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As much as I adore my Tojiro gyuto chef knife, does a high quality bread knife actually perform differently from a cheap one? All the cheap multicolored knives cut bread just fine
As much as I adore my Tojiro gyuto chef knife, does a high quality bread knife actually perform differently from a cheap one? All the cheap multicolored knives cut bread just fine
I bought an expensive Japanese bread knife and will never cut my bread with anything else again.
Tojiro knives are amazing, but for this price, I'd just get a Mercer Millennia.
so I have the Mercer Millennia and the 14.75" Tojiro bread slicer (not this one, but a longer one with a wooden handle that's cheaper than this) and I use both. The Mercer is a great all around bread knife. The Tojiro one I have is pretty crumby (pun intended) at slicing hard crust bread (e.g. baguette) but amazing at cutting soft breads. I occasionally make Japanese milk bread and with the Tojiro, I can slice them as think as I want. Just for the test it out, I was even able to cut them so thin that you can see through the bread... not that I ever need bread that thin.
So yeah, I agree that Mercer Millennia is a great bread knife and for most use cases it's the better choice, even without factoring in the price. However, for certain use cases (like if you primarily deal with soft breads), the Tojiro is pretty impressive. Of course, this is based on my experience with the other Tojiro bread knife, not the one posted by OP.
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So yeah, I agree that Mercer Millennia is a great bread knife and for most use cases it's the better choice, even without factoring in the price. However, for certain use cases (like if you primarily deal with soft breads), the Tojiro is pretty impressive. Of course, this is based on my experience with the other Tojiro bread knife, not the one posted by OP.