An inexpensive, cost-effective utensil with interchangeable blades. The utensil allows the user to simply, quickly, and inexpensively create chocolate flowers on cakes of varying sizes and shapes in commercial bakery or home environment.

An inexpensive, cost-effective utensil with interchangeable blades. The utensil allows the user to simply, quickly, and inexpensively create chocolate flowers on cakes of varying sizes and shapes in commercial bakery or home environment.

An escape device formed as a small elongated stainless steel metal body having a first end and a second end. The first end comprises a key bow and a folding mechanism adjacent to the key bow. The folding mechanism attaches to a knife blade and permits up to 180 of rotation by the knife when in an open configuration. The second end comprises a tubular cross section and an extending bit to fit into a key post of a standard pair of handcuffs and engage the locking mechanism. A longitudinal recess in the elongated body cab receive the folded knife blade so as to fit flush with the longitudinal recess to be fully retained and concealed. The elongated metal body further comprises decorative visual elements.

An escape device formed as a small elongated stainless steel metal body having a first end and a second end. The first end comprises a key bow and a folding mechanism adjacent to the key bow. The folding mechanism attaches to a knife blade and permits up to 180 of rotation by the knife when in an open configuration. The second end comprises a tubular cross section and an extending bit to fit into a key post of a standard pair of handcuffs and engage the locking mechanism. A longitudinal recess in the elongated body cab receive the folded knife blade so as to fit flush with the longitudinal recess to be fully retained and concealed. The elongated metal body further comprises decorative visual elements.

A recip blade has a blade body including a cutting edge and a tang located at one end of the blade body. The tang defines an arcuate cross-sectional shape or is laminated to increase the overall thickness of the tang and, in turn, enhance the rigidity of the blade and/or reduce oscillation or whipping of the blade during cutting.

A recip blade has a blade body including a cutting edge and a tang located at one end of the blade body. The tang defines an arcuate cross-sectional shape or is laminated to increase the overall thickness of the tang and, in turn, enhance the rigidity of the blade and/or reduce oscillation or whipping of the blade during cutting.

Provided is a ceramic cutting tool including a blade body containing zirconium oxide as a primary component, the blade body containing particles containing any one of aluminum oxide, silicon carbide, or silicon nitride as a primary component.

Provided is a ceramic cutting tool including a blade body containing zirconium oxide as a primary component, the blade body containing particles containing any one of aluminum oxide, silicon carbide, or silicon nitride as a primary component.

A tenderizing knife for use in tenderizing meat, such as steak or poultry and the like. The knife includes an elongated cutting blade having a handle on a proximal end thereof. A first edge of the cutting blade is serrated, while the second edge of the cutting blade is blunt. The first edge comprises a square serration pattern, wherein the square shaped serrations are spaced at a fixed interval and help to allow the user to tenderize the meat rather than cut therethrough. The distal end of the cutting blade includes a smooth edge for use in cutting through the meat in the traditional fashion. In operation, the user can make a series of small cuts across the meat using the serrated edge in order to tenderize the meat prior to cooking.

A tenderizing knife for use in tenderizing meat, such as steak or poultry and the like. The knife includes an elongated cutting blade having a handle on a proximal end thereof. A first edge of the cutting blade is serrated, while the second edge of the cutting blade is blunt. The first edge comprises a square serration pattern, wherein the square shaped serrations are spaced at a fixed interval and help to allow the user to tenderize the meat rather than cut therethrough. The distal end of the cutting blade includes a smooth edge for use in cutting through the meat in the traditional fashion. In operation, the user can make a series of small cuts across the meat using the serrated edge in order to tenderize the meat prior to cooking.