A sharp 6"utility knife is most efficient for slicing non-solid fruits and vegetables, such as tomatoes or squash. For acid fruits, a stainless steel blade is preferred. Useful for cutting large melon rings, cutting heads of lettuce into wedges, preparing cabbage for shredding, halving grapefruits and oranges, etc. A tomato knife has a serrated edge which is ideal for cutting tomato. It has a fork style tip to pick up the tomato after it is cut.