Why this cheese knive earns its place
The two-pronged design isn't just for looks. Those prongs give you grip on soft, creamy and hard cheeses alike — you can pick up a wedge cleanly, hold it steady while your guest cuts a portion, or use it to position wheels on a board. The pronged end doubles as a pick, useful for garnish work or breaking up crumbled cheese for a plateau.
18/10 stainless steel is the right grade for professional service. It's stronger than lighter stainless blends, resists pitting in commercial dishwashing, and won't tarnish or develop rust spots even under frequent high-temperature cycles. At 221 mm, the knife sits comfortably in a hand and reaches across a generous cheeseboard without looking undersized.
The pack of twelve means you have working depth on a big board, matched sets for multiple courses, or ready replacements when one goes into the wash between seatings. Abert builds these to last — they're tools, not disposables, and they'll stay sharp and reliable for years.
