The wheel is the part that matters: 2-3/4 inches of high-carbon steel, mounted to turn freely so it rolls rather than skids. A skidding wheel is what drags toppings off a pizza, and the smooth action here is the difference between a cut slice and a rearranged one.
Small enough to store in a drawer and quick enough for a home oven pizza on a weeknight, it also handles flatbread, quesadillas and sheet-pan focaccia. The compact wheel turns tightly, which helps when the cut has to follow the edge of a pan.
Dexter-Russell has made cutlery and kitchen tools in Southbridge, Massachusetts since 1818, and its Sani-Safe range is NSF certified for commercial kitchens.
