The slender blade opens one-handed with a lever at the base of the blade. Extended to its full length of seven inches, the knife locks open with a simple liner lock. Press on the liner to close the blade. The Shun Higo Nokami's blade of high carbon SG-10 stainless steel is well-designed for cutting steak. The 3-1/2-inch plain edge shouldn't need sharpening more than once every six months and possibly less often. Black Pakkawood provides the ebony-like handle slabs for the knife, which includes brass end caps and a decorative brass emblem in the handle. You'll find the Shun trademark etched on the blade.

This is definitely not an American style of pocket knife. If you want rugged wilderness-tough construction, an American knife will provide that -- but if you want a useful knife that will impress people at a business luncheon, go with the Higo Nokami. Even the country boys in the group will be impressed.

Cleaning the knife by hand in mild detergent is important if you want to keep the high polish intact. Letting food dry on the blade could permanently mar the steel. When you sharpen the edge, remember it's ground to a finer standard with a bevel angle of 16 degrees. The knife includes a leather pocket sheath and a black lacquered presentation case.

See the W.R. Case Russlock for an American pocket knife using the same opening system.

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New Shun Higo Nokami Gentlemans Personal Folding Steak Pocket Knife 5900 Japan US $109.95   Auction Ends: 25d 8h 7m

New Shun Higo Nokami Gentlemans Personal Folding Steak Pocket Knife 5900 Japan US $99.95   Auction Ends: 22d 7m

Shun's Classic knives transfer easily to the dining table without needing any improvements in appearance. The black Pakkawood -- impervious to temperature and moisture in the kitchen -- also keeps its ebony sheen on the dining table. The D-shaped grips are as efficient at cutting steak as at any difficult prep chore. The Damascus-type stainless steel of the Classic blades sandwiches one core layer of hard SG-10 between 16 layers of tougher high carbon stainless steel. The finished blade's rippled surface glides through steak with less friction than single-layer blades, and the SG-10 core holds a thinner and sharper cutting edge than standard European knives.

Shun does warn against using their knives on hard surfaces like ceramic plates. Edges may chip against hard objects or glass cutting boards, and diners accustomed to inferior steak knives may start out using a lot of pressure to saw through meat. That's not necessary with Shun steak knives. These blades cut. To extend the life of these good edges Shun added "low frequency" serrations to the blades, exposing and protecting more cutting edge. When the points of the wide serrations dull, the other parts of the blade's teeth remain sharp.

Proper care of these fine knives includes hand washing immediately after use and drying the knives with a dish towel before storage. Dishwashers could damage the cutting edges, and if food or water droplets dry on the blades, some spotting could occur.

See the Henckels International Classic Steak Knives for forged stainless steel steak knives in a classic European pattern.

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New Shun Higo Nokami Gentlemans Personal Folding Steak Pocket Knife 5900 Japan US $109.95   Auction Ends: 25d 8h 7m

Shun Higo Nokami Personal Folding Stainless Steel Steak Knife US $99.95   1 Bid Auction Ends: 2d 5h 5m

Shun doesn't need to dress up knives for public use, since their ordinary product line looks like art anyway. Nothing's lost in this set of four steak knives in the Shun Classic pattern. Some companies strip down the construction for steak knives, but these knives show all the quality and strength of the Shun Classic knives you'd use in the kitchen.

Four-and-3/4-inch-long blades of high carbon Damascus stainless steel provide flexibility plus the razor-sharp hard edge of Shun's VG-10, the core layer of the blade. Sixteen supporting layers of SUS410/SUS431 stainless steel form each side of the blade, protecting the harder VG-10 from damage. You'll only need a light touch to cut even the toughest meat, and actually shouldn't grind these hard edges into the plate. Diners accustomed to saw-like knives will be pleasantly surprised by the way these knives cut.

The Damascus steel blades show a rippled pattern like the grain of hardwood, and the slight hollows along the grain reduce contact with the food, making cuts even easier. The knife glides through instead of wedging a cut apart. Shun's knives are ground at 16 degrees and require a special sharpener, but if used properly, the edges require very little maintenance.

See the Mundial Olivier Steak Knife Set for an entirely different style of elegant steak knives.

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Shun Classic 5 inch Steak Knife NEW US $99.95   Auction Ends: 20d 4h 13m

NEW Shun Classic 5 Inch Steak Knife 4 available kai US $99.00   Auction Ends: 26d 4h 54m

These ice-hardened knives begin as blanks of Krupp 4116 high carbon stainless steel -- the same alloy Cold Steel uses for all knives in the Kitchen Classics series. With a thickness of only 1/16 inch, the knives are both light and flexible, weighing only 1.3 ounces each. In spite of the light weight, there's a full-sized feel with ample four-inch handles fully enclosing the tangs and blades 4-5/8 inches long.

