Bread, cooked meat and cake all need a long blade and a steady, drawn cut. The Reflex slicing knife has a long narrow scalloped blade that does that work without sawing, and a closed handle with finger contours that the hand rests in.
The blade sits at an angle to the handle, so the wrist stays in a comfortable line while the arm does the moving. For a client with arthritis, tremor or one sided weakness, that changes slicing a loaf from a two handed struggle into a single controlled stroke. The scalloped edge does not need sharpening.
Stainless steel throughout and dishwasher safe, so it holds up to daily use in a shared kitchen.
