7 Best Offset Serrated Knives Of 2023
If you are a chef or have ever asked a chef about knives, then you know that picking out the offset serrated knife that stands out above the rest is not as simple as picking out a spatula.
What are the best offset serrated knives? The best offset serrated knives will excel in the following four categories: durability, edge retention, rust and corrosion resistance, and ductility. A quality knife will be able to handle the pressure of use without breaking, slipping, or dulling excessively. It will also be easy to maintain.
Is it time to replace that old serrated knife that came with the boxed set you bought a few decades ago? Knives are arguably one of the most used kitchen tools and the right knife can really elevate the way you cook.
We understand the complexities of the knife world and have put together this article to help you make the best decision when purchasing your next offset serrated knife.
Read on to learn what to look for and to see some of the best offset serrated knives available on the market today.
Offset Vs Traditional Serrated Knife
Both offset serrated knives and traditional serrated knives have the same type of edge. Unlike smooth-edged blades, which are typically used for more clean and delicate cuts, serrated blades have saw-like ridges along their cutting edge.
These serrations act just like the tooth of a saw by increasing the applied pressure of each point of contact on what they are cutting. This results in many small cuts that combine to eventually cut entirely through the food.
The difference between an offset serrated knife and a traditional serrated knife is that the handle of an offset knife is positioned higher than the blade (usually by about inch or more), resulting in an L-shaped profile where the blade and handle meet.
Traditional serrated knife blades can come in a variety of styles, including serrated butter knives, but are always mounted in a straight line. By offsetting the handle, the knife becomes easier to use and places less strain on your wrist.
Simply put, it is more ergonomic and more comfortable. This makes it easier to use for longer periods of time. Offset serrated knives also help to keep your knuckles from hitting the cutting board or table and your fingers away from the blade.
Why Choose an Offset Serrated Knife?
Serrated blades are not the best for cutting delicate food items or when there is a need for very clean, sharp cuts, but they are the best for meat, bread, and so much more.
You already know serrated knives are the best option for cutting bread because they create a grip that helps get through the hard crust. This wavy edge is also perfect for slicing steak because the points mimic teeth.
But serrated blades are also great for cutting several fruits and vegetables. Tomatoes, cucumbers, and peppers are some notable examples.
Some other examples of food items that are easier to cut with a serrated knife include bagels, burgers, sandwiches, pies, pizza, roasted and barbecued meats, and poultry.
They are also great for fruits that have hard or tough rinds, like pineapple and melons.
While a smooth-edged knife could crush a tomato or other soft-surfaced fruits like kiwi, serrated blades provide a great grip which results in easier and more precise slicing.
Offset serrated knives rise above traditional serrated knives because they reduce strain and are easier to hold without hitting your hands on the cutting surface, making them the superior choice for a serrated knife.
How to Choose an Offset Serrated Knife
There are several characteristics of the best serrated knives that you will want to consider when shopping for your next offset serrated knife.
Choosing a knife is one of those things that doesn’t usually just boil down to preference alone but the actual quality of the product. We encourage you to keep these considerations in mind while you’re making your final decision.
1. Edge Retention
Edge retention relates not only to how sharp the blade is but also to how well the blade retains that sharpness. Knives are for cutting, so it only makes sense to want a knife that starts out sharp and can stay that way after many uses.
It is important to note that sharpening serrated blades is much more difficult to do than sharpening smooth, or straight-edged blades.
You cannot use the same sharpening equipment. If you do, your serrated knife will eventually become a smooth-edged knife. Instead, you’ll want to use a serrated knife file like this one.
The quality of the blade and the manner in which its cutting edges were formed will dictate how sharp the knife is and how well it will retain that edge. More on that later.
Knives not only deal with immense amounts of stress and pressure from being pushed through objects and then colliding with a hard cutting board, but they are often also subjected to high temperatures.
This means you want a tough blade that can handle all the abuse.
The materials used to make the blade and handle of a knife, as well as the quality of its forging and how well the two parts were secured together, are of utmost importance in determining the durability of a knife.
Ductility in some ways relates to the durability of a knife but is more specific to how the blade of the knife handles the pressure of use.
Poorly manufactured blades have no ductility, meaning they do not bend or flex a little when coming into contact with what they are cutting.
Blades that have low ductility tend to break or fracture when put under too much stress. High-quality blades are highly ductile. They are strong but able to flex appropriately when under pressure.
4. Corrosion Resistance and Maintenance
The ability of a knife to resist rust and other forms of corrosion is also important. There will always be some maintenance involved with the best knives, however, to keep them sharp and shiny.
This maintenance involves cleaning and sharpening the blade (but remember not to use a normal sharpener on serrated knives).
Maintenance can also involve detailing the blade in order to help keep it from corroding. The easiest way to avoid rust or any other type of build-up on the blade is to clean and dry it immediately after use.
You will also want to be mindful of the moisture where you store it. The higher the quality of the blade, the less you have to worry about corrosion.
Another consideration with cleaning and the potential for build-up relates to the handle. Handles are made from a few different materials, all of which have pros and cons. We will discuss more on that soon.
The most important take-away with regard to the build-up of corrosion or even the potential of food particles in the handle involves the same advice for keeping the blade free of corrosion and build-up.
Always clean and dry your knives after use, and do not neglect the handle.
5. Blade Material
As we mentioned above, two of the biggest factors that will contribute to the quality of a knife are the materials used for the blade and the handle.
How those two components are forged together is also important, but it is rare that a knife with a high-quality blade and well-made handle will not also be properly jointed together.
There are four materials commonly used for knife blades. Each has pros and cons. These materials are stainless steel, carbon steel, high carbon stainless steel, and titanium.
Stainless steel gains its ability to resist rust and corrosion because it has varying percentages of chromium in it.
