---
product_id: 7731588
title: "Pizza Knife"
brand: "american metalcraft"
price: "€ 57.04"
currency: EUR
in_stock: null
reviews_count: 12
category: "American Metalcraft"
url: https://www.desertcart.ie/products/7731588-pizza-knife
store_origin: IE
region: Ireland
---

# 18-inch stainless steel blade Dual POM handles for secure grip Easy to clean & hygienic Pizza Knife

**Brand:** american metalcraft
**Price:** € 57.04
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Cut like a pro, impress like a boss!

## Quick Answers

- **What is this?** Pizza Knife by american metalcraft
- **How much does it cost?** € 57.04 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/7731588-pizza-knife)

## Best For

- american metalcraft enthusiasts

## Why This Product

- Trusted american metalcraft brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Durable & Hygienic:** Crafted from high-quality stainless steel that resists rust and cleans easily for everyday use.
- • **Dual-Handle Control:** Ergonomic double POM handles provide unmatched safety and leverage for professional-level slicing.
- • **Space-Smart Storage:** Convenient hanging hole lets you keep your kitchen sleek and your pizza knife ready for action.
- • **Pro-Inspired Design at Home:** Get the pizza-cutting tool favored by restaurant pros without the premium price tag.
- • **Effortless Precision Cutting:** Slice through extra-large pizzas in a single smooth stroke with the 18” razor-sharp stainless steel blade.

## Overview

The American Metalcraft PPK17 Pizza Knife features an 18-inch stainless steel blade and dual POM handles designed for safe, effortless slicing of large pizzas and vegetables. Durable, easy to clean, and inspired by professional kitchen tools, it offers a budget-friendly upgrade to your home culinary arsenal.

## Description

Make cutting and chopping a cinch with American Metalcraft’s Pizza Knife! Made of stainless steel for years of everyday use, this durable knife is perfect for easily cutting large pizzas or chopping up vegetables. The long, 18-inch blade makes it able to easily and expertly cut even extra-large pizzas, and the double POM handles offer safer use. Constructed from high-quality stainless steel, this knife is easy to clean and very hygienic. Each order contains on pizza knife measuring 18” L. With 70 years of service, American Metalcraft is a leader in the foodservice industry for trend-focused and unique products.

