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 less of the capillaries, preserving the flavor and juices. Oh yeah, always buy your knives from a reputable dealer who can resharpen them for you as well.
Steel | |
HRC | 57-59 |
Length | |
Height at heel | |
Spine thickness above heel | |
Handle | |
Maker | Tojiro |
Origin |
Tsubame-Sanjo, Niigata, Japan |