With the Victorinox 41695 bread knife you can easily power through loaves and slices of any style of bread. Perfect for any kitchen! This 10 inch slightly curved blade features stamped construction for a thinner, lighter knife, and the serrated edge allows for a quick and almost effortless cut. The sleek black polypropylene handle is grooved in all the right places for added comfort and functionality. Confidently add this high-quality bread knife to your kitchen crew’s culinary kit today!
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Q:Thank you for your response. I made a mistake. The 2 knives I was asking about were 2 Victorinox bread knives.
A:After doing a little digging I was able to determine the differences. On the 10" bread knife the tip is pointed giving you a level surface for the entire length of your cut. The 10 1/4" knife has a rounded tip that lets you roll the edge all the way through the tip rather than stop like the pointed tip does. The two handles differ in shape and material. The 10" bread knife has a nylon handle and is grooved to accommodate your fingers, while the 10 1/4" bread knife is made of Fibrox which is a patented non-slip material that has been ergonomically designed to reduce wrist tension. I hope this helps!
Q:What is the difference between the 10inch bread knife and the 10.5 inch bread knife and what are the "benefits" of each one?
A:We do not sell a 10 1/2" bread knife, so I'm a little confused by your question. In regards to Victorinox, the difference between most knives is blade length, being offset or not, and handle material. POM=Plastic On Molded handle, Wood=wood, Fibrox=slip resistant dense plastic. Also, stamped & forged construction is a difference in some knives. Stamped is when a knife is cookie-cuttered from a large piece of metal, while forged is when the metals are melded together. Stamped is generally lighter and thinner, forged is thicker and heavier.