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.
CHEESE AND TOMATO KNIVES
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.
VEGETABLE KNIVES
This style of knife is great for chopping a variety of vegetables and boneless meats. The blade is fine enough for mincing herbs as well. Utilize the wide blade to scoop your prepped ingredients with ease.
SCALLOPED OFFSET KNIVES
CHEESE AND TOMATO KNIVES
VEGETABLE KNIVES