Mercer CulinaryM23406 Millennia Black Handle, 6-Inch Wavy Edge, Utility Knife

The usual high-quality you expect from Mercer. Came razor sharp and fits nicely in the hand for slicing smaller items that call for a serrated knife. Huge value for your hard-earned money. I have a few Mercer knives, and I can say the same of every one of them: high quality at a reasonable price.

We have been using this knife pretty regularly since July of 2020. It has really held its edge well. I would highly recommend this knife for anybody’s kitchen.

Has a very good handle that doesn't slip in my hand when I'm slicing up multiple tomatoes from my garden. Nice and sharp and a great size. A must have serrated knife for the kitchen.

I needed a kitchen knife of moderate length for cutting small vegetables and meats. My old knife stopped holding its edge. America's Test Kitchen recommended this, and it was very reasonable. So, I bought it. It is excellent. It is almost frighteningly sharp. Its wavey edge allows it to cut through thick bread crust with no effort at all. It cleans up in a snap. I have other Mercer knives and they are equally wonderful. Most Highly recommended.

Nice knife, but what is strange is that since the serrations are on one side, it curves when cutting stuff like a cantaloupe. Took a little while to get used to it, but I'm fine with it now.

Great for cutting up melons and most other vegetables

I got this as an early Christmas gift for my 79 year old mother, who struggled constantly with her favorite old knife that just wouldn't stay sharp. The knife is sharp and easy to hold and cuts her veggies like butter. She's very happy with it and for about $12 you can't really beat it.

I have been using a serrated 3.75" (bladed) knife for hard salami, sopressata, and harder cheeses for years. I wanted something that would cut the hard salami better, with possibly a better handle to control the slices. It's not like I wasn't really trying to make it work, but then I found this 2.25" Sopressata that made using such a short knife difficult. Moreover, the serrations may have made that knife more of a serrated pairing knife - and they weren't great at what I was using them at.First try with my new 6" knife was just now. No noticeable improvement or deterioration in cutting the hard cheese, but the Sopressata was really easy to cut, and - had I cared about making super-thin slices instead of just putting some snack-food on my plate just now - I believe I could have done so. As they are, these cuts are reliably thin enough without the blade wandering through the salami like my other knife was doing mid-cut.