A good steak deserves a good knife. The cheap serrated steak knives that come with most cutlery sets saw through meat rather than slicing it, tearing the fibres and pushing the juices out onto the plate. A razor-sharp straight-edge steak knife glides through the cut cleanly, leaving the juices and the flavour where they belong — inside the steak.
This four-piece set sits in the sweet spot for length: long enough to handle a large rib-eye or T-bone, short enough to give you proper control through the cut. Sized for a dinner party of four, or a serious upgrade to the everyday cutlery drawer for anyone who eats steak more than occasionally.
The Shun Classic line is one of the most recognised Japanese knife ranges in the world. Each blade has a proprietary VG-MAX cutting core — high-carbon, high-performance steel engineered to hold a sharper edge for longer than standard stainless. The core is clad with 34 layers of Damascus stainless steel on each side (68 total), ground and bead-blasted to reveal the flowing pattern of the layered steel down the spine.
The edges are hand-sharpened to a 16° double bevel, considerably sharper than the 20-22° edge on a typical European steak knife. Unlike serrated knives, a fine edge is also easy to re-sharpen when the time comes, so a set like this is built to last decades rather than be replaced every few years. The D-shaped handles are ebony PakkaWood, shaped for comfort and equally suited to left or right-handed users. Full composite tang for balance and light weight in the hand. Handcrafted in Seki, Japan.
Presented in an elegant gift box, making it a strong wedding, anniversary, or milestone gift — or a worthwhile investment for the home cook who takes their steak seriously.
Not suitable for cutting through bone. Hand wash only and dry immediately.