Is tomato skin that unslicable?
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Sharp knives can easily slice through tomato skin.
Your assumption that your knives or some other knives you seen as being sharp is the issue.
Even softer stainless steel knives when sharpened correctly can slice through tomato skin without applying any downward pressure on the knive. Harder steels can be sharpened and honed even more so.
Tomatos are not that hard to cut because the skin is particularly tougher than any other veggie, but rather because the tomato is so soft. Even light pressure will cause a tomato to rapidly deform and begin to squish, and whatever requires the least resistence will be the first thing to happen. For tomatoes, they squish before the skin cuts, and so it seems really hard to cut.
Whereas something like a cucumber or apple is very rigid. The fruit/veg itself has no give, so it makes it seem easier to cut the skin.
Not being rude, but this question tells me you’ve never experienced using a truly sharp kitchen knife. They are amazing, the weight of the knife will fall through a tomato effortlessly.
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