The steak knives feature finely serrated edges extending nearly the full cutting length of the blades. Only the last half inch of the tip is plain-edged, which makes good practical sense since that's the part of the knife which contacts the plate most often. This keeps the serrated portion razor-sharp for the real cutting.

Handles are built of the same high tech materials used in Cold Steel's combat knives. A core of strong Zytel surrounds the tang, overlaid with a layer of Kraton which gives the grip extra traction and enough resilience for comfortable use. If functionality is what you want in a steak knife set, buy Cold Steel. For looks, they're nothing special.

For better-looking traditional steak knives, try the Mundial Steak Knife Set.

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BRAND NEW Cold Steel 59KS6Z Kitchen Classics Steak Knife Knives Six 6 Piece Set US $51.99   Auction Ends: 23d 1h 2m

Cold Steel Steak Knife Set Set of 6 Knives 59KS6Z New US $43.99   Auction Ends: 5d 9h 45m

The plain edges are easily sharpened at home, and since steak knives spend a lot of time cutting on plates and bone as well as meat, a regular touch-up with a honing steel ought to be standard procedure. That's a real advantage over serrated edges, which claim to last forever but quickly turn into saws instead of knives. You'll notice more flexibility in these blades if you're used to forged knives, but there's plenty of blade strength here to handle a dining service. Save them for the table, and use stouter knives for prep work.

Keeping the black walnut handles in good shape is the only trick, and the problem is simple to solve. Walnut will absorb water if left to soak, and the finish on these handles will eventually fade and lose its protective ability. Dishwashers do the worst damage, so make sure you clean these knives by hand and don't leave them sitting in dishwater. A quick rub with a little cooking oil when the handles dry and lose color will prevent most trouble.

If you're looking for something a little more modern, try the 4 Steak Knife Set from Zwilling/Henckels, a forged pattern with a light build.

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Chicago Cutlery Steak Knife set with Butcher Block 103S Set of 6 knives W Block US $44.49   Auction Ends: 13d 5h 27m

CHICAGO CUTLERY ESSENTIALS 15 pc Knife Set NEW Scissors Shears Block Steak US $41.99   Auction Ends: 3d 18h 55m

Many of the features of the four knives in the Classic set are not innovations -- these knives look like the fine dining knives of yesteryear but incorporate better materials. Black polymer handle slabs have replaced the traditional hardwood and resist moisture and heat without distorting or losing color. The stainless steel is the same alloy of high carbon molybdenum vanadium steel that goes into Wusthof prep knives and was developed both for stain resistance and the ability to hold a sharp edge.

Forged construction yields a 4-1/2-inch blade, solid steel bolster, and full tang handle from one seamless piece of high carbon stainless steel. The knives are light but strong and stiffer in the blade than equivalent knives of stamped or laser-cut steel. The forged bolster eliminates the weak spot where the blade joins the handle, which is often where cheaper and lightly built knives break.

Cleaning the Wusthof steak knives should be a simple hand wash in mild detergent solution after use. Although Wusthof does rate the knives dishwasher safe, ordinary dishwasher procedures will deteriorate even high quality blades. Rust from other utensils or from worn washer parts may migrate to the blades and give the impression of corrosion. Hand-wash the knives and store them dry in the aluminum presentation case for the best long term care.

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WUSTHOF CLASSIC 4 PIECE STEAKHOUSE STEAK KNIFE SET 9733 US $167.95   0 Bid Auction Ends: 1d 1h 26m

WUSTHOF GOURMET 4 PIECE STEAK KNIFE SET 9729 US $47.95   0 Bid Auction Ends: 1d 1h 33m

Blades and handles are solid 18/10 cutlery stainless steel. Very resistant to stains and corrosion, this set holds a high polish as well as a cutting edge. The edge itself depends on fine serrations to cut steak and resist the dulling effects of hard dinnerware. When the first razor-edge wears off, the knives still cut well and the set should be serviceable for years without sharpening.

The slim build of the handle looks great with any contemporary flatware, but the straight and slick metal doesn't offer much grip. This is an entirely different approach than the wide blades and large handles of many more rustic steak knife patterns. Some will like this minimalistic design, but for diners used to steakhouse-style steak knives, the shift could be a shock. In durability, the all-steel pattern has the advantage over composite builds. Although the handles are constructed in the same way as other slab-handled knives, seams between grip and tang literally disappear after assembly and polishing. Because it's all the same metal alloy, everything wears at the same rate.

With no seams to trap moisture or particles of food, the knives clean up easily with no more than a fast hand washing and drying. The 18/10 stainless steel won't blemish or rust if properly maintained, but acid foods drying on the knife could cause blemishes. Don't wash these knives in a dishwasher if you want the high gloss shine to last. Store the knives in the brushed aluminum case, not loose in the kitchen drawer.

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2x Wusthof Silverpoint 45” Steak Knife Set 4041 US $2.24   2 Bids Auction Ends: 1h 23m

Wusthof Silverpoint Four 5” Steak Knife Set NEW US $22.50   2 Bids Auction Ends: 2h 34m

These knives are still made in an older forged bolster pattern. There's more steel and more weight than is absolutely necessary in a steak knife, but many diners and chefs still prefer the look of traditional German cutlery. The heritage of this Brazilian company, begun by an emigrant from Germany, is obvious when you compare these blades to Wusthof or Henckels. The style is straight from the foundries of Solingen, even though the factory is in South America.

Polyacetal handles give the knives a more modern look, with the same proven triple-riveted slab handle design that has been top quality in the West for decades. The 5100 series comes in burgundy red, black and flawless white -- choose the last if you're adventurous. Though these knives should be stain-free in all senses of the word, careful hand washing is still recommended. Don't allow food to dry on blades or handles, and avoid obvious potential problems like pomegranate juice. Better safe than sorry where white handles are concerned. Mundial's warranty does not cover abuse.

The stainless steel blades have serrated edges where serration makes sense -- on the forward half of the blade. The knives should stay sharp for years, but seek a professional to seriously rework the edges of these good steak knives.

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Mundial 5100 Series White 4 Piece 5 Steak Knife Set W5130 5E US $103.90   Auction Ends: 29d 15h 4m

Mundial 5100 Series White 4 Steak Knife BPW5128 4E US $21.90   Auction Ends: 29d 13h 31m

Good features include laser-cut stain-free blades of chrome-molybdenum-vanadium steel alloy. Manufactured with plain edges, these steak knives can actually be honed with a sharpening steel. With only a little extra care, you'll have no more dull steak knives at the table. Like the other smaller knives in Wusthof's Gourmet series, these steak knives do not have full tang handles, but they come close. The narrower flat tang of these knives is completely encased in the polymer handle and triple-riveted in place, giving the knives the same general appearance as Wusthof's full tang prep knives.

The shape of the knife blank is laser cut, not stamped, from a sheet of high carbon steel. Laser cutting reduces stress on the knife blank, eliminating distortion. Since there's no forging involved, the steel retains all of its original characteristics. On the down side, there's less steel in these thinner blades, making them more vulnerable to bending stress -- especially at the junction with the handle.

This stain-free steel is rated dishwasher safe but does discolor if food dries on the blade and may spot with rust if improperly dried. A quick hand wash-and-dry after use -- with a mild detergent and no citrus scents (the acid may etch the metal) -- is the best way to care for these knives. High temperatures and harsh cleaners in an automatic dishwasher could shorten their lifetimes.

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2x Wusthof Silverpoint 45” Steak Knife Set 4041 US $2.24   2 Bids Auction Ends: 1h 23m

Wusthof Silverpoint Four 5” Steak Knife Set NEW US $22.50   2 Bids Auction Ends: 2h 34m

Chrome molybdenum stain-free high carbon steel is at the heart of these fully forged knives, but the most striking part is the ribbed hardwood handle. While most of Brazil's beautiful woods have come from endangered rain forest and questionable clearcutting methods, a few important species are now farmed and renewable. One of those -- Brazilian guajavira -- has the stability and hardness needed for the handles of kitchen cutlery. The guajavira handles of this set are both beautiful and functional, holding up well to hand washing and extremes in humidity and temperature. A rubdown with mineral oil keeps the finish in good condition.

These knives are very comfortable to hold with ribbed grips, strong bolsters, and a size that gives diners full control. The serrated blades of this set withstand hard surfaces and encounters with bones. Edges remain serviceable for years without sharpening. Take them to a professional when the set does need re-working.

Mundial's knives are still made to old standards and are heavier than many modern brands. In a steak knife set, that extra strength and weight isn't absolutely necessary, but it gives these knives an appearance and quality that's well above the usual lightweight, modern styles.

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