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Best Knife for Cutting A Tomato?

It seems like almost every dish I cook nowadays starts with a base of cut tomatoes, and as we go into summer and get better tomatoes in the market, I'm thinking of hot nights with sliced tomatoes.

The problem is none of my knives seem up to the job. I read about the Wusthof tomato knife and thought that it might fit the bill.
http://www.amazon.com/dp/B000SM1TIM

Then somehow I found the name of this store www.knifewear.com -- apparently they bring tomatoes to farmers' markets sliced beautifully. So I wrote them to ask for their recommendation for a tomato knife and they said what I really need is a nakiri. Not being too sophisticated about knives, I had never heard of a nakiri.

Now, I've done a bit of research and it seems that a good nakiri might be more versatile than the Wusthof tomato knife.

Does anyone have any opinions about the perfect knife for tomatoes, also taking into account that my knife-wielding skills are not the best?

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  1. Any sharp knife will do. I keep my knives well honed and sharpen them every 6 months or so, and I never have trouble. If I were to want to slice them perfectly, I'd use my Wusthof Santoku which I use rarely and is extra sharp.

    I've heard tomato knives, but never tried one. I assume they'd be slightly serrated.

    1. I have half a dozen assorted inexpensive small knives in my knife block. They get much more use than my larger knives. One of them is like this:

      http://store.kitchenscookshop.co.uk/k...

      The micro-serrations cope really well with soft tomatoes, and it's perfect for other salad prep and for citrus fruits and melons etc. It's also goes in the picnic basket as the only sharpie needed for bread, cold chicken and cheeses.

      I wouldn't be without it, and at about $10 it's not a big cost.

      1. I like to use a serrated fish fileting knife.

        1. I prefer a santoku to a nakiri for cutting tomatoes. The basic blade shape is similar, but instead of a flat squared-off tip, a santoku has a blunt drop tip that is handy for cutting out the stem part. My personal go-to knife is a Glestain santoku. It holds a razor-sharp edge, and the deep dimples really work.

           
          5 Replies
          1. re: tanuki soup

            What do the dimples do? Improve the cut or keep the product from adhering to the blade?

            1. re: scubadoo97

              <keep the product from adhering to the blade?>

              Supposed to do that.

              1. re: scubadoo97

                Yes, the latter. I've owned a number of knives with grantons, cullens, dimples, or whatever you call them, but IME the huge ones on the Glestain are the only ones that make a noticeable difference. Even non-foodie friends have commented on it (without any prompting).

                1. re: tanuki soup

                  Thanks. That's what I would have thought TS. Just curious about your impression and recommendation for a tomato knife. I have never used them so didn't know how well it kept food from sticking

                  For me it's all about the edge.
                  When a soft tomato results in resistance it's time to refine the edge

            2. I also was looking for a good small knife for slicing tomatoes, et al. I looked at the Wusthof tomato knife but didn't particularly like the "fork" end. I ended up buying the 5" Classic Ikon Sausage knife with the serrated edge and I've been very happy with it. It's also great for cutting bagels, sandwiches, etc. See http://www.wusthof.com/desktopdefault...

              2 Replies
              1. re: TomDel

                I have a Henckels version of that specifically for Belgian waffles and similar small breads.

                I use a straight edge 6" utility for tomatoes.

                Jim

                1. re: TomDel

                  I have a similar Wursthof, it works great for this.