By Nadia Arumugam |

What’s the Deal with Tomato Knives?

I already have a knife, nay, I already have a knife block of knives. I certainly don’t need a blade that’s dedicated to…tomatoes.

That’s you.

This is me: Let’s not be hasty. Let’s just consider for a moment  the possible scenario should you happen to be in the mood for slicing tomatoes, and you chance upon a gleaming, artfully constructed tool built just for the job. Your tomatoes would not be butchered, would be what would happen. Their skins wouldn’t be torn, their flesh wouldn’t be crushed and pulverized. Instead, you would have smooth-edged, unbruised discs with which to adorn your platters. No mutilation, no mess. You see, tomato knives are equipped with razor sharp teeth that glide cleanly and neatly through the paper thin yet resilient skin and soft, pulpy, ripe flesh in a way that regular knives can only dream about.

So, you’re coming round to the idea? Here’s the clincher, your tomato knife will also work wonders for soft fruit like strawberries, peaches, plums and pears. Here are my top 5 picks:

Stainless-Steel Tomato Knife

Top Left: This $15  stainless steel tomato knife from William Sonoma features a scalloped blade and a curvaceous rounded tip that lets you transport your delicate tomato slices from cutting board to dish without risking injury. Note the hanging loop – you’ll definitely not want to hide this voluptuous siren in a drawer.
Top Right: Functional,  robust and sensibly designed, that’s Wusthof in a nutshell. This German serrated power tool is forged from a single piece of high-carbon steel and is triple riveted to the high impact handle. Hey – sometimes those tomatoes fight back, and you want to be prepared. The two-pronged tip makes a wonderfully vicious weapon, and is helpful for picking up slices of tomato. Available from Crate & Barrel for $34.95
Middle: So pretty. But this tangerine hued Bodum tomato knife has more than just good looks going for it.  The silicone handle is ergonomically designed and dimpled for better grip. The  serrated ceramic blade is ultra-light, ultra sharp, and ultra dense. And since its not metal, it won’t rust, corrode or react with highly acidic foods (like, um, tomatoes…). Advocates of ceramic knives say that they never need re-sharpening, since it’s the second hardest material after diamonds. On the downside, drop it and it might shatter. The upwardly curved tip is great for pricking the skin, if you’re having a little trouble getting into a tomato. $24.95 from Chef’sResource.com
Bottom Left: When it comes to elegance and understated beauty, this Japanese Shun tomato knife is in a league of its own. But then it is made in Seki City, where samurai swords have been crafted the same way for the last 700 years. The “ripple” Damascus effect is acheived by forging together 16 layers of steel. The best tribute to your home-grown tomatoes…. Available from Crate & Barrel for the handsome sum of $99.95.
Bottom Right: This red, red, red KAI Pure Komachi series 2 tomato knife is anything but shy. The snazzy coating is an FDA approved resin that’s bonded to a stainless steel blade. Not only does it resist corrosion, but it helps the knife glide seamlessly through tomatoes and other fruit. The knife also features a comfortable, contoured handle that is apparently “fatigue-reducing.”At just $7.95 from ekitchenworld.com, this is the skeptic’s tomato knife. Who knows, once it wins you over, you might reach for the Shun…

One Comment

  1. Matt B | July 29th, 2011

    I used a 4″ bread knife and find that it leaves my tomatoes with that lovely, non-butchered look. I don’t know if the handle is “fatigue-reducing” but I’m rarely slicing 35 tomatoes at a time…

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