For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR).
The positive effect is that soft and sticky food such as cucumber sticks less on the blade due to air pockets.
For example these two identical knifes with and without Kullenschliff:
- WÜSTHOF CLASSIC Cook´s knife No. 4572 / 20 cm (8")
- WÜSTHOF CLASSIC Cook´s knife No. 4582 / 20 cm (8")
You can find similar examples for other manufacturers too.
What are the drawbacks of the air pockets?
When is the knife without air pockets the better solution?
(beside the very little higher price)