What sets this apart from the plain-edge S145 is the scalloped grind along the cutting edge. The scallops concentrate force at each point of contact, so the blade bites into skins and crusts that a straight edge tends to slide off, and the recessed sections between them stay sharp long after a flat edge has dulled.
It earns its keep on anything with a firm skin and a soft interior — ripe tomatoes, citrus, sandwich rolls, a crusty loaf on a Sunday morning. Because the scallops do the work, you can cut with less downward pressure, which matters when the thing under the blade is soft enough to squash.
Dexter-Russell has been making knives in Southbridge, Massachusetts since 1818. Its Sani-Safe range is the NSF-certified line built for commercial kitchens.
