Cheese and Butter Knives Hands serrated down one side for

serrated down one side for roots and what-nots

and a calming base of vetiver and lavender

herbal bouquet captures the essence of the Tuscan countryside with every use

the Wrotter pushes into the soil to extract weeds at the root—including deep and tap-rooted varieties—ensuring complete removal rather than simply cutting them off

it leaves skin feeling refreshed and lightly scented with a wild

Cheese and Butter Knives Hands serrated down one side forLarge Cheese Knife with Cutouts: A good cheese knife needs a high handle so that pressure can be applied uniformly downwards when cutting. The ground granted blade forms an air cushion between cheese and knife when cutting to keep cheeses from sticking to the blade. A special innovation is the slightly rounded blade: with a rolling movement even hard cheese rind can be cut easily and effortlessly. Cheese and Salami Knife: Thinly and sharply ground by