A pizza knife forged from leafspring carbon steel, with a curved blade and a handle at each end. With a hole you can easily hang the knife so it is not blunted in a drawer. You rock it through the pizza with a hand on both ends, so the whole slice is cut in one sweep.
The surface is left dark and textured, straight from the forge. I stamped the year into one handle.
Wash by hand and dry straight away. A thin coat of mineral oil keeps it from rusting.
