4 1/2" Cheese Knife

The first thing I noticed was how effortlessly it cut through a wedge of Comté without crumbling. The stable blade gives you real control, and the sharp edge makes for those picture-perfect slices.

Sliced through a block of aged Gruyere without any crumbling, which is more than I can say for my old knife. The short 4 1/2" blade gives me way more control on semi-hard cheeses too.

The blade is sturdier than I expected for such a slim knife, and it goes through a block of Gruyère without any crumbling. Clean slices every time, even on the harder Alpine stuff.