blade is much better for bread
> >> > than a serrated blade. It cuts like a saw. Especially
> >> > recommended for bread with a thick crust.
> >>
> >> Uh, toothed knives are hard to come by in bread-sized knives.
> >
> > I agree. The one my mom has is the only one
> > I've ever seen. But if they were more widely
> > available, everybody would agree that they're
> > vastly better than serrated. Especially for
> > a French or Sourdough loaf.
>
> Actually there are plenty of knives it length like a bread knife called a
> Sujihiki and they come in lengths up to 330mm (13"). Check out Japanese
> Chef's knife, Koren's or the Epicurean Edge among many other sites. They are
> really a carving knife but will also do bread just fine.

I don't see any teeth on it.

http://sujihiki.com/

Without teeth, it'll get dull real fast when
used for slicing a French or Sourdough loaf,
and it'll tend to crush the loaf. A toothed
blade saws through the bread, hardly compressing
it at all.