How to Use Your Pizza Knife

To get the most out of your knife, skip the standard back-and-forth sawing motion:

1. Secure Your Grip: Hold the knife comfortably by the contoured handle, placing your index finger safely along the top spine of the blade for optimal leverage and control.
2. Rock and Slice: Place the curved belly of the blade on your slice, starting near the center of the pizza or the crust.
3. Press Cleanly Through: Apply firm, steady downward pressure while gently rocking the blade forward and backward. Let the micro-serrations and the natural curve of the steel do the work, parting cheese and crust seamlessly right on your serving plate.

While its name says "Pizza," a knife with this specific geometry—a wide, deeply curved belly and a micro-serrated edge—is actually an incredibly versatile tool at the dinner table.

Here are some other excellent culinary uses for it:

• Flatbreads, Tarts, and Quiches: Just like pizza, flatbreads, savory tarts, German Flammkuchen, and quiches feature a delicate combination of a crisp crust and soft, delicate fillings. A standard knife easily drags through quiche fillings or crushes a flaky puff pastry crust. The rocking motion of the pizza knife cuts straight down through the pastry cleanly without destroying the structure or spilling the fillings.
• Quesadillas and Grilled Paninis: Cutting through a toasted quesadilla or a thick, pressed panini can be messy with a regular steak knife because the cheese wants to pull out from the sides. The wide belly of this blade acts like a miniature guillotine. You can rock it quickly across the sandwich to split it into clean halves or triangles without losing any of your melted fillings.
• Crusty Artisan Breads and Sandwiches: If you are serving thick, crusty rustic loaves (like a baguette, ciabatta, or sourdough) at the table, a standard smooth-edged dinner knife won't pierce the crust cleanly. The micro-serrations on this knife easily grip and saw through tough, crackly bread crusts, making it a great personal bread or sandwich knife for individual place settings.

• Blade Material: High-grade X50CrMoV15 Stainless Steel
• Handle Material (Color Handles): High-density methacrylate (Dishwasher Safe)
• Handle Material (Olive Wood): Genuine Olive wood (NOT DISHWASHER SAFE)
• Origin: Handcrafted in Thiers, France

While the methacrylate handles are designed to be dishwasher safe (except for the olive wood model), we recommend placing them in the top rack and avoiding aggressive detergents to maintain the handle's brilliant marbled luster. For the best care of the steel, hand-washing and drying with a soft cloth is the preferred method for fine French cutlery.