It seems like almost every dish I cook nowadays starts with a base of cut tomatoes, and as we go into summer and get better tomatoes in the market, I'm thinking of hot nights with sliced tomatoes.
The problem is none of my knives seem up to the job. I read about the Wusthof tomato knife and thought that it might fit the bill.
Then somehow I found the name of this store www.knifewear.com -- apparently they bring tomatoes to farmers' markets sliced beautifully. So I wrote them to ask for their recommendation for a tomato knife and they said what I really need is a nakiri. Not being too sophisticated about knives, I had never heard of a nakiri.
Now, I've done a bit of research and it seems that a good nakiri might be more versatile than the Wusthof tomato knife.
Does anyone have any opinions about the perfect knife for tomatoes, also taking into account that my knife-wielding skills are not the best?
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