Introducing the Opinel bread knife - no.116. Or, to bust out my long-forgotten GCSE French, couteau a pain.
"I have to confess to the fact that, for many years, I have had an excellent knife collection but no bread knife. The bread knife that lurked in the draw was in every way rubbish. All of this has recently changed with the landing of our new Opinel bread knife. In our house this knife gets used more than any other. I am now a complete convert to this style of knife - calling it a bread knife is almost unfair as I use it for anything from protein-carving to tomato-slicing and it makes light work of even the oldest sourdough. All in all, this is a great knife made better by the price."