The four knives in the Wusthof Stainless Steel Steak Knife set could hardly be simpler in design, but details you don’t see add considerable quality.
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.
