A must have in the kitchen. Stays sharp, really, really sharp. Will not react to or stain what you are cutting. I even have a serrated bread knife that can cut old stale baguettes paper thin. The very best for fruits and veggies.

Not for prying or cutting meat with a bone. So hard they are fragile and will not survive a drop on a tile floor. Use them with a wood or plastic cutting board only.

Submitted to Cool Tools by Kent Barnes