Ahh, but now they could. No need for specialized cheese-cutting tools with this knife, presumably.

Ditto for bread knives.

Hm, I never understood the need for serrated bread knives. They make a mess and my chef's knife cuts bread just fine?

I believe the thinking is serrated knives work best for things where the skin is tough, but the internal structure is weak. So crusty bread with a lot of air inside.

Also, surprisingly, tomatoes. Lots of people suggest small serrated knives (if you have them) for tomatoes.