Avocado Knife Cutter & Pit Remover: Split, Pit, Slice

One tool that splits, pits and slices

One motion, three jobs

The serrated blade scores the skin, the central cup takes the pit and the grid slices the flesh, all in one handheld tool. You stop switching between a knife, a spoon and a board, and the avocado comes out in halves you can use.

Even slices, no mush

Parallel blades cut the flesh into uniform slices, so each piece lands on toast or in the bowl at the same size. The tool measures 19.7 cm long and 6 cm wide, so it fits in a standard drawer and sits easily on a small board.

Grip that stays put

The matte black handle is non-slip, and the one-piece body keeps the blades lined up with your hand. Your fingers stay on the black grip while you press through the skin, and the stainless steel cross blades sit inside the lime green pit cup.

From whole avocado to even slices

1. 1
   Score the skin

   Press the serrated blade through the skin around the avocado. The skin scores cleanly, so the halves can be peeled back by hand.

2. 2
   Twist out the pit

   Turn the halves apart, then twist the central pit cup into the flesh where the pit sits. Lift the pit straight up out of the cup.

3. 3
   Slice on the grid

   Press the slicing grid down through the flesh of a half. The parallel blades cut even slices without a cutting board.

4. 4
   Scoop into the bowl

   Scoop the slices out of the skin into your bowl or onto toast. The flesh comes away in clean pieces.

Care that keeps the blades sharp

• Wash before first use

  Rinse with warm water and mild dish soap, then dry the tool before you store it.

• No abrasives

  Steel wool, scouring pads and bleach cleaners can scratch and ruin the surface.

• Avoid high heat

  Excessively high temperatures can cause the plastic to deform.

• Brush out the pit cup

  A soft brush and mild soap clear the last bits from the cup.