7 Best Sourdough Knives of 2026

Unbelievably sharp and built like a true craftsman’s tool, the FTCIRA 16″ sourdough knife delivers exceptional slicing performance straight out of the box. Its 420 high-carbon stainless steel blade bites through crusty loaves like a hot knife through butter, while the thick walnut wood frame adds rigidity and balance—no wobble, no flex. For home bakers tired of squished baguettes or jagged sourdough slices, this bow-style knife solves the crushing and tearing dilemma with surgical precision, all while offering a warm, natural aesthetic that feels at home on any countertop.

In real-world use, the FTCIRA handles everything from dense rye to soft brioche with consistent results. The 16-inch blade length ensures full coverage on large artisan loaves, minimizing the need for repositioning mid-slice. The ergonomic walnut handle fits comfortably in both large and small hands, reducing fatigue during repetitive slicing. However, the knife’s open-frame bow design can occasionally trap sticky doughs like wet sourdough or cinnamon rolls, requiring a quick wipe between cuts—nothing a damp cloth can’t fix. It’s best suited for drier, well-baked loaves rather than ultra-sticky artisan varieties.

Compared to the Keechee and SYOKAMI models, this knife trades precision guides and stainless frames for raw value and natural elegance. While it lacks adjustable thickness markers, it outperforms many pricier options under $25 in edge sharpness and build quality. It’s the ideal pick for budget-conscious bakers who want a durable, no-nonsense slicer without sacrificing performance. For under ten bucks, it delivers a premium slicing experience that punches far above its price point.

Laser-precise and engineered like a samurai sword, the HOSHANHO 10-inch bread knife brings Japanese high-carbon steel mastery into the kitchen with a 15-degree razor edge that glides through crusts like they’re paper. Crafted from 10Cr15CoMoV super steel, this blade holds its sharpness longer than standard stainless options, making it a game-changer for daily bakers who demand clean, crumb-free cuts. The ergonomic handle locks your grip in place, reducing hand strain during long slicing sessions—perfect for bakeries, restaurants, or serious home kitchens where performance can’t be compromised.

During testing, the HOSHANHO excelled at slicing everything from crusty sourdough boules to soft challah and even delicate angel food cake. Its medium-length 10-inch blade offers excellent control, allowing for smooth back-and-forth motion without overreach. Unlike longer bow knives, it doesn’t require two hands, making it ideal for smaller kitchens or countertop spaces. However, its fixed handle orientation isn’t reversible, limiting left-handed users. While the blade resists corrosion well, it still requires hand washing and immediate drying to maintain its edge and prevent moisture damage over time.

Positioned as a high-end performer, it outshines the Mercer Millennia in edge retention and material quality, though it lacks the bow-style stability of Keechee or SYOKAMI. It’s not a slicer with guides—this is a true chef’s knife for bread, meant for those who prefer freehand precision over mechanical assistance. Compared to the SYOKAMI, it sacrifices thickness control but gains in blade sophistication and cutting finesse. For bakers who value professional-grade steel and surgical slicing, this is the ultimate upgrade.

Engineered for perfection, the Keechee Adjustable Bread Slicer redefines what a precision sourdough knife should be. With an adjustable thickness scale from ¼ to 2 inches, this slicer lets you dial in everything from paper-thin toast to hearty sandwich cuts—no guesswork, no uneven slices. The thickened stainless serrated blade cuts cleanly through tough crusts while preserving the delicate crumb structure, making it a must-have for artisan bakers who sell loaves or serve them at brunch. Its patented Bread Pilot design ensures straight, consistent cuts every time, eliminating the sawing and crushing common with standard knives.

In practice, the Keechee shines when slicing homemade sourdough, baguettes, or sandwich breads where uniformity matters. The ergonomic bamboo handle is lightweight yet sturdy, reducing wrist fatigue during repeated use. Left-handed users will appreciate the easy blade reversal—just loosen two screws, flip, and reattach. The natural bamboo frame is smooth, sustainable, and easy to clean, though it shouldn’t be soaked. That said, the adjustable guide only works in fixed increments, not continuous settings, so you can’t fine-tune to an exact custom thickness.

When stacked against the SYOKAMI, the Keechee offers greater slicing flexibility thanks to its wide adjustment range, while the SYOKAMI wins in blade finish and full-cut clearance. Compared to basic wooden bow knives, this is a quantum leap in control and repeatability. It’s the best choice for bakers who value consistent presentation and portion control, whether for family meals or selling at farmers’ markets. For the price, it delivers pro-level precision in a sleek, eco-conscious package.

Revolutionary in design, the SYOKAMI 2025 isn’t just another bread knife—it’s the first true bow-design slicer engineered specifically for crusty sourdough mastery. Its 420J2 surgical-grade stainless steel blade cuts with unmatched sharpness, effortlessly piercing through rock-hard crusts without disturbing the airy interior. The stainless steel frame eliminates food safety concerns from chipped paint or wood splinters, while the 0.5mm blade extension ensures full cuts all the way to the loaf’s base—no more half-sliced bottoms. Add in four precision thickness marks (¼” to 1″), and you’ve got a no-compromise slicer built for perfectionists.

Real-world testing confirms its dominance: it slices wet, sticky sourdough cleaner than most competitors, thanks to laser-etched anti-stick dimples and a tightly tensioned blade that never wobbles. The offset ergonomic handle provides excellent knuckle clearance, letting you apply steady pressure without strain. It’s optimized for right-handed users, and while the blade isn’t meant to be flipped, the secure blade guard doubles as a wall hanger—perfect for small kitchens. One caveat: the fixed thickness options limit customization compared to Keechee’s continuous scale.

Against the Keechee, SYOKAMI wins in build quality and hygiene with its all-metal frame, while the Keechee offers broader thickness range. Compared to the FTCIRA, it’s light-years ahead in engineering despite the higher cost. For those who want the most advanced, future-proof sourdough slicer, this is the best overall choice—delivering restaurant-grade results in a home-friendly design.

Built like a tank, the Mercer Culinary Millennia is the professional’s bread knife—forged from one-piece Japanese high-carbon steel for unmatched durability and edge retention. Its wide wavy serrations slice through crusty sourdough, baguettes, and even tomatoes without crushing the soft interior, making it a kitchen workhorse in commercial and home settings alike. The textured, non-slip handle offers a secure grip even when wet, and the full tang provides perfect balance, reducing fatigue during high-volume prep. For chefs who need reliability above all, this knife delivers industrial-grade performance at a fraction of the cost of高端 brands.

In daily use, the Mercer handles repetitive slicing tasks with ease—ideal for bakeries, brunch prep, or large family meals. The 10-inch blade offers excellent reach without being unwieldy, and the rounded tip enhances safety during delicate cuts. However, its standard serrations aren’t as finely tuned as the HOSHANHO’s 15-degree edge, meaning it may require more passes on ultra-tough crusts. Also, while the steel is corrosion-resistant, it must be hand-washed and dried immediately—dishwasher use will ruin the blade and handle over time.

Compared to the HOSHANHO, it trades some cutting finesse for ruggedness and affordability. Against the SYOKAMI, it lacks precision guides and a bow frame, but wins in versatility and grip security. It’s the best professional-use knife here—ideal for chefs who want a no-frills, high-durability slicer that can take daily abuse. For the price, it offers exceptional value in commercial-grade build and performance.

Simple, effective, and affordable, this 15.7″ bow bread knife is the budget baker’s best friend—delivering surprisingly clean cuts through crusty loaves without the premium price tag. The long serrated blade glides through sourdough and baguettes with minimal effort, preventing the crushing and crumbling that plague dull knives. Made with sturdy wood and a secure blade mount, it feels balanced in hand and holds up well under regular use. For those just starting their sourdough journey or needing a reliable spare, this knife offers solid performance without breaking the bank.

In testing, it handled standard homemade loaves with confidence, though it struggled slightly with ultra-sticky or high-hydration doughs due to the lack of anti-stick features. The ergonomic wooden handle provides a comfortable grip, and the included blade cover adds safety during storage. It’s also ambidextrous, thanks to reversible blade mounting—just loosen two screws and flip. However, the wooden frame isn’t food-safe sealed, so prolonged exposure to moisture could lead to warping or bacteria retention over time.

Versus the FTCIRA, it’s slightly less refined but nearly as effective for basic slicing. Compared to the SYOKAMI, it’s a barebones alternative—no precision guides or stainless frame, but it gets the job done. It’s the best budget-friendly option for casual bakers who want a no-fuss, functional slicer. For under $15, it’s a smart entry-level pick that outperforms its price.

Double the value, double the slicing power—the SeLucky 2-pack brings professional-grade sourdough slicing into reach for households that need backups or want to separate uses (e.g., sweet vs. savory). Each knife features a forged German steel blade with an 18° resharpenable edge, delivering long-lasting sharpness and clean cuts through even the toughest crusts. The laser-etched anti-stick dimples are a standout—repelling sticky doughs like wet sourdough or cinnamon rolls that usually cling to blades. Combined with the ergonomic wood handle and rounded tip, this is a safety-conscious, high-performance system built for real-world baking chaos.

In practice, both knives perform consistently across multiple loaf types, from rye to banana bread. The curved bow design ensures full contact with the loaf, minimizing sawing and maximizing control. Having two means one can be in use while the other dries—critical since dishwasher use is not recommended. However, the blades are fixed for right-handed use only, and the wood guards are basic—functional but not as secure as SYOKAMI’s. Still, for frequent bakers or families, the dual-knife setup eliminates downtime.

Compared to the single-knife Keechee or SYOKAMI, this pack offers unmatched value—you get two anti-stick, resharpenable blades for less than the price of one high-end model. It’s not as precise as Keechee’s adjustable guide, but it wins in practicality and hygiene separation. For those who bake often or host brunches, this is the best value pack—delivering professional results at a fraction of the per-unit cost.