番茄刀組

Those two knives are the only tools I reach for now when tomatoes are in season. The smaller one makes quick work of the core, and the larger blade glides through even the juiciest slices without squishing them.

The petite knife handles tomato cores like a dream—so precise I don’t squash the flesh anymore. And the larger blade glides through skin without dragging, giving me perfect, even slices every time.

I’ve been hunting for a knife that doesn’t squish my heirloom tomatoes, and the petite 4-inch blade is finally it—precise enough to core without mangling the flesh. The larger knife handles the slicing, and honestly, clean-up takes less time than the chopping did.