Abstract: A cooking utensil is comprised of a substantially flat blade, having elongated side edges, an elongated central axis and relatively narrow ends; and a handle connected to the blade near or at one of the ends of the blade, and near or on the central axis of the blade, the handle being disposed either vertical to the plane of the blade, or at an acute angle relative to the plane of the blade and oriented toward one of the side edges of the blade. The cooking utensil can include a shield to protect the handle from heat and splashed or splattered liquid arising from the cooking surface or food item.