Steak Knives

A steak knife is judged on one thing: whether it goes through a cooked steak cleanly without sawing and without dragging the meat across the plate. Serrated supermarket sets do it by tearing. A properly ground straight edge does it by cutting.Straight edge, not serrated. Every set here is plain edged. Serrations hide a dull blade and cannot be resharpened at home; a straight edge cuts better on day one and can be brought back for thirty years.Ours. Hand-forged 1095 and 15n20 Damascus at 58 to 60 HRC, full tang, with buffalo horn, rose wood, olive wood or ram horn handles. Blades run four to five inches, which is the length that suits a dinner plate.Sets. Fours and sixes are the usual gift. Because the handles are natural material, no two in a set are identical, which is either the charm or the objection depending on the buyer.Do these need sharpening often? No. Steak is soft; it is the plate that dulls knives. A ceramic plate will take an edge off faster than a hundred steaks. Use wood or stoneware if you can.Dishwasher safe? No. Hand wash and dry. Heat and detergent split natural handles and dull the edge.Can they be engraved? Yes, and steak sets are one of our most common wedding and anniversary orders. 20 characters, flat 29 dollar fee per knife.