Any kitchen knife with a good long blade and a properly sharp edge will cut bread, the serrations are there to help those who can’t maintain a good edge.
I’ve got a pair of Ikea knives in the kitchen, pretty cheap with blue plastic handles, one has a serrated blade, but that’s the only difference, and because any knife that wasn’t hidden away would end up blunt very quickly due to the abuse dished out by my folks, I always used the serrated one for crusty loaves.
Now I’m on my own I set to sharpening them using the Lansky kit I bought at the knife show, and the normal edge knife will now happily slice through a crusty Tiger loaf with no more effort than the serrated one.