Dexter-Russell Sani-Safe 10-inch Scalloped Chef's Knife

A scalloped edge does what a plain chef’s knife struggles with. It grips the waxy skin of a pineapple, the hard rind of a watermelon and the crust of a loaf of bread without sliding. Dexter-Russell built the Sani-Safe S145-10SC for larger or tougher foods, and its 10-inch blade gets through them without crushing the soft interior.

The scallops also hold an edge well between sharpenings, a practical advantage in a busy kitchen where a dull knife slows prep. It still chops and dices like a standard chef’s knife, so it can serve as the single large knife at a fruit or sandwich station. Kitchens that keep a separate bread knife may find this one covers both jobs. It also slices large deli meats and cold roasts, where a serrated bite works better than a smooth draw.

Scalloped or Plain?

For fine mincing and clean vegetable cuts, the plain-edged Sani-Safe 10-inch Chef’s Knife is the better choice, with the same blade profile and handle. A shorter scalloped option is the Sani-Safe 6-inch Scalloped Cook’s Knife.