Couteau à trancher dentelé

I've been using this knife on crusty sourdough and it slices through without crushing the soft crumb—the full-tang blade gives it a nice, steady weight.

This knife glides through ripe tomatoes like they’re butter, leaving perfectly clean slices every time. Hasn’t dulled at all after a month of daily use.

That full-tang blade gives me confidence even when I'm bearing down on a crusty artisan loaf. Sliced through heirloom tomatoes without crushing them, and the edge is still like new after a week of heavy use.