Mercer Culinary M22206 Millennia Black Handle, 6-Inch Narrow, Boning Knife

I absolutely love this knife. I bought it because I was using the bread knife that come from the kitchen utensil set and they are terrible when it comes to cutting a good slice of sourdough bread. It's light, cuts through bread with ease; and has a blunted tip for safety and easy to use and clean with a quick rinse and wipe. It has a nice grip for the handle and a very nice sharp blade for ideal slice of bread. It's a great quality bread knife for a great price.

Really good knife for the price. I bought this expecting “decent for the money” and got “why is this cutting better than some of my fancy knives?” The wavy edge goes through crusty bread without crushing the inside into a sad pile of crumbs. Bagels, sourdough, soft sandwich bread—it doesn’t care. It just slices clean and moves on with its day. The handle is comfortable, grippy, and doesn’t feel like it’s going to launch itself across the kitchen mid-cut. It’s lightweight but solid, which is a nice balance when you’re doing a lot of slicing. No, it won’t impress your guests with a dramatic forged-in-a-mountain-of-fire story. But it will quietly and efficiently do its job every single time. For the price, this knife is an absolute workhorse.

M23210 Bread Knife First off, Amazon accumulates reviews for all of Mercer's knives into one rating (which they do with many other items as well). So, how do customers know which knife gets which review? Yes, it got best of class from many sources and yes, in my first use it outperforms my current restaurant grade knife that I have sharpened several times, but it is not perfect out of the package. When examining the edge with a flashlight, 'grey line' can be seen on some of the tips and the sides of the gullets. Gray line means a flat surface that reflects light. A perfect edge has no flat spots and produces no grey line/reflection. Big Deal? It is to me. But to be honest, it's not uncommon for other knives, chisels and such. While this knife is not comparatively expensive (it is an above average restaurant grade knife with an NFS certification on the blade), I expected a clean edge from tip to heal. Why? Because serrated knives are a pain in the rump to sharpen. It's more than running a round file through the gullets; that's easy. But each of the tips must the sharpened with a micro file because they come from the factory slightly rounded (as does this knife), and they round over even more from cutting. That's why bread knives can dull quickly. They do not cut with the valley of the gullet but with the few tips of the serration. No matter how sharp the valleys are, it's the tips that do the work. Unless you are experienced and have the tools, sharpening a serrated edge is unrealistic. Taking it in for sharpening (if you can find such a service) might cost 1/2 the original cost of this knife. So, your best protection is to use the knife correctly and safely: - Hold it correctly. Wrap your thumb and first finger firmly against the contour of the handle near the heal of the blade to arrest movement. This knife has an excellent contour and soft, textured grip. - Use the correct handing. This knife is a right-hand knife with the flat side of the knife on the inside of the loaf and the beveled side on the slice side of the cut. Mercer makes a left-hand model as well. They otherwise will not cut well. - Use the correct posture. Address the counter with your left foot extended and come as close the cutting surface as is possible. Grasp the loaf with your left hand well away from the cut line and exert firm, appropriate, downward pressure. Keep your elbows tight to your sides. The idea is to minimize lateral movement. - Cut from the shoulder. The cutting motion does not begin with the hand, wrist or arm but at the shoulder. Keep the knife, your hand and your arm in alignment as you make the cutting motion. Your arm should rub against your right side. - Position the bread correctly. Because of your posture, the bread should be slightly rotated to the left, say 15 degrees. - Start the cut with one or more backstrokes until the cut line is established and then cut on the forward stroke. Do not cut with a back/forth rapid gesture. Cut on the forward stroke with a purposeful manner using the appropriate force for the kind of loaf you are cutting. - Roll the loaf. When you near the end of the cut and before contacting the cutting surface, roll the bread on its side, if safely possible, and complete the cut with less resistance (especially on thick crusted bottoms). Even wooden and plastic surfaces will wear down the edge far, far more than will bread. - Keep the blade clean. Carefully wipe the blade with a damp towel if moist crumb accumulates causing drag on the blade. - Wash and store correctly. Clean the blade with water and diluted liquid detergent as needed. Rinse and dry carefully. Then store the blade in a block or divided compartment. Otherwise, buy and use a blade guard made for bread knives. One more thing ... this is a bread knife, not a general slicer. The more you use it on a cutting board, the sooner it will dull. If your slicing knife will not cut tomatoes or onions, get it sharpened. This is an above average knife. I look forward to a long and happy marriage with just the occasional strife of sharpening. And, this knife has a limited lifetime warranty. 5 Stars. May the crust be with you.

I've been a home cook for more than 30 years. I've got a few dozen kitchen knives of all sizes, profiles, and makes. (Wusthof, MAC, Global, Miyabi, Shun, etc......) I received this Mercer Culinary kitchen knife as a gift about a year ago, and for just about every cutting, chopping, slicing task on a cutting board, this is the knife I most often grab. Comfortable grip, easy to use, very easy to keep a razor sharp edge, and if it gets damaged in any way, very inexpensive to replace. Excellent line of knives at the right price !!

It will cut through a fresh crisp loaf of Sourdough better than any knife I own. Highly recommend this knife for slicing crusty bread ! Update: after a month or so of constant use the blade is showing a metal reaction. Not exactly rust but discoloration that I can’t seem to remove with any kitchen scrubbing or rubbing type item. Nor does it go away when in dishwasher. Disappointing. Still cuts well.

Great knife and VERY SHARP! The knife was very difficult to remove from packaging and I got sliced in the process. BE CAREFUL! It cuts bread very well with minimal effort. Highly recommended.

I love the quality of Mercer knives. So far, it's at a reasonable price. The restaurant I used to work for uses Mercer knives; some Chefs and Cooks would still bring their own arsenal, but it doesn't matter if you have the most beautiful or the most expensive set of knives, if you don't know how to take care of the knives, it will be the dullest knife or you will totally messed up your knives and it will be unusable. For this knife I purchased, I am pleased with the quality and how sharp it is to this day. It is easy to use, lightweight, and the handle is good. Blade size is also good, and it came with a clear plastic sheath.

Sharp and works great

皮引き用に買ってみたら良かった。

I was skeptic at first whether I would get a proper bread knife that professional culinary school and restaurants used for their daily prepping task. I had this light weighted Japanese stainless steel bread knife that came included in a knives set. Remember guys, any set of knives in a bundle are usually in poor quality. Anyway, the regular bread knife couldn't cut thin slices of bread without puncturing a hole in the middle or shredding off of corners of the crust from each slice of bread evenly.... So the finished product ended up with unevenly cut corner of the bread which makes it toasted unevenly in the oven. After an extensive researching on reviews from Amazon and on Youtube videos. I finally pull the trigger and order one to test out if it matches my expectation. Overall, I'm extremely pleased with the knife as the grip of the handle was made of rubber which feels ergonomic to the touch. There's some heft to it too. As I slice my first piece of bread, it glides in gently like cutting through butter with minimum effort and force. It didn't crush the loaf of bread as I press the blade on top of it during the cutting process. It had few little crumbs too! It cuts the corner of the bread without shredding or crushing it as I cut into thin slices. The cheap regular one does the job just fine but it couldn't cut the bread to thin slices without shredding it but no problem with thicker slices... With the nice proper bread knife, I feel I'm in complete control of cutting the size I want without the fear of jeopardising the final product. Overall satisfaction is 10/10. Hopefully, it will stay sharp in the years to come...

Great bread knife!

Excelente agarre gran filo

Love this knife use it every day