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The ridges on this cutter make perfectly uniform, fluted shapes every time — even a soft tomato didn't squish. For a home cook, it feels properly industrial, and the Solingen steel has held its edge through a week of heavy use.

Cutting chilled butter into those little fluted rosettes took me two tries to get the hang of, but once I did, the Solingen steel made it feel effortless. I've used it on carrots and radishes for salads and the shapes hold up surprisingly well.

The fluted edges on this thing are razor sharp — cold butter slices into those little decorative shapes without any tearing. It's clearly built for heavy kitchen use, and knowing it's made in Solingen gives me confidence it'll outlast everything else in my drawer.