Since I don't run a hedge fund, I need to find one priced for humans to buy.

I went to webstaurantstore.com and just entered bread knife in their search tool. Many varieties and styles to choose from, and, since they are selling into the restaurant trade, their pricing is very reasonable.

I have dealt with them a number of times, and the one thing to be aware of is their shipping charges can run a bit high. But, if y9ou are ordering a bunch of stuff, then it works out very well. I got a really good pizza slicer from them with a replaceable blade, for less than the local stores or supermarkets.

but they do charge pretty high shipping

that Mercer will be the knives you find.

The regular work knives are stamped steel blades in plastic handles. Thin blades of high quality alloy and handles impervious to contamination. They also make a 'front of the store' line that is beautiful to look at, well balanced forged steel with a choice of handles.

I learned more than most people want to know about restaurant cutlery about 10 years ago when I bought the set I still use.

that used to belong to your grandmother? If it worked well all those years, and is still available, that's what I'd try to go with, if possible.

Might have worn off. It was always in the kitchen. I remember using it from the mid-1950s.

Maybe I can do a Google Lens search

to see if the maker's mark may not have been worn off.

I took a picture, googled that, no luck. Then I did a Google search, no luck.

She bought the best knife she could afford that worked well for her without resorting to spending $$$ for brands.

My Dad was a meatcutter, among his other talents. I was wondering today if maybe he got the knife for his mom, my grandmother. Maybe that's why it held up.

from a wholesale supplier, and while of quality manufacture, might not have spent a bunch of money on it.

Companies used to take pride in their work and craftsmanship for everything they made, rather than the bottom line and stockholders being of primary concern.

It's just bread, you don't need the end-all hardest ever steel.

All we ever use it for is bread, and it's just as sharp as the day I bought it. this is it:

https://www.amazon.com/Mercer-Culinary-M23210-Millennia-10-Inch/dp/B000PS1HS6

I see it's been recommended in a post above too.

Thank you for checking in

and a little expensive, though by no means the most expensive of the major commercial brands. They have a “sister” brand of stamped knives that bear the Henckels brand. These knives are stamped, rather than forged — a less expensive manufacturing process. My bread knife is a Henckels. I think it cost $20-25, admittedly 30 years ago. I’m quite happy with it.

and a meat fork. I like them.

my own grandmother's bread knife, which I inherited in 1972. It says "Stainless Steel" on one side of the blade, "Japan" in small letters on the other side, and no other markings. It still works fine, so I see no reason to replace it.

about 10 years ago. I chose one with the ofset handle. I like the feel better than the straight type.
Light with food grade plastic handle. Pretty inexpensive at the time.