Soft-skinned produce is the second job a scalloped blade is genuinely better at. A plain edge skids across a ripe tomato or a lemon and then bursts it; the scallops catch the skin immediately and the cut starts where you put it.
Green marks it as a produce tool, so it stays with the vegetable boards rather than migrating to the bakery bench. The blade is stain-free, which matters on a station that spends all day in citrus acid.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. The Sani-Safe line is its NSF-certified foodservice range, built around a textured polypropylene handle moulded to the tang so there is no seam for food to lodge in.
