As rare as they come, serrated tip Pontus Holmberg Eskilstuna Sweden

[peppen108]

Picked it up at a flea market for a dollar. Gave it some love. Now its in heavy rotation.

 

[kalaeb]

Alright, just out of curiosity, what is it used for? Filet?

 

[Chefget]

Tomatoes.....

-Michael

 

[peppen108]

Yes and preparing vegetables in general.

 

[FortyTwoBlades]

That's a looker! Interesting design, and looks quite handy!

 

[Bhamster]

Looks like a keyhole saw. No offense intended.

 

[Trimagestus]

My father designed this knife to be useful in slicing slab smoked meats. Bacon, but also rabbit, or venison. Traditionally smokehouses would take the fresh side of pig, whatever, and the product would have a very tough rind. The tip (cutting claw) of the knife is designed to penetrate past the rind. The serrated portions of the knife is for sawing the skin, and cutting through the fat and gristle and for trimming. The blade is for slicing the actual smoked meat. Fish has thinner skin. You can use this for tomatoes, but it's overkill. This is not a "veegan" knife. Even when it came out people didn't understand how to use it properly. Not to be confused with salami knives and such. This is for whole smoked meats, not sausage. People who still remember the bacon with pork bristles will understand exactly why chef's valued this knife.