Review: Entirely satisfactory for home use. Pro style, budget quality. See below for technique tips. - This is the form factor used by pros in pizza restaurants (I would know, having been a manager of one, back when). I've wanted a knife like this at home for a long time, but they were always too expensive. It works much better than a mezzaluna, or any other kind of knife. This is specifically made to cut a pizza in half in a single easy stroke. With practice, spinning the pizza on the countertop between cuts, you can divide even an extra-large pizza into 16 slices in about 10 seconds. Now, this is not professional-chef quality, by any means, but for about $20 (instead of, say, $120) it's great deal. It will just probably need a sharpening sooner that you'd prefer. Then again, if you use this once a week or so instead of dozens of times per day, you might not need to do maintenance on it for years. As another reviewer noted, it's great that this comes with a hanging hole in the blade, like a lot of big meat cleavers do. This is too large for pretty much anyone's kitchen drawer. I would not recommend this knife for a household with small children, since it is basically a culinary scimitar. Heck, you could use this as a means of home defense! If you don't want to hang it, you could maybe keep it in the under-oven drawer for cookie sheets and baking pans. This is is not high-grade steel, so I would advise drying it throughly after washing, and maybe even oiling it a little, to ensure it does not rust. Certainly don't leave it soaking and jutting out of the sink all night (also for obvious safety reasons). Usage: Put the pizza on a big cutting board. If you're right-handed, hold the main handle in your right hand, and grip the secondary handle from the top with your left. Do not have stray fingers sticking out; put them all on the handle. Lean forward to loom over the pizza a bit. Place the blade butt-end-first down onto the cutting board just outside the pizza, and rock the knife forward and down into the pizza toward the opposite size of the pie, with a firm, smooth stroke, using your left hand to push the front half of the blade down firmly to cut through the entire pie, and your right hand to hold the knife steady. Toward the end of the cut, let the back end of the knife raise up as the tip goes down through the far crust edge. This is best done at about a 20-degree right-to-left angle , with the main, right-hand handle near your outer right abdomen (with a knife this long, starting with the back handle nearly under your right armpit), cutting outward/forward to the left. (Or if you think of the pizza as a compass face, cut from east-southeast to west-northwest.) It's pointless to try to do it perfectly straight across or straight forward, since you can't get good leverage either way. After the slicing stroke, lift the blade, tip pointed up. With both hands still holding your pizza-katana, use the index finger of your right hand to rotate the pie a bit for the next slice. (It may take practice to get perfectly sized slices, rotating by 1/8 or 1/16 of the circumference for each slice. If you suck at it, you can do it the slow but more certain way: cut it in half, rotate it 90 degrees and cut it in half again perpendicular to the first cut, then rotate less and cut these segments into smaller segments.) If you have a troublesome, thick, over-cooked crust, push a bit harder, and if necessary rock the blade more than once, mezzaluna-style, in the cut until it goes through entirely. When done, go clean the blade off immediately so cheese and stuff doesn't cool and stick to it, and put your monster-knife away for safety. If your friends are taking all the pizza already, remind them that you have a big kitchen machete and that patience is a virtue. >;-)
Review: Great pizza cutter - I tend to avoid single purpose items, but this is one exception I made that has made a huge improvement when it comes to serving pizza. I've been using it for six months now, with something like 40 pizzas made. The blade on this is long enough to be able to cut across any pizza that can fit on my pizza peel in one go. Sure, I could use a chef's knife and just make two cuts, but a nice quick, clean, cut in one movement comes out a lot nicer and easier. The traditional knife handle grip and the second grip at the end of the blade make for a very sure handed cut, which you just don't get with the "rocking" knives. The construction of the knife is solid, utilitarian. The blade is solid, with very little flex to it. The hole at the end of the blade is convenient, I just stuck a nail in the wall right next to where I put my pizza peel and it hangs out of the way but ready when needed.

## Features

- Perfect for easily cutting pizzas or chopping vegetables with little effort
- Long, stainless steel blade ensures clean cuts
- Comes with double POM handles for safe cutting
- Easily sharpened to maintain efficiency and safety
- Blade measures 18” L

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B007OBQY7G |
| Best Sellers Rank | #115,664 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #188 in Pizza Cutters |
| Blade Color | Silver |
| Blade Edge | Plain |
| Blade Length | 18 Inches |
| Blade Material | Stainless Steel |
| Brand | American Metalcraft |
| Color | Silver |
| Construction Type | Stamped |
| Date First Available | October 24, 2008 |
| Global Trade Identification Number | 00704339918264 |
| Handle Material | Polyoxymethylene (POM) |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | Yes |
| Item Length | 18 Inches |
| Item Weight | 1 pounds |
| Item model number | PPK17 |
| Manufacturer | AMERICAN METALCRAFT, INC. |
| Material | Stainless Steel |
| Size | 18" |
| UPC | 704339918264 |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** Stainless Steel
- **Brand:** American Metalcraft
- **Color:** Silver
- **Handle Material:** Polyoxymethylene (POM)

## Images

![Pizza Knife - Image 1](https://m.media-amazon.com/images/I/21a5uTHJywL.jpg)
![Pizza Knife - Image 2](https://m.media-amazon.com/images/I/311Edp3wFhL.jpg)
![Pizza Knife - Image 3](https://m.media-amazon.com/images/I/31OLqEoyqCL.jpg)
![Pizza Knife - Image 4](https://m.media-amazon.com/images/I/31YeMa44CzL.jpg)
![Pizza Knife - Image 5](https://m.media-amazon.com/images/I/415ce7SNpqL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Entirely satisfactory for home use. Pro style, budget quality. See below for technique tips.
*by S***H on August 8, 2020*

This is the form factor used by pros in pizza restaurants (I would know, having been a manager of one, back when). I've wanted a knife like this at home for a long time, but they were always too expensive. It works much better than a mezzaluna, or any other kind of knife. This is specifically made to cut a pizza in half in a single easy stroke. With practice, spinning the pizza on the countertop between cuts, you can divide even an extra-large pizza into 16 slices in about 10 seconds. Now, this is not professional-chef quality, by any means, but for about $20 (instead of, say, $120) it's great deal. It will just probably need a sharpening sooner that you'd prefer. Then again, if you use this once a week or so instead of dozens of times per day, you might not need to do maintenance on it for years. As another reviewer noted, it's great that this comes with a hanging hole in the blade, like a lot of big meat cleavers do. This is too large for pretty much anyone's kitchen drawer. I would not recommend this knife for a household with small children, since it is basically a culinary scimitar. Heck, you could use this as a means of home defense! If you don't want to hang it, you could maybe keep it in the under-oven drawer for cookie sheets and baking pans. This is is not high-grade steel, so I would advise drying it throughly after washing, and maybe even oiling it a little, to ensure it does not rust. Certainly don't leave it soaking and jutting out of the sink all night (also for obvious safety reasons). Usage: Put the pizza on a big cutting board. If you're right-handed, hold the main handle in your right hand, and grip the secondary handle from the top with your left. Do not have stray fingers sticking out; put them all on the handle. Lean forward to loom over the pizza a bit. Place the blade butt-end-first down onto the cutting board just outside the pizza, and rock the knife forward and down into the pizza toward the opposite size of the pie, with a firm, smooth stroke, using your left hand to push the front half of the blade down firmly to cut through the entire pie, and your right hand to hold the knife steady. Toward the end of the cut, let the back end of the knife raise up as the tip goes down through the far crust edge. This is best done at about a 20-degree right-to-left angle , with the main, right-hand handle near your outer right abdomen (with a knife this long, starting with the back handle nearly under your right armpit), cutting outward/forward to the left. (Or if you think of the pizza as a compass face, cut from east-southeast to west-northwest.) It's pointless to try to do it perfectly straight across or straight forward, since you can't get good leverage either way. After the slicing stroke, lift the blade, tip pointed up. With both hands still holding your pizza-katana, use the index finger of your right hand to rotate the pie a bit for the next slice. (It may take practice to get perfectly sized slices, rotating by 1/8 or 1/16 of the circumference for each slice. If you suck at it, you can do it the slow but more certain way: cut it in half, rotate it 90 degrees and cut it in half again perpendicular to the first cut, then rotate less and cut these segments into smaller segments.) If you have a troublesome, thick, over-cooked crust, push a bit harder, and if necessary rock the blade more than once, mezzaluna-style, in the cut until it goes through entirely. When done, go clean the blade off immediately so cheese and stuff doesn't cool and stick to it, and put your monster-knife away for safety. If your friends are taking all the pizza already, remind them that you have a big kitchen machete and that patience is a virtue. >;-)

### ⭐⭐⭐⭐⭐ Great pizza cutter
*by J***D on February 26, 2017*

I tend to avoid single purpose items, but this is one exception I made that has made a huge improvement when it comes to serving pizza. I've been using it for six months now, with something like 40 pizzas made. The blade on this is long enough to be able to cut across any pizza that can fit on my pizza peel in one go. Sure, I could use a chef's knife and just make two cuts, but a nice quick, clean, cut in one movement comes out a lot nicer and easier. The traditional knife handle grip and the second grip at the end of the blade make for a very sure handed cut, which you just don't get with the "rocking" knives. The construction of the knife is solid, utilitarian. The blade is solid, with very little flex to it. The hole at the end of the blade is convenient, I just stuck a nail in the wall right next to where I put my pizza peel and it hangs out of the way but ready when needed.

### ⭐⭐⭐⭐⭐ Great knife for cutting large dessert trays
*by N***S on June 13, 2025*

Perfect knife for of course pizza but works great for cutting sheet pan desserts

## Frequently Bought Together

- American METALCRAFT, Inc. American Metalcraft PPK17 Stainless Steel Pizza Knife with Double Handles, 18" Blade, Silver
- New Star Foodservice 50196 Aluminum Pizza Peel, Wooden Handle, 16 x 18 inch Blade, 36 inch overall

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-01-25*