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Pogo brings up an interesting point, and something that might even confuse - I use a butter knife exclusively to do all of my food cutting.
Why? It's thinner than actual supposed "cutting knives" and cuts better and cleaner cuts. Checkmate, serratedfag.
When I started using it to cut food, I have never ever went back to a serrated knife.
Looks like this except white handle.
The symmetry is also nice for getting rice / quinoa / couscous out of a mug when giving it a quick reheat.
