Are Cutco knives any good, or just expensive?
Worth it, if cheese and tomatoes are a regular thing
Why cheese always sticks to the knife
You go to slice a wedge of soft brie for the cheese board and it just smears. The knife drags, the cheese clings to the flat of the blade instead of falling away, and by the third cut you're wiping steel on a towel between slices. It's the kind of small kitchen failure that makes you wonder whether Cutco knives are any good, or whether every knife does this eventually. This one was built specifically to answer that question.
How the Micro-D serrated edge actually cuts
Here's what I'd want to know first: this isn't a straight edge with teeth filed in later. Cutco stamps the whole blade, including a row of tiny D-shaped serrations along the cutting edge, so each tooth is a small, evenly spaced point rather than one long continuous blade. That matters because soft cheese doesn't want to be pushed through, it wants to be sawed through in small bites, and a Micro-D edge gives it dozens of tiny sawing points instead of one long crushing surface. The perforations along the blade do the second half of the job: they break the suction that makes soft cheese, or a ripe tomato, cling to steel. Air gets between the food and the blade, so the slice falls away instead of riding along on the flat. Put those two things together and the knife does something a plain chef's knife can't: it slices mozzarella, brie, or a beefsteak tomato thin enough to see light through, without mashing the middle first. That's the whole trick, really, it's not sharper in some magical sense, it's shaped for foods that resist being cut cleanly. The stamped, lightweight blade keeps the wrist doing the work instead of the arm, which matters when you're slicing a whole board's worth of food for guests standing right there watching you do it.
So you're not really buying a cheese knife, you're buying a slicing edge for anything soft, sticky, or prone to tearing, tomatoes and mozzarella included. The price only makes sense if that's a real, recurring job in your kitchen, not a once-a-year cheese board.
Who the Cutco cheese knife is for, and who should skip it
Worth it if
- you host cheese boards or entertain regularly
- you slice a lot of tomatoes, mozzarella, or other soft produce
- you want a specialty knife rather than a bigger all-purpose upgrade
Skip it if
- you rarely make cheese boards or slice soft produce
- you already own a knife that handles this fine
- you want one everyday all-purpose knife, not a specialty one
Not for cooks who only reach for a cheese knife once or twice a year
Is Cutco worth it for this one job
If you host, or you're forever slicing tomatoes for sandwiches and salads, this is a quiet yes, it'll earn a permanent spot in the block. If your knife block already has one good all-purpose blade and cheese boards are rare, save the money for something that pulls more weight.
Picture the next cheese board: brie sliced thin and clean, tomatoes for the salad falling away from the blade instead of clinging to it, no wiping the knife between cuts. That's the problem this actually removes, the sticking and smearing that make slicing soft food feel like a fight. Add it to the block once and you'll likely reach for it more than you expect, cheese board or not.
Amazon shoppers rate it 4.8 out of 5 across 451 ratings. That is their number, not ours.
Before you go
Why don't chefs use Cutco?
Many professional chefs prefer forged knives they can resharpen themselves on a stone, and Cutco's stamped, serrated construction is built for convenience rather than that kind of home sharpening routine.
Are Cutco Knives really worth it?
For the specific job they're built for, yes, this cheese knife's serrated edge and perforations solve a real slicing problem, but the price only earns itself back if you actually use it often.
Which knives are better, Henckels or Cutco?
They solve different problems: Henckels leans on forged, sharpenable all-purpose blades, while Cutco leans on specialty edges, like this Micro-D serration, built to handle one job without needing regular resharpening.
Which knife brand is better than Cutco?
No single brand beats Cutco across every use: forged all-purpose brands like Wusthof or Henckels suit sharpenable everyday sets, while Cutco's strength is a specialty edge built for one job, like this cheese knife's serrations.
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By the numbers
earn an unconditional yes at full priceOut of 235 kitchen products we have reviewed. This one is a yes with a condition attached.
Verdict datasetQuestion indexCC BY 4.0
Full spec sheet
| Brand Name | Cutco |
|---|---|
| Number of Items | 1 |
| Model Number | 1764W |
| Manufacturer Part Number | CT1764 |
| Unit Count | 1 Count |
| Blade Edge | Serrated |
| Construction Type | Stamped |
| Blade Material Type | Stainless Steel |
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