Pizza Knife

This is the form factor used by pros in pizza restaurants (I would know, having been a manager of one, back when). I've wanted a knife like this at home for a long time, but they were always too expensive. It works much better than a mezzaluna, or any other kind of knife. This is specifically made to cut a pizza in half in a single easy stroke. With practice, spinning the pizza on the countertop between cuts, you can divide even an extra-large pizza into 16 slices in about 10 seconds. Now, this is not professional-chef quality, by any means, but for about $20 (instead of, say, $120) it's great deal. It will just probably need a sharpening sooner that you'd prefer. Then again, if you use this once a week or so instead of dozens of times per day, you might not need to do maintenance on it for years. As another reviewer noted, it's great that this comes with a hanging hole in the blade, like a lot of big meat cleavers do. This is too large for pretty much anyone's kitchen drawer. I would not recommend this knife for a household with small children, since it is basically a culinary scimitar. Heck, you could use this as a means of home defense! If you don't want to hang it, you could maybe keep it in the under-oven drawer for cookie sheets and baking pans. This is is not high-grade steel, so I would advise drying it throughly after washing, and maybe even oiling it a little, to ensure it does not rust. Certainly don't leave it soaking and jutting out of the sink all night (also for obvious safety reasons). Usage: Put the pizza on a big cutting board. If you're right-handed, hold the main handle in your right hand, and grip the secondary handle from the top with your left. Do not have stray fingers sticking out; put them all on the handle. Lean forward to loom over the pizza a bit. Place the blade butt-end-first down onto the cutting board just outside the pizza, and rock the knife forward and down into the pizza toward the opposite size of the pie, with a firm, smooth stroke, using your left hand to push the front half of the blade down firmly to cut through the entire pie, and your right hand to hold the knife steady. Toward the end of the cut, let the back end of the knife raise up as the tip goes down through the far crust edge. This is best done at about a 20-degree right-to-left angle , with the main, right-hand handle near your outer right abdomen (with a knife this long, starting with the back handle nearly under your right armpit), cutting outward/forward to the left. (Or if you think of the pizza as a compass face, cut from east-southeast to west-northwest.) It's pointless to try to do it perfectly straight across or straight forward, since you can't get good leverage either way. After the slicing stroke, lift the blade, tip pointed up. With both hands still holding your pizza-katana, use the index finger of your right hand to rotate the pie a bit for the next slice. (It may take practice to get perfectly sized slices, rotating by 1/8 or 1/16 of the circumference for each slice. If you suck at it, you can do it the slow but more certain way: cut it in half, rotate it 90 degrees and cut it in half again perpendicular to the first cut, then rotate less and cut these segments into smaller segments.) If you have a troublesome, thick, over-cooked crust, push a bit harder, and if necessary rock the blade more than once, mezzaluna-style, in the cut until it goes through entirely. When done, go clean the blade off immediately so cheese and stuff doesn't cool and stick to it, and put your monster-knife away for safety. If your friends are taking all the pizza already, remind them that you have a big kitchen machete and that patience is a virtue. >;-)

I tend to avoid single purpose items, but this is one exception I made that has made a huge improvement when it comes to serving pizza. I've been using it for six months now, with something like 40 pizzas made. The blade on this is long enough to be able to cut across any pizza that can fit on my pizza peel in one go. Sure, I could use a chef's knife and just make two cuts, but a nice quick, clean, cut in one movement comes out a lot nicer and easier. The traditional knife handle grip and the second grip at the end of the blade make for a very sure handed cut, which you just don't get with the "rocking" knives. The construction of the knife is solid, utilitarian. The blade is solid, with very little flex to it. The hole at the end of the blade is convenient, I just stuck a nail in the wall right next to where I put my pizza peel and it hangs out of the way but ready when needed.

Perfect knife for of course pizza but works great for cutting sheet pan desserts

This sharp and sturdy rocker kinfe makes straight cuts quickly and easily. The 18" blade allows me to cut completely through a large pizza with one motion. The blade stays clean compared to roller type cutters and the rocking action cuts toppings neatly and makes short work of crust. At a total length of 23.5", with a double handle and a nicely curved blade, this knife is a pleasure to use. I was surprised at the size and bulk of this pizza cutter. I am very happy with my purchase.

This knife reminded me of one I used decades ago while working in a pizza restaurant. It cuts a pizza sooo much more quickly and cleanly than a roller cutter or other kitchen knives. CAUTION: I carelessly attempted to wipe the blade down with a towel and immediately sliced a chunk out of my finger. (My bad. ) The thing is razor sharp. It is fairly hefty knife and if dropped on an exposed foot or toe would do serious damage. It does not come with a guard of any kind and devising safe storage, especially with children around may be a challenge. I'm thinking of putting a sliced garden hose or something like an ice skate guard on mine. It is a very good knife but respect it! If it included a blade guard, I'd give it 5 stars.

I bought this because I remembered using one at a pizza place I used to deliver for, and since then, I wanted one. It's much better than a pizza wheel and makes it so much easier to cut your pizza into 'party cut' squares with nice straight lines. It's also easier to clean than that pizza wheel that has been sitting out on the kitchen counter overnight caked in cheese. This thing is so big, I can find it quicker than my pizza wheel that always gets lost in the back of utensil drawer buried somewhere between the meat tenderizer and that weird looking spaghetti scoopy thing. It took me some time to find a place in the kitchen to store this because it is rather large, but luckily I have one of those oddball cabinets that are so narrow that they don't fit anything much wider than my pizza knife.

This knife works awesome for cutting pizzas at our bar. Cuts clean without pushing the toppings all over.

This pizza knife is big, sharp and easy to handle. It works great with both small and large cut pizzas. It looks intimidating but really handles nice. It is also impressive when you are cutting pizza for show. I have a pizza catering business and this pizza knife offers a different way to cut pizzas rather than using the roller type pizza cutter. Most of my clients love watching the whole process of making, baking and cutting the pizza. It is bulky so you may have to find a place to store it.

If you make pizza this is a must have !

great for cakes but excellent at scaring the thieves

This makes cutting pizza very easy. Much easier than the cutting wheel.

Not bad. Nice length. Bit of flex though.

Bon rapport qualité-prix pour couper du gâteau en ligne droite. Permet un travail ultra-rapide. L'acier de de qualité ordinaire et l'aiguisage d'origine était tout croche. Une lame de 18 po pour 50$, c'est honnête.