Premium Line Steak Knives - Black Stonewash
- Sharp blade: cuts the steak, doesn't tear it apart
- Black Stonewash finish, matte and dark
- Firm grip, even with greasy fingers at the table
The moment a well grilled steak still disappoints is usually at the table: with a dull knife you pull the meat apart and the juice runs across the plate. These black steak knives instead cut straight through the crust without tearing, so at the table you get back the same quality you built up by the fire.
The last part of a good steak
The Black Stonewash finish makes the steel matte and dark, which looks good on a wooden board next to the fire bowl and barely shows fingerprints. A standard table knife pushes juice out of the meat before it is through, this knife bites in and cuts through.
- Sharp blade for steak, ribeye and picanha
- Dark, matte finish that hides fingerprints
- Sturdy grip in the hand, even with fatty meat
- Suits both a wooden board and a plain plate
Let your meat rest for at least five minutes after grilling and only cut it at the table then. Wash the knives by hand after eating and store them separately.
Check a matching cutting board at the cutting boards, or the rest of the range at the knives.
