Anyone who has made pies knows that most problems occur in lifting the pastry to transfer it to the pie pan. Our pastry knife solves that problem; it is ideal for first releasing the crust from the rolling board, and then for folding it in half and supporting it for transfer to the pan.
The knife blade has rounded edges and is very thin, tapering from 0.039"/1mm thick at the handle to only 0.010"/0.25mm (the thickness of five catalog pages) at the tip, allowing it to slide under the pastry perfectly flat without tearing the crust, yet is strong enough to lift it.
It comes with a fitted guard to prevent nicks to the 10" flat portion of the blade during drawer storage. As evident by its shape, it is equally efficient for crêpes.