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A micro-serrated knife for cutting tomatoes without damaging themDried, in sauce, in salad or stuffed, the tomato is the summer vegetable par excellence, or rather the fruit-vegetable, because botanists classify the tomato as a fruit due to its organic structure (it contains gritand grows from the flower of the tomato plant). However, from a culinary point of view, specialists in the field consider it a vegetable thanks to its solid texture and its use generally in savory dishes. Its fine, colorful skin and vitamin-rich flesh are packed with benefits for the body. And it's a slimming ally because it's low in calories and full of water. The best way to cut a tomato is with atomato knife . The tomato knife has a blade that can measure up to 14cm, micro-serrated to gently slice the tomato into thin, even slices without damaging its appearance. On the steel side, alloys from the stainless steel family are preferred. Tomatoes are an acidic food, so it's best to choose a grade that is highly resistant to the effects of corrosion.
To slice a tomato correctly, start by removing the stem with the tip of the knife. Then turn the tomato over onto its cap to make it more stable, and cut it in half. Take one of the halves and start cutting from the left-hand side. Keeping the tip of your knife on the board, push your knife from top to bottom into the tomato. If your knife is sharp, this will be even easier. Reposition your knife on top of the tomato, about 1/4-1/2 to the left of the part you've just sliced, depending on the thickness of tomato slice you want. Repeat the same movement and continue across the entire width of the tomato. Repeat for the second half. To dice a tomato, make vertical slices on one half of the tomato, then make a series of incisions perpendicular to the previous ones to obtain small cubes. See our wide selection of tomato knives on our website!
