MAC Superior SB-105 10.5” scalloped slicer

This is one smooth slicing serrated (well scalloped) edged knife, it’s the shape of its serrations that interacts with food presenting a round face instead of a pointed teeth as with regular serrations that slices and the ‘valley’ in between to aid the scallops engage into crusty products instead of biting and ripping away.

So if you’re slicing something like a Cordon Bleu, a regular serrated knife will leave ripples in the metal; the scallops will give a much cleaner cut… but a regular, sharp chefs knife should be able to cut through breadcrumb crust without unsticking it. The scallops help a lot for tough crust items like roast pork with thin crackling, the heavily reduced ripping effect will also reduce crumbing when slicing real bread and cake sponge.

I paid USD$54 + USD$7 postage for this knife via JCK, Everten Online is trying to selling them for AUD$100.

This knife is my work serrated knife, I’ll get a second one for home use and add a leather washer handle to it.

Original post: 20OCT08