Wusthof Tomato Knife: The Forked-Tip Knife That Actually Earns Counter Space

The Wusthof tomato knife is a serrated blade about 5 inches long with a forked tip and an offset handle. It does exactly one thing extremely well: cuts tomatoes without squashing them, then transfers the slice with the fork. If you've struggled with soft or delicate fruits tearing and losing juice on a cutting board, this knife solves that problem.

This covers what the knife does, how the design works, who actually benefits from owning one, and how it compares to other options for cutting tomatoes and soft produce.

What Makes the Wusthof Tomato Knife Different

Most kitchen knives struggle with tomatoes for one of two reasons: either the blade is too thick to slip past the skin without crushing the tomato, or the blade is sharp but straight-edged and still pushes the soft interior as it cuts.

Serrated blades fix the skin-piercing problem. The serrations bite into the skin immediately without needing heavy downward pressure. The tomato doesn't slide away or compress before the cut begins.

The forked tip is the second feature. After slicing, you use the two prongs to pick up and transfer the tomato slice to a plate or bowl. It sounds like a small detail but it's genuinely useful when you're working with slices too thin or fragile to pick up cleanly with your fingers without breaking them.

The Offset Handle

Wusthof's tomato knife has an offset handle where the handle sits above the plane of the blade. This lets the blade clear the cutting board fully without your knuckles hitting the surface. On a regular knife, when the blade is about the same width as the handle, your knuckles can stop the stroke before the blade reaches the board. The offset handle eliminates that.

The offset design also gives you better visibility of where you're cutting since your hand isn't directly above the blade path.

Who Actually Needs This Knife

Honest assessment: the tomato knife is a specialty item, not a necessity.

A sharp chef's knife handles tomatoes perfectly. If your knife is properly maintained and sharp, it slices through tomato skin without difficulty. The tomato knife solves a problem that primarily exists when other knives are dull.

That said, not everyone wants to maintain their knives at the sharpness level required for clean tomato cuts with a straight edge. Serrated blades stay "sharp" (in the sense of cutting tomato skin) for years without sharpening because the serrations do the work even as the edge dulls.

The Cases Where It's Worth Having

You make a lot of caprese: Thin-sliced tomatoes for caprese or bruschetta are exactly what this knife was designed for. The thin serrated blade slices without compression and the fork carries the delicate slices to the plate cleanly.

You grow your own tomatoes: Home-grown tomatoes are often softer and more irregular than commercial ones. The serrated blade handles varying firmness levels better than a straight edge.

You cook for people who don't sharpen knives: If you're setting up a kitchen for someone who won't maintain knife edges, a serrated tomato knife is practically self-sufficient. It keeps working long after a straight-edged utility knife would be frustratingly dull on tomatoes.

You have the counter space and enjoy specialty tools: If you appreciate having the right tool for specific tasks, the tomato knife earns its spot in the block.

The Wusthof Tomato Knife Specifically

Wusthof makes their tomato knife in the Classic line with the black triple-rivet handle and in a few other lines including the Gourmet (their budget line). The Classic version is the one worth buying.

The blade is German stainless steel, hardened to 58 HRC, and ground to the same 14-degree-per-side angle as the rest of the Classic line. The serrations are deep and angled slightly forward, which makes the initial bite into tomato skin particularly effective.

The overall length is about 5 inches, which is enough blade to slice medium and large tomatoes in two strokes and small tomatoes in one.

The Handle Feel

The Classic handle is the same triple-rivet, full-tang design Wusthof uses across the line. It's comfortable, secure, and sized for average hands. The offset gives you a slightly unusual feel if you're not used to it, but within a minute of use it feels natural.

Using the Wusthof Tomato Knife

The knife is simple to use. Hold the tomato steady and use light back-and-forth strokes rather than pressing straight down. The serrations do the work; you don't need to apply pressure. Pressing down is how you crush soft produce.

For cherry tomatoes, hold the tomato on a non-slip surface (a damp towel under the cutting board helps) and use the tip of the knife for controlled small cuts.

The fork tip works best when you angle it slightly under the slice rather than stabbing straight down. Slide the prongs under the slice from the side, then lift.

Cleaning and Sharpening

The Wusthof tomato knife doesn't need traditional sharpening because it's serrated. When it eventually dulls after many years, you can sharpen each individual serration with a tapered ceramic sharpening rod, or just replace the knife since serrated knives are inexpensive relative to their lifespan.

Hand wash and dry. Dishwasher use dulls the edge faster and can corrode the rivets on the handle over time.

Alternatives to the Wusthof Tomato Knife

Other brands' tomato knives: Victorinox makes a tomato knife that's smaller and lighter than the Wusthof version. It works well and costs about half as much. The steel and handle don't match Wusthof quality but for a specialty tool you use occasionally, it's a reasonable alternative.

Slicing knife: If you want to cut large volumes of tomatoes or very large tomatoes, a long slicing knife (10-12 inches) with a thin straight edge and some serration does the job with fewer strokes. These are better for high-volume work like slicing 20 tomatoes for a big batch of sauce.

Serrated utility knife: A serrated utility knife (about 6 inches) overlaps significantly with the tomato knife's job description. If you already have a good serrated utility knife in your block, you might not need the tomato knife at all. The tomato knife's advantages (fork tip, compact size, offset handle) matter most for delicate plating and high-volume thin-slicing.

For a look at what a complete, well-rounded knife set should include, our best knife set guide covers what the actual essentials are.

FAQ

What is the fork on the Wusthof tomato knife for?

The two prongs at the tip are for transferring sliced tomatoes from the cutting board to a plate or bowl. After cutting, you slide the fork tips under the slice and lift. This prevents the slice from folding or breaking when it's too thin or fragile to pick up by hand.

Can the Wusthof tomato knife be used for other foods?

Yes. The serrated blade works well for slicing citrus, soft stone fruits like peaches and plums, sausage, crusty bread rolls, and anything else with a resistant exterior and soft interior. It's a surprisingly versatile serrated knife beyond just tomatoes.

Does the Wusthof tomato knife need to be sharpened?

Not in the traditional sense. The serrations maintain their effectiveness for years without honing. When they eventually dull, you can sharpen each serration with a tapered ceramic rod, but most people simply replace it since the knife is relatively inexpensive.

Is the Wusthof tomato knife dishwasher safe?

Wusthof doesn't recommend dishwasher use for any of their knives. Hand washing and immediate drying keeps the edge sharper longer and prevents handle wear.

The Verdict

The Wusthof tomato knife is a well-made specialty tool that does exactly what it's designed to do. If you eat a lot of tomatoes, caprese, or bruschetta, or if you frequently work with soft produce that frustrates your other knives, this is worth the $30-40 it costs. If you keep your chef's knife sharp, you probably don't need it. But it's one of those knives where, once you have it, you'll find yourself reaching for it regularly. Check our best rated knife sets roundup if you want to see how to build a complete Wusthof collection around it.