Not much explanation needed here. Its in the name. The bread knife is for cutting bread. Serrated and sharpened teeth help this unique blade easily part slices away from the loaf. We find that longer blades are a good choice as they are better for slicing larger artisan loaves. If you are often going for thick crusted dense rye or mixed rye loaves then a stiff blade is going to be the best choice. If you prefer softer bread then you might consider a thinner more flexible knife.