普羅旺斯起司刀

The high carbon steel is still razor sharp after months of use, gliding through hard cheeses effortlessly. It's small enough for a casual cheese board but feels substantial in the hand.

The resin handle fits my hand perfectly and doesn't slip, even after slicing through a sticky brie. Cut a wedge of aged gouda cleanly with the high carbon steel blade on the first try.

Cut through a hard aged cheddar with zero crumbling, and the high carbon steel edge stayed sharp through an entire board of cheeses. The brass rivets give it a nice weight that makes slicing feel deliberate, not flimsy. It's the kind of tool that makes a simple platter feel like a proper occasion.