Member Reviews: RH Forschner Rosewood Bread Knife 10.25"

This is a good quality bread and pastry knife with a good blade, and a comfortable and attractive handle.  Whatever deficiencies Forschner Rosewood and Fibrox have don't really extend to bread knives. Although bread knives are touted as slicers they're really no substitute for a sharp fine edge.  You can spend more and get a lot less.  But you have to spend a lot more to get anything significantly better.  A great choice to fill the bread slot in a basic set without breaking the bank.

On my fourth one.  I "forget" them at friends' houses sometimes when I see their poor knife collections. The wood handle is definitely better.  Hone it backwards up a steel.  Will hold a place in my collection of affordable knives until I win the lottery. I recommend this knife to everyone I work with.

Really a very good knife for the money I prefer the fibrox handles to wood and yes I have used both. Does its purpose well and a few others like cutting that 12 inch sub you made for lunch. On another note a cut from a serrated blade takes an obnoxious amount of time to heal. Price is for  for fibrox handled version

I have seen a review of this knife from Chef boar_d_laze and followed it's advice.  The advice I recieved following my purchase of my Misono UX 10 was superb.  Although I had wanted the rosewood handle, alas, it was not proffered by chefsknivestogo.com, which I had a great experience with the purchase of the Misono.  They had only the 8.25" in the rosewood and I needed a larger blade. Hence, I went with the 10" Fibrox.  Although, I imagine the rosewood would be more comfortable in hand, the Fibrox is acceptable.  It slices through crusty breads, pizzas and biscotti loafs like a charm.  It is a great value for the money and I don't regret the purchase at all.  Also, chefsknivestogo.com is,...