Serrated Bread Knife, 10 in

A proper bread knife should do most of the work for you, and this one has a long, rigid blade with wide serrations that grip the crust on the first stroke. Use long, gentle sawing motions and you will get clean slices of sourdough, tall layer cakes, and even ripe tomatoes whose skins make a straight knife skid.

The blade is German stainless steel, and the handle is a textured polymer that stays grippy when your hands are floury. Serrated knives dull slowly, so this one will stay useful for years. Wash by hand and dry. When it finally needs attention, a tapered ceramic rod sharpens each scallop.