The cutting edge is longer than a straight knife with this curved shape, thus allowing a long drawn cut.

The scallops create air cushions, preventing thin and soft slices from sticking to the blade, particularly with fatty food.

he thin, highly flexible blade allows precise cutting. It adapts perfectly to the food being cut. The flexible blade is ideal for cutting meat and fish.

Produces a smooth, clean cut without pulling the food apart. Knives with a smooth cutting edge are good for cutting hard and soft food.

The food being cut with this edge design initially comes into contact with the protruding serrations. The serrated edge allows easier cutting and slicing of hard and solid food.