Actually, this is baked....my dad purchased one a long time ago.

The difficulty is that you cannot press down on the smooth side of the blade while cutting with the serrated side.

My dad, after a visit to the emergency room and lots of stiches, learned that after trying to cut frozen hamburger...

I was afraid of that. Perhaps some sort of guard extension from the handle might work, or perhaps the idea is just too dangerous.

Do we really need two different edges? I don't know about you, but thinking about it, when cutting with a serrated edge, I don't think I use the tip of the knife as much as the area near the handle. When using a smooth blade, I think I use the tip more. Could be due to the types of items which are cut with each.

How about a long blade that goes form being serrated at the handle end and then smoother as you get closer to the tip?

The kitchen would be a dangerous place with such a tool and cooks would cut themselves so often. A better option would be having different knives to cut different things.

It's space consuming but saves fingers and reduces frustration of dealing with a two in one knife that really doesn't work perfectly in any one task

I buy knives at the local thrift store, usually less than US$1.00 apiece regardless of size or quality or cutting edge. I probably have about 50 knives in the utensil drawer.