Wusthof builds the Classic Steak Knife with the same care devoted to its larger prep knives. High quality Solingen steel blades and classically styled handles match many contemporary dining patterns and work efficiently as good steak knives should.
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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