I guess pretty much any bread knife is a bifl one, but in the twenty odd years i’ve had this, i keep thinking to myself that this knife is awesome basically any time i use it. That’s why i want to recommend it. When I bought it it was quite cheap too, does not seem to be the case anymore. Is a Victorinox 5.2930.26
I always asked myself how you’d sharpen these things, but I guess maybe you don’t need to.
Scalloped edges are done with a file, twice for each scallop - leading and trailing edges separately.
Fortunately, bread knives are typically only sharpened on one side, and don’t dull very quickly.
Which is also why most slices end up as wedges if your aren’t paying attention.