There are two types of tongs for a professional chef, flat edged and curled edge. Flat edge tongs have relatively poor grabbing power but don't damage the product and the reverse is true for those with curled edges. Professionally, meat cooks like the latter and fish cooks the former. If you care cooking a product that is fragile, this is the very best tong made. I've been using it my entire professional career...for fish. For meat I use Edlund.