When shopping for steak knives always look for straight edged knives. A serrated steak knife will tear apart your steak rather than slice it, leaving the delicious juices behind and ultimately make your meat chewier. A sharp, straight edged knife will disturb way less of the capillaries, preserving the flavor. Oh yeah, always buy your knives from a reputable dealer who can resharpen them for you as well.
Steel | SG2 |
HRC | 63:64 |
Length | |
Height at heel | |
Spine thickness above heel | |
Handle | Masur birch wood |
Maker | Miyabi, Zwilling |
Origin | Seki, Japan |