Review on Rada Cutlery Tomato Slicing Knife – 8-7/8 Inches, Stainless Steel Blade, Aluminum Handle, Made in USA by Jon Delgado

I usually want to make all the cuts with a chef's knife. Sometimes I use my paring knife, bread knife or butcher knife, but that's about it. I don't like big sets of knives, and I especially don't like knives that are designed for a specific use only. They aren't usually needed and it's best to just keep the chef's knife sharp and lower the technique. This knife is a particular exception. It's only ideal for tomatoes, peppers, and other delicate foods, but for those foods it's perfect. This is much more convenient than using a large bread knife on ripe tomatoes. With a small blade you have more control and get better slices because the blade is very thin. The wide, serrated edges cut right into the ripest tomatoes without squashing, tearing or squeezing. Holds sharpness very well. For less than ten euros you can't go wrong with this knife. Be careful when using this knife for the first time. The blade is quite short and pointed at the end. If you cut quickly and are just careful not to cut your finger with the blade, you could cut yourself on the tip. The technique is a little different than any other knife, so take your time to get used to it.