9 Best Steak Knives On The Market – 2020 Reviews & Buying Guide

    Last Updated on October 12, 2020

    Our Top Choice...

    Key Features

    • Materials: high carbon stainless steel (blade), pakkawood (handle)
    • Blade length: 5”
    • Blade type: non-serrated
    • Rockwell Hardness: 56+
    • Blade angle: 14 to 16 degrees
    • Dimensions: 9.65” x .87” x .08”
    • Total weight: 3.84 ounces

    Beef and cutting tool

    Steak knives are the kind of knife that accumulate in your life over time. Every cutlery set seems to come with at least one (and sometimes more), and they often get thrown into your drawer until needed.

    Given that, it’s understandable that a lot of people don’t think very much about buying a dedicated steak knife set, but having a high quality set of steak knives can bring a lot to the table, in terms of both enhanced appearance to make your dining arrangement more elegant, and simple utility to make slicing meat easier; nobody likes having to cramp their hands cutting a steak or pork chop with a dull knife.

    So, let’s take a quick look at some factors you might want to consider looking for in your steak knives, and some of the best ones I’ve found, shall we?

    For the complete product list, please continue reading...


      Top 9 Best Steak Knives Reviews

    Pros

    High quality high carbon stainless steel blades hold a great edge
    Granton edge for extra slicing ease; no meat sticking to the side
    Thicker than average blade for extra cutting heft
    Long blade can easily slice through large cuts in a single stroke
    Exceptionally comfortable handle fits well in almost any hand
    Beautiful profile
    Great price for the quality

    Cons

    Heavier than normal blades could provide some hand fatigue after prolonged use, though shouldn’t be an issue under normal circumstances

    Specifications:

    • Materials: high carbon stainless steel (blade), pakkawood (handle)
    • Blade length: 5”
    • Blade type: non-serrated
    • Rockwell Hardness: 56+
    • Blade angle: 14 to 16 degrees
    • Dimensions: 9.65” x .87” x .08”
    • Total weight: 3.84 ounces

    The Dalstrong Gladiator series has long been one of my favorite lines of knife, and these steak knives are not one of the few exceptions. They’re exceptionally well made knives, constructed full tang of a German high carbon stainless steel, sharpened to a razor keen 14 to 16 degree edge; perfect for slicing through cuts of beef like this, or anything else you’d care to slice.

    The handles are likewise of exceptional quality and very comfortable. They’re non-slip and easy to hold in pretty much anyone’s hands, with a thick but not too thick design.

    The interesting thing here is the blade. Not so much the Granton edge (which is great, and makes it less likely for meat to stick to the sides of the blade), but the sheer thickness. These blades have some heft to go with their relative length (5 inches is on the upper end of the scale for a steak knife) and the blades are significantly thicker than average.

    This gives the knives a little more cutting force, but ultimately the extra weight shouldn’t be noticeable in the short term, which is what matters for a steak knife.


    Pros

    Good quality steel
    Solid pricing
    Comfortable grip; not too large or too small
    Long blade for easy slicing
    Look quite nice, with a nice wood colored pakkawood

    Cons

    These come pre-sharpened at a surprisingly dull 20 degree angle, so it may be best to re-hone these

    Specifications:

    • Materials: high carbon stainless steel (blade), pakkawood (handle)
    • Blade type: non-serrated
    • Rockwell Hardness: 56
    • Blade angle: 20 degrees
    • Dimensions: 10.5” x 5.5” x .75”
    • Total weight: 1.6 ounces

    This is a solid midrange set, with a good steel (a fairly standard high carbon stainless steel_ and a very nice looking pakkawood handle.

    The blades are fairly long compared to most on this list, matching our winner. However, it still retains a slimmer blade appearance, as well as a more slender handle. This is the perfect “best of both worlds” knife set then, at least in terms of size and appearance.

    These should be comfortable in any hand, without any strange quirks that might make them more niche, like more heft or an exceptionally slender handle.

    In pretty much every way these are middle of the road knives, and that’s not a bad thing at all, especially for steak knives, which don’t necessarily need to meet a pinnacle of quality to be considered good.

    These knives are good enough, and at a more than reasonable price. That’s the next best thing to greatness for our purposes.


    Pros

    High quality high carbon stainless steel construction is durable; serrations will last longer
    Very comfortable handle
    Longer than average blade for easier cutting
    Very well weighted
    Good price for the quality

    Cons

    Serrated steak knives are a bit hit or miss among people, so may not be to your preference

    Specifications:

    • Materials: high carbon stainless steel (blade), pakkawood (handle)
    • Blade length: 5”
    • Blade type: fully serrated
    • Rockwell Hardness: 56+
    • Dimensions: 9.65” x .87” x .08”
    • Total weight: 3.84 ounces

    From the same series as our winner, we have these. In most ways, these are exactly the same as our winner. The handle is the same nice looking pakkawood, with the comfortable and weighty handles.

    The blade is likewise the same full tang, high carbon German stainless steel that provides an excellent amount of hardness and durability, as well as edge retention for the slight bit of edge it has left near the tip.

    However, the primary obvious difference here