Review on 🔪 Premium Victorinox 4.25-Inch Round-tip Serrated Steak Knife for Efficient Cutting by Jerry Frey

I need a serrated knife that's shorter than my bread knife so I can cut tomatoes, peaches, and other foods that have a different skin than the inner flesh. The serrated ones cut through "tougher" skin much better without ruining the tender meat, and having bought this company's chef's knife (based on Cook's Illustrated recommendation) I figured it was probably a good knife. The price was definitely right and to my complete satisfaction I have used this knife a lot since buying it a few months ago. It still cuts so easily, quickly and efficiently. Be careful though, the blade is extremely sharp and if you do what I did when I cut the onion shortly after I received it and smack your finger with it you will cut yourself very badly. That speaks volumes about the blade, and I've used it very carefully ever since. I am enthusiastic about this knife and can only recommend it.