Stainless steel is also very good at maintaining its edge, but it is important to note that even with the added chromium, stainless steel is rust-resistant, not rust-proof.
Carbon steel is less rust-resistant than stainless steel and is actually quite prone to rust and discoloration when not maintained properly. They do tend to have better edge retention than stainless steel blades.
High carbon steel blades combine the best of both worlds, but at a higher price.
They are often referred to as German Steel blades and have great edge retention, are highly durable and ductile, and are highly rust-resistant. They can still rust when not cared for.
Lastly, titanium blades are the lightest weight option and tend to have the highest resistance to rust and corrosion. Unfortunately, titanium blades are neither very durable or ductile, and they dull very easily.
We do not really recommend going with titanium because for the price you can usually find a low-end stainless steel option that will not require frequent sharpening and potential fracture.
The only true advantage of titanium is its light weight.
6. Handle Material
The material used to make the handle of a knife is just as important as the blade. The balance of weight and the manner in which the handle and blade are forged together is also important.
The common materials used for knife handles are wood, plastic, stainless steel, and Santoprene. Just like the various materials used for knife blades, each handle material has its good and bad qualities.
Knife handles made from wood are usually considered the most attractive. Wood handles can make a great showpiece but are rarely the go-to option for restaurants.
Wood-handled knives cannot go in the dishwasher and are difficult to keep clean. They tend to crack and can harbor harmful bacteria.
Plastic-handled knives, on the other hand, can go in the dishwasher, making them easier to clean. They are also easy to grip and rarely get slippery when wet. They do have a tendency to melt if left near high heat.
Plastic handled knives are the most common in restaurants but can be poorly balanced to the weight of the blade.
When used in the handle of a knife, stainless steel offers the same benefits as when used in the blade. It is a very durable material and is easy to clean.
It provides a great balance and is usually forged from one piece of steel. The downside to stainless-steel-handled knives is how slippery they get.
Santoprene-handled knives offer the best slip resistance, are easy to clean, and tend to be well-balanced. Santoprene is made from a mixture of rubber and polypropylene.
Often the most expensive, Santoprene-handled knives tend to be the best option.
The 7 Best Offset Serrated Knives
Now that we have discussed the different types of blades and handles, as well as the other characteristics of the best offset serrated knives, let us take a look at some of the best options on the market.
|Rank||Product||Length and Material|
|1.||Mercer Culinary Offset Bread Knife||9 inches, high carbon steel and Santoprene|
|2.||F. Dick Pro-Dynamic Offset Bread Knife||7 inches, high carbon steel, plastic polymer|
|3.||Victorinox Fibrox Pro Serrated Offset Blade||9 inches, stainless steel|
|4.||Dalstrong Serrated Offset Knife||8 inches, high carbon stainless steel, polymer|
|5.||Dexter-Russell Offset Sandwich Knife||9 inches, stainless steel|
|6.||Mundial Matrix Offset Serrated Knife||9 inches, stainless steel|
|7.||Wüsthof Gourmet Offset Serrated Knife||8 inches, high carbon stainless steel|
1. Mercer Culinary Offset Bread Knife
Mercer’s 9-inch Culinary Millenia offset knife has serrations that are designed to be slightly duller then some other serrated knifes.
Still, this knife is great for more than just cutting bread.
The blade is made from high carbon steel and the handle is made from Santoprene. The handle also has a finger guard and textured finger points to promote grip and reduce slippage.
2. F. Dick Pro-Dynamic Offset Bread Knife
At 7 inches, the F. Dick’s Pro-Dynamic offset serrated knife is a little shorter than the Mercer option above, but that reduced length does increase its ductility.
This option is also made from high carbon steel, but the handle is made from a plastic polymer that does reduce the balance of the blade.
If you plan to do a lot of cutting and also intend to cut wider or larger items, you may want to choose another option. This is a great option for cutting sandwiches and vegetables.
3. Victorinox Fibrox Pro Serrated Offset Blade
The 9-inch Victorinox offset serrated knife is made from stainless steel that is very durable and ductile but has a lower rust resistance.
You will need to be sure to dry this option immediately after use.
The length of the offset, or the distance between the handle and blade, is slightly further with this option, making it a great choice if you have larger hands.
4. Dalstrong Serrated Offset Bread Knife
The Dalstrong offset serrated knife is made from high carbon stainless steel and features a stainless steel handle riveted into black G10 polymer.
This blade is also available in a 10-inch option and comes with a guard for safer storage.
This is a very attractive knife with extra coating on the handle to reduce staining and make the knife easier to clean.
The handle can get slippery, but that’s the price of beauty in this case.
5. Dexter-Russell Offset Sandwich Knife
Dexter-Russell’s offset serrated knife is similar to the Mercer option at the beginning of this list in that its serrations are not as sharp as most serrated knives.
This type of serration is often referred to as scalloped serration.
Made from stainless steel and one of the longer knives on this list at 9 inches, the Dexter-Russell always has a non-slip and highly ergonomic handle made from a material unique to Dexter-Russell.
This knife is also known for its edge retention and is very common in restaurants.
6. Mundial Matrix Offset Serrated Knife
The 9-inch Mundial Matrix offset serrated knife is another gorgeous option, rivaling the aesthetically pleasing Dalstrong option previously introduced.
The blade is made from stainless steel and the tang is riveted into the handle.
The strength and durability of the stainless steel comes at the cost of reduced corrosion resistance and the handle can get slippery. Still, this knife is of great quality and value.
7. Wüsthof Gourmet Offset Serrated Knife
The last option on the list has a less dramatic slope from the tang and handle to the blade.
It does have the scalloped serration but this one is more than balanced out by its high carbon stainless steel blade, non-slip handle, and well-balanced weight.
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