Kikuichi GM Series Bread Knife

Yes, the serrated edge is specifically designed to grip and saw through tough, crusty exteriors without crushing the soft interior of the bread.

AUS10 is a high-carbon stainless steel, meaning it offers excellent edge retention while being much more resistant to rust and corrosion than traditional high-carbon steels. It is an ideal choice if you want a sharp knife that doesn't require immediate drying or oiling after every use.

The Western-style handle provides a familiar, ergonomic grip that feels secure and comfortable for most users. It is made from durable black resin, which is moisture-resistant and stands up well to the rigors of daily kitchen tasks.

Because this is a serrated knife, it is more difficult to sharpen than a straight-edged blade. You will need a specialized serrated sharpener or a sharpening rod to maintain the edge, though the high-quality steel means you won't need to do this very often.

A 12-inch blade is standard for bread knives because it allows for long, smooth strokes across large loaves. While it may feel substantial, the extra length ensures you can slice through wide sourdough boules or baguettes in a single, clean motion.