The second pass is what ruins a pizza
A wheel that wobbles cuts the top and stops, so you go over it again — and the second pass drags cheese and toppings along the line. The wheel here is rigid in its mount and sharp enough to go through a thick crust in one movement. What you lift out looks like what came out of the oven.
A guard, because it is a blade on a handle
There is a finger guard between your hand and the wheel, and it is doing two jobs: keeping fingers off the edge, and keeping them off a pizza that came out at 250°C three minutes ago. The grip is rubber and holds when wet, which is more often than people expect with a pizza cutter.
It is not only for pizza
A rolling blade is the fastest way to cut anything flat: pastry and dough sheets, brownies, flatbread, quesadillas, herbs, a tray of lasagne. It is quicker than a knife and does not drag.
LUX or PRO
This is the LUX version: the finish, and a choice of black or red. The PRO cutter does the same job in our everyday line for less. Both carry the same lifetime warranty.
Not the right tool if…
You cut deep-dish or heavily loaded pizza straight in the pan. A wheel needs a flat run; for a deep pan a long knife or shears work better.
Registered, it carries our lifetime warranty. Two minutes, and it’s ours to replace.

























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