• Perfectly sized to pinch hit for almost any job. When a paring knife is too small and a chef's knife is too big, the 5 1/2-inch blade will do it all.
• But you won't stop reaching for this knife after you cut tomatoes. It's perfect for crusty loaves of bread - without smashing it - and sturdy enough to chop through corn on the cob and potatoes.
• If you're one of those cooks that doesn't like sharpening knives...then this knife is for you. The hardened serrated blade will stay sharp nearly forever.
• Tomatoes and bell peppers have met their match. This blade's serrations slice through the thickest skin with ease, and the flat sharp tip finishes the job so slices won't stick together.
• The world's best sandwich knife; cut and spread with the wide blade. The serrations cut through the tallest Dagwood or toughest bagel crust without mashing ingredients. And you can spread enough mayo in one swipe.
• This handle is more comfortable - and safer! The "lock in" handle fits any hand size for a more confident grip so it won't turn in use or slide off an ingredient.
• Those teeth also work for delicate tasks, too. Like slicing chicken breats, butterflying shrimp, or chopping soft fruit (without squishing it).