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stevep
To be able to cut through the crust with minimal downward pressure, which would squash the loaf.
You need serrations to grip and cut into the crust. But, a normal serrated knife, like a fruit knife, would tear the soft inside part.
No actual fact behind that ^, just my take on it.
Some loaves, like a thick crusted, flat, sour dough are not very squishable and are easily amenable to being cut with chef knives.
Also rye bread with no crust and very firm texture can be cut with any old knife, including a fruit knife.