I have tried various bread knives since I started baking all our bread some 30+ years ago. My hand invariable tends to cut at a slight angle. I tried a knife with a guide that one could adjust to the desired thickness of the slice, but I seldom used it. Then I bought my first German knife, but then switched to the longer German bread knife I still use. It's the best I've found so far, but then I haven't been lookiing since this one does a better job than my previous knives. It's by Wustohof,, "Le Cordon Bleu, 26 cm. Perhaps you can visit a good kitchen store and compare bread knives. No doubt there are new ones out there, but a good bread knife is a worthwhile investment. I can still cut at an angle, but usually I don't with this knife. It is also great for cutting tall chiffon cakes with its serrated blade.