Ten inches is the length that matters for bread: enough blade to pass through a wide loaf without changing angle halfway. The scalloped DEXSTEEL edge is ground so each scallop takes the crust in turn, and the white polypropylene handle is textured for grip when hands are floury.
It is a loaf knife first — boules, batards, sandwich bread, brioche — and a cake knife second, since the same sawing action cuts a sponge without dragging it. Anywhere bread is sliced to order, the extra length saves the back-and-forth a shorter blade needs.
Dexter-Russell has manufactured cutlery in Southbridge, Massachusetts since 1818. The Sani-Safe line is its NSF-certified foodservice range.
