Scalloped edges are more gentle than serrated edges and generally leave a cleaner cut. Concave scallops are cut along the entire length of the knife’s edge. The triangular points of the scallops grip bread crusts, soft or waxy skin vegetables and fruit while the crescents do the actual slicing.
The serrated wavy edge is suitable for cutting soft, medium or hard cheeses, tomatoes, and any soft skinned fruit or vegetable. The fork tip is designed to move pieces from the cutting board to a plate.