Boska Monaco Plus Pro Collection 硬質起司刀 No. 9

The double-edged blade makes quick work of even the hardest Parmesan rind, and the sharp tip is perfect for getting into those tight corners. I've been using it for a few weeks now and it hasn't dulled at all, which is impressive for a hard cheese knife.

I was skeptical about a knife specifically for hard cheese, but the double-edged blade makes clean, precise cuts through a dense wedge of Grana Padano without any crumbling—something my usual chef's knife struggles with.

That extra sharp tip really digs into a rock-hard block of Parmigiano without the blade flexing or slipping, which is exactly what I needed. It breaks off clean shards instead of crumbling, and the fine edge holds up impressively well after several heavy uses.