Pricey, but dishwasher safe and the serrations look quite small. Maybe I’ll ask the Birthday Moose next February.
I know you like Laguiole, so the shape should please you.
I find this seller strange. Did you notice their use of ‘vintage’ in referring to things? Much of what they sell conveys to me they cater to city folk who aspire to bespoke country status–bushcraft, really?
Not as pricey compared to some. Is this about as much you like to spend? $15-20 per knife
This is my preferred steak knife
Priceless.
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I really do think it is over marketed in many ways, hence all the knock offs (like mine). I got them almost entirely because of the non-serrated edge and a tiny bit because I like olive wood. They are quite comfortable and cut well. Other designs are nice, too, but the ones I like best are usually pretty pricey. For example, I really like these:
Since I just sharpened mine they are extra nice for knock offs.
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That’s a hard pass from me.
I have a Wusthof classic set which I added a santoku to as well as a Chinese made Japanese style chef’s knife that was in the 150 range and a Chinese cleaver in the 60 dollar range.
I think all the steak knives I have came with sets of cutlery or got inherited from one parent or the other. Wusthof has a set of them, and it’s just like… no. I can’t justify a reason to spend real money on them.
I just went out for lunch, and I bought up this question. A friend said he has this $500+ set of Japanese steak knives. I bet this Shun set is what he was talking about
Edited: I take it back. There are several set of ~$500 Japanese steak knives.
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Wow!!! I wonder if they only work on Kobe or Wagyu. (Lame joke)
Now I want steak frites made with a Wagyu sirloin. I never see Wagyu bottom round.
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Been here, but so long ago (pre-Wagyu on radar) that we don’t remember the cutlery:
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Dunno. I grew up with parents set of razor sharp, unserrated steak knives, I love this type of knife. Like neuro-surgery. No sawing, just single swift cut. Painless for protein and diner. Point, never serration.
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Beside the “serrated = no resharpening”, I wonder if the other reason for serrated steak knives is that some steaks are cooked to a very crispy and hard crust, so it is like cutting a bread - thus serrated edges are needed.
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Well, Wagyu beef is so tender and fat that it does not require a very sharp knife. So it is the opposite.
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I’m a big fan of Misen products. Great quality at a lower price point. Set of 8 on sale for $120.
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For me the appropriate amount of crustiness is dictated by use of a hot pan, butter for basting, and a steak that will finish resting and hit rare. As a result a very thick steak will have a more crusty exterior, but a thin one will just be brown.
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But not crust like a good baguette.
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I have these from Henckels
I bought them several years ago at their outlet so I paid a bit less, maybe $35 for a set of 8. They work well and I’ve not had any reason to buy new ones.
Hanger!!
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Check Flotsam and Fork:
Also check out the Au Sabot Parisian table knife.
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