Where the Duo-Edge version solves sticking, this one solves entry. A scalloped edge bites into a roasted crust — the bark on a brisket, the crackling edge of a pork roast, the seared surface of prime rib — instead of skating across it before dropping in.
Anything with a hard exterior and a soft interior carves better on scallops: smoked brisket, glazed ham, crusted roasts, and large loaves if the same knife gets pressed into service. The 12-inch length still crosses a full roast in a stroke.
Dexter-Russell has been making cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery maker still operating in the United States.
