Wusthof Classic Bread Knife, 8-inch (20 cm), Serrated - 4149 Naniwa Diamond Pro you could add a 400

you could add a 400 grit stone (or any stone between 220 and 500 for example) -- they're inexpensive and you'll find it much quicker and easier to cut in a new edge

- Long-lasting extreme sharpness

For regular everyday maintenance

These stones feature a 1mm thick resin-bound diamond matrix layer bonded to a metal plate

Wusthof Classic Bread Knife, 8-inch (20 cm), Serrated - 4149 Naniwa Diamond Pro you could add a 400If you've looked around my site much you'll probably have noticed that I prefer a longer bread knife, but it's because I have training as a professional baker so I like big, crusty breads (I also have a tendency to bake big round crusty sourdough loaves for my family), and so a 9" or even 10" bread knife appeals to me. But this is still an excellent bread knife nice and thin and very strong (forged steel!) and sharp and so if you're more the baguette