I wanted a knife designed especially for sandwich making for a few reasons. First of all, a sandwich knife is specially designed to cut through thick crusts without damaging or tearing the dough's soft center while still keeping the shape of the bread and/or other baked goods intact. This makes not only the final presentation of the sandwich more appealing, but it also allows for better construction of the sandwich itself. Condiments, when spread onto the cut portion of the bread, can penetrate better into the airiness of the softer bread inside. That means that when adding lettuce, tomatoes, avocado, etc. everything stays inside the sandwich better when that first bite is taken, rather than shooting out the side because of additions like mayonaise.
Speaking of condiments, this knife is also designed with a wide blade and a rounded tip that is perfect for spreading. I can go right from slicing my bread into the next step of adding whatever spread I want without changing knives or missing a beat.
Another benefit to this type of knife is that you can also cut delicate fruits like plums, peaches, and tomatoes without mangling them. The serrated edges help you make perfect tomato slices without bruising or tearing your produce. Since these are often added to sandwiches or used as a side, once again, I don’t have to switch knives to complete the meal. Less hassle and less dishes to wash at the end of the day are a big plus in my book.
This knife is considered full tang, meaning that a single piece of steel runs the entire length of the knife and the handle is riveted to this. That gives this knife incredible balance and strength. The rivets are smooth and do not protrude from the handle, allowing for exceptional stability and a comfortable, safe grip. The handle itself is a black pakkawood handle imported from Spain that is laminated for extra strength, sanitation and water/stain resistance.
Care of the knife is also super easy. It comes with it's own sheath to help protect the edge integrity of the the knife when not in use. After using this knife, I choose to hand wash it with a light dish soap if needed and then wipe dry with a towel. The blade should not need sharpening due to the high quality of the steel and workmanship, but you will also receive a colorful and actually interesting user booklet with the knife that contains sharpening instructions if needed. I also cut exclusively on a wood board, as this has the least chance over glass and plastic board for dulling the blade.
In my opinion, this is the kind of knife that gets passed down from generation to generation. Once you experience the ease, balance and precision of prepping food with this knife, you will never go back to using an inferior and cheaply made knife again. I have no problem recommending this knife to both professionals as well as every day cooks.