Bread Knife vs. Serrated Knife: What is the Difference?

In the culinary world, terminology can be confusing. You are browsing KnivesReview.com to complete your kitchen kit, and you see terms like “Bread Knife,” “Tomato Knife,” “Sausage Knife,” and “Utility Knife.”

Here is the secret: All bread knives are serrated knives, but not all serrated knives are bread knives.

While the terms are often used interchangeably, understanding the distinction is key to choosing the right tool. Using a small serrated utility knife on a massive sourdough boule will result in crushed bread and frustration. Conversely, using a 10-inch bread knife to slice a single lemon is overkill.

In this comprehensive guide, we will break down the anatomy of serrated blades, explore the different types (like Wusthof vs Shun serrations), and help you decide which ones belong in your knife block.

1. The Core Definition: What is a Serrated Knife?

A serrated knife is any blade that has a saw-like edge. Instead of a smooth line (like a Chef’s Knife or Santoku), it features “teeth” and “gullets.”

How it Works: The points of the teeth pierce the hard exterior of food (crusty bread, tomato skin, sausage casing), protecting the sharp curves inside the gullets. This allows the knife to slice through soft interiors without crushing them. For a deep dive, read our article: What is a Serrated Knife Used For?

2. The Bread Knife: The Specialist

A Bread Knife is a specific type of serrated knife designed for one main purpose: slicing loaves.

Key Characteristics:

• Length: Typically 8 to 10 inches long. You need this length to saw back and forth across a wide loaf without the tip getting stuck inside.
• Stiffness: Generally stiff to maintain a straight cut through dense crusts.
• Blade Shape: Usually straight or slightly curved (offset) to keep your knuckles off the cutting board.

If you bake sourdough or buy artisan loaves, this tool is non-negotiable. Check out our guide to the best bread knife for our top picks.

3. The “Other” Serrated Knives: Utility and Steak

When people say “serrated knife” but don’t mean a bread knife, they are usually talking about these smaller cousins.

The Serrated Utility Knife (Tomato Knife)

Usually 5 to 6 inches long. It is perfect for foods that have a tough skin but soft middle, like tomatoes, citrus, or bagels. It bridges the gap between a Paring Knife and a Bread Knife. Read more in our Paring vs. Utility Knife comparison.

The Steak Knife

Designed for the table, not the prep board. However, they use the same mechanics. If you are looking for durability at the dinner table, check out our guide to dishwasher safe steak knives.

4. Head-to-Head: The Specs Breakdown

5. Types of Serrations: Pointy vs. Scalloped

Not all teeth are the same. The shape of the serration drastically changes how the knife cuts.

Pointy Serrations (Mercer, Victorinox)

These teeth look like little triangles. They are aggressive and bite into hard crusts instantly. They are typical of the best budget knife brands because they stay sharp a long time but tear softer foods more easily. (See Mercer vs Victorinox).

Scalloped/Wavy Serrations (Wusthof, Shun, Mac)

These look like inverted clouds. They are gentler. They slice through cake or soft brioche with less crumbs.

• Wusthof: Uses a “Double Serrated” edge. (See Wusthof vs Victorinox).
• Shun: Uses a gentle wave. (See Shun vs Wusthof).
• Mac: Uses a unique rounded tip serration. (See Mac vs Wusthof).

6. Top Product Recommendations

We have tested the best chef knife brands to find the leaders in serrated technology.

7. Maintenance: The Tricky Part

Serrated knives are notoriously difficult to sharpen. Unlike a straight edge that you can run over a stone, each serration must be sharpened individually.

• Sharpening: You need a tapered ceramic rod. Go slowly, tooth by tooth. For easier maintenance, check our guide on the best knife electric sharpeners (some have serrated slots).
• Rust: Moisture gets trapped in the gullets. Ensure they are bone dry, especially high-carbon brands like Dalstrong or Shun. Learn how to remove rust.
• Storage: Do not throw them in a drawer! The teeth will snag on everything. Use a drawer organizer or a magnetic strip.

8. Building Your Kit: Do You Need Both?

If you are building a set from scratch (or buying one of the best knife sets), look for:

1. A Chef’s Knife or Santoku for 90% of prep.
2. A Bread Knife (10-inch) for loaves and large melons.
3. A Serrated Utility Knife (5-inch) for tomatoes and citrus.

If you can only afford one? Get the large Bread Knife. It can cut a tomato (awkwardly), but a small utility knife cannot cut a large loaf of bread.

9. Brand Comparisons

Looking for a specific brand?

• Tojiro: Makes a legendary budget bread knife. (See Tojiro vs Shun).
• Zwilling: Offers robust, heavy serrated knives. (See Zwilling vs Henkel).
• Victorinox: The Fibrox bread knife is a pastry chef favorite. (See Victorinox reviews).
• Global: Their G-9 bread knife is stiff and laser sharp. (See Global vs Wusthof).

Conclusion: The Verdict

The Bread Knife vs. Serrated Knife debate is simply a matter of size and application.

You need a Bread Knife if: You buy whole loaves of bread, bake cakes (for leveling), or cut large fruits like watermelon and pineapple.

You need a Serrated Utility Knife if: You prep a lot of tomatoes, citrus, avocados, or sandwiches. It is the perfect companion to your Paring Knife.

To ensure your kitchen is fully equipped, browse our extensive reviews on knife sets to find a collection that includes both of these essential serrated tools.