Here's something I use often in my kitchen. It's a 6-inch tomato knife. A very razor-sharp serrated edged knife with a sleeve to store it in, that is specifically made for slicing tomatoes. Does it work? Absolutely - you can get almost paper thin slices with little effort. Is it worth buying a knife just for tomatoes, you ask? I think so. And just in case you didn't catch it a couple of sentences ago. . . Is it sharp? Yes, indeed. I cut myself with it soon after getting it, so now am very, very careful when I use it. Why is it different than any other serrated blade? I wish I could tell you; I can't, but it works and that's why I am recommending it. I believe I ordered mine from a catalog (don't remember which one, but it wasn't Williams-Sonoma or Sur la Table) about 2-3 years ago. It's made by PureKomachi (Japan) and is available at several on-line retailers. Here's the Amazon link where it's $14.98. It appears they no longer make this knife with the hard plastic sleeve, although they've changed the tip to include small points to remove the core. That sounds like a good improvement, although my less pointed tip suffices for removing small cores.