HAd one of these several years ago, but gave it to a visiting friend because they liked it so much. Bought several other brands since then. none of them as good. Finally tracked down this one again and it is as great as the first one!!!!

I got tired of cutting my Italian bread loaves with our steak knives and having crumbs all over the cutting board. So I got this bread knife as a gift from my husband. We couldn't wait to use it.
Well we were so disappointed. The blade is very thick and the edges of the knife don't cut easily. We use it on Italian loaves as I mentioned, and you have to push down even harder than we used to with the bread knives, thereby smashing the loaf. And the cutting edge leaves tons of crumbs which means it's not cutting smoothly through the crust.
I would prefer a finer serated edge to cut easier through the Italian bread.

My husband wanted the knife for when he cuts french bread and he said he loves it

Please note that I have several Henckel knives that I really like, so this is definitely not a anti-Henckel biased review.

There is really only one problem with this knife - the blade is way too thick. If there's only one problem - then why do I give it only one star? Well, this one problem completely ruins this knife. The 'eversharp' name I'm sure refers to the fact that the serrations are not the standard "wave pattern" you'd see on most bread knives. Instead, each serration has several smaller serrations and spikes built in. I know that this is supposed to ensure that the knife will never end up dull - but in the process it makes it horrible at doing any kind of delicate cutting. Plus, the blade is not flexible in any way due to the extreme thickness. Unless you are cutting the sturdiest bread out there, you'll crush it while trying to slice with this blade. Forget about cutting any kind of soft bread or pastry. I've found that some of our cheap steak knives work far better than this knife.

I've come to the conclusion that this knife is horrible after comparing it to two other bread knives I now own. The first was a Paderno (small Canadian company) that we got for our wedding, and the second was a Global bought from Amazon. Both are considerably more expensive than this knife, but there are other, more economical options out there that are still far better. You want to find a nice, thin blade with even and sharp serrations. If you're looking to stay in this price range, you won't find anything forged - these will all be stamped or laser cut - but that's fine - the bread knife doesn't need to be strong like your chef's knife.

Pros:
-Cheap

Cons:
-Mashes your bread while it cuts
-Hard to get started through crusts due to blade thickness
-The 'spiky' serrations are dangerous to your fingers (think many tiny needles along the blade) - they tend to nick you easily - but they are useless for their intended purpose of cutting bread.

Suggestion: Steer clear. If you can afford it, get a Global (or even a better Henckel). Otherwise, look for a the thin stamped blade.

This is definitely the sturdiest, sharpest bread knife I've ever owned. The blade is completely rigid, no bending ever. The blade is super sharp, easily cutting through bread or whatever else I put it up against. Makes me wonder how I went so long with my old bread knife.