Why this cheese knive earns its place
This is a working knife, not a novelty. At 255 mm overall with a 140 mm blade, it's sized right for cutting cheese at the counter or in service—long enough to slice cleanly, short enough to handle with control when you're portioning a board or wedge.
Stamped stainless steel is how commercial kitchens build tools for daily service. The blade is cut from a single sheet of steel, hardened and honed sharp. It's not quite as refined as forged cutlery (which is overkill for cheese service), but it's tougher, cheaper, and designed to be resharpened or replaced when needed. The black handle contrasts with the blade for visibility in a busy prep area or on a busy counter.
Eddingtons have built cheese knives for hospitality for decades. This isn't precious—it's the knife you grab because it works. Throw it in the dishwasher with everything else, no special treatment needed.
