A tomato knife has a just so serrated edge that cuts through the taught skin of the tomato without deforming it. It then proceeds to split the fleshy part inside without clinging to it. Its cutting edge is designed to pass through the different materialities of the tomato. The aesthetic result on our plate is only possible when these two encounters of the knife, with the thin but surprisingly firm exterior, and with the fleshy and holey interior, are precisely choreographed.