While there is no shame in function over fashion, a standout steak knife is the one that gets the job done while looking good against a tablecloth. The styles are many and the arguments are often double-edged. Serrated knives can tackle the toughest bark on a brisket, but good luck sharpening one. Straight knives dull fast against an unforgiving plate, but they’ll save your meat from shredding and can be sharpened easily, ensuring a longer lifespan. Do you burn through one-dollar steak knives from the grocery store every few years, or adopt a “buy it for life” mindset? No matter the instrument, your meat will inevitably lie in chewable pieces in front of you; the question is how much exertion do you want to expend in the process, and how exceptional do you want to look while doing it?
Wusthof Classic Ikon
Wusthof, a family-owned business, has been doing knives since 1814. The Classic Ikon is sleek and contemporary with a distinct double-bolster design. The bolster at the butt of the blade is for added balance, while the bolster at half-blade ensures that the knife can be sharpened along the entire length of its edge.
Victorinox Swiss Army Rosewood, Spear Point, Straight Edge
The edge of any Victorinox blade is sharp enough to handle a tough cut of meat, but the brand’s steak knife also has an edge on comfort. Though not dishwasher safe, the contoured rosewood handle is naturally lightweight and negates the slippery sweatiness of plastic- or metal-handled blades.
