01 / LARGER TEETH
Start the cut with a considered motion.
The larger teeth form one part of the dual-serration edge. Support the food on a stable board and start with a controlled sawing motion.
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10-inch Fork-Tip Serrated Slicing Knife
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$34.99 USD
$52.49
Controlled slicing of boneless meat softened sufficiently for cutting, crusty bread and suitable firm produce, with a fork tip for transferring prepared portions.
- Two serration patterns
- Fork-shaped tip
- Thickness-reference slots
Blade length10 in / 25.4 cm
Working edgeDual serrations / fork tip
HandleWenge wood / full tang
PURPOSE IN EVERY CUT
A deliberate cut.
A useful lift.
Use the serrated edge with a controlled back-and-forth motion, then lift a prepared portion with the fork-shaped tip. The notch offers a visual guide when choosing a slice thickness.
DESIGNED WITH PURPOSE
Two tooth patterns.
One slicing edge.
Larger and finer teeth work along the same edge, with a full tang, contoured wood handle and serving tip completing the knife.
02 / FINER TEETH
Continue through the slice.
Finer teeth occupy the same edge between the larger teeth. Let the serrations work gradually rather than pressing, twisting or chopping with the blade.
03 / THICKNESS REFERENCES
Choose a thickness to work toward.
Use the notch positions as visual references for approximately 1/4- or 1/2-inch slices. Actual thickness depends on the food and cutting technique; the notch is not a mechanically adjustable fence.
04 / FORK-SHAPED TIP
Lift a prepared portion.
The two-pronged tip can help transfer a prepared slice to a plate or pan. Handle the pointed tip carefully and clean the knife between raw and ready-to-eat foods.
05 / SHAPED TRANSITION
A defined contact point.
The shaped area where the blade meets the handle provides a contact point for a controlled grip. Keep fingers behind the working edge.
06 / WENGE WOOD HANDLE
Natural grain, shaped for the hand.
The contoured wenge wood handle shows natural variation in color and grain. Wash and dry the handle by hand after use.
07 / FULL TANG
Connected from blade to handle.
The steel tang continues through the handle and is secured with three rivets. The manufacturer lists the blade thickness as approximately 2 mm.
FROM PREPARATION TO PRESENTATION
From the roast board
to the bread board.
Choose a stable cutting board and food suited to a serrated slicing motion. Allow boneless frozen meat to soften sufficiently for controlled cutting; avoid forcing the blade through a hard frozen block.
Prepare boneless fish portions.
Slice suitable boneless fish with controlled strokes on a stable board. Keep raw ingredients and serving preparations separate and clean the knife between tasks.
Portion boneless meat.
For frozen meat, allow enough softening for the blade to move with a controlled sawing motion. Work without forcing or twisting, and avoid bone and solid ice.
Cut the next slice of bread.
Use a gentle sawing motion for crusty bread. The thickness-reference notch can help you choose a target slice size.
Prepare suitable firm produce.
Use controlled strokes for ingredients such as pineapple, supported on a stable board. Do not use the knife to split hard shells or pry food apart.
Clean gently. Dry completely.
Hand wash the blade, notch, fork tip and wooden handle with mild detergent and a soft sponge. Dry promptly and protect the edge for storage.
A practical gift for the kitchen.
One fork-tip serrated knife is supplied in a gift box. Food, plates, cutting boards and other props shown are not included.
MATERIAL. FORM. PURPOSE.
Steel for slicing.
Wood with natural character.
The manufacturer specifies DIN 1.4116 / X50CrMoV15 stainless steel and an approximately 2 mm blade. The surface has a decorative Damascus-style pattern; this is not a claim of layered Damascus construction.
THE DETAILS, AT A GLANCE
Blade & slicing details.
The current product information specifies a 10-inch blade. The manufacturer detail image lists a 2 mm blade and DIN 1.4116 / X50CrMoV15 steel. Thickness-reference positions are approximate guides, not a guarantee of identical slices.
| Product type | Fork-tip serrated slicing knife |
|---|---|
| Blade length | 10 inches / 25.4 cm |
| Blade thickness | Approximately 2 mm, manufacturer specification |
| Blade material | DIN 1.4116 / X50CrMoV15 stainless steel, manufacturer specification |
| Surface pattern | Decorative Damascus-style pattern |
| Working edge | Larger and finer serrations along the same edge |
| Tip | Two-pronged serving tip |
| Thickness references | Approximately 1/4 inch / 6.35 mm and 1/2 inch / 12.7 mm |
| Handle | Wenge wood with full tang and three rivets |
| Included | One 10-inch serrated knife in a gift box |
KEEP THE EDGE IN GOOD COMPANY
Clean the edge.
Dry the wood.
- Wash by hand. Use mild detergent and a soft sponge. Clean food from the serrations, notch and fork tip, keeping fingers clear of the edge.
- Dry promptly. Dry the blade and wooden handle thoroughly. Avoid soaking, abrasive pads and dishwasher cleaning.
- Use controlled strokes. Choose a stable wood or suitable plastic board. Avoid bone, solid ice, hard frozen blocks, hard shells and forcing or twisting the blade.
- Maintain the serrated edge. Use equipment appropriate for this serration pattern or a suitable professional service. Store with the blade and pointed tip protected.
FROM THE PEOPLE WHO COOK
Good tools.
Honest feedback.
Customer reviews for SYOKAMI 10-inch Fork-Tip Serrated Slicing Knife, including all ratings. Browse the full feedback or sort by date, rating and media.
A FEW GOOD ANSWERS
Before your
first slice.
Ask our team ↗What is included?
One 10-inch fork-tip serrated slicing knife in a gift box. A cutting board, blade cover, food and other props shown are not included.
What is different about the two serration patterns?
The working edge combines larger teeth with finer teeth. Use a controlled sawing motion and allow the serrations to work gradually through suitable food.
How do the thickness-reference slots work?
The notch has reference positions for approximately 1/4-inch / 6.35 mm and 1/2-inch / 12.7 mm slices. These are visual guides, not a mechanically adjustable slicing fence; results depend on technique and the ingredient.
Can I cut frozen meat?
The manufacturer markets this model for boneless frozen meat. Allow the meat to soften sufficiently for a controlled sawing motion, without forcing or twisting the knife. Avoid bone, solid ice and hard frozen blocks. A fixed thawing time does not suit every size or temperature of food.
Can I use it for bread and produce?
Yes. It can slice crusty bread and suitable firm produce such as pineapple on a stable cutting board. Avoid splitting hard shells, prying or using chopping impacts.
What is the fork tip for?
The two prongs help lift and transfer prepared slices. Handle the pointed tip carefully and wash the knife before moving between raw and ready-to-eat foods.
Is this the same as the 10.5-inch offset bread knife?
No. This 10-inch model has dual serrations, a fork-shaped tip and thickness-reference slots. The separately listed 10.5-inch offset bread knife has a different blade and handle geometry.
What steel and handle materials are listed?
The manufacturer detail image specifies DIN 1.4116 / X50CrMoV15 stainless steel and an approximately 2 mm blade. The handle is wenge wood with full-tang construction and three rivets. The visible Damascus-style pattern is decorative.
How should I clean and maintain it?
Hand wash gently, clean around the serrations and notch, and dry the blade and wood handle promptly. Avoid soaking and the dishwasher. Maintain with equipment appropriate to the serration pattern or seek a suitable professional service.
Where can I find shipping, returns and warranty details?
See our shipping information, return policy and lifetime warranty terms. Our support team can help with product questions.