Parmesan kniv Soul spids

The tip is sharp enough to pry apart aged Gouda without any crumbling mess, and the stainless steel blade hasn’t dulled a bit after a month of weekly use. The ash wood handle gives a warm, solid grip that doesn’t slip even when my hands are slightly oily from slicing.

The ash wood handle fits my hand perfectly, no slipping even when my fingers get greasy from cutting. It breaks off those hard, crystallized chunks of aged Gouda like butter.

The tip is sharp enough to crack through the hardest rind without slipping, and the blade holds its edge well on aged Gouda. I've used it every day for two weeks now, and the stainless steel still looks brand new after a quick rinse.