Dao lưỡi gợn sóng/răng cưa

My tomatoes finally don't squish sideways when I slice them—the wavy edge really does grip the skin and pull through cleanly. It's also become my go-to for crusty baguettes without crushing the crumb.

The wavy edge grips a tomato skin like a tiny saw, slicing through without crushing the flesh—exactly what I needed after fighting with my old straight blade. Bread comes out clean too, no more squashed loaf ends.

Took it out of the drawer this morning for a crusty sourdough, and the wavy edge sliced through without crushing a single crumb. It's the first knife that doesn't make me wrestle with a tomato either, the serration just catches and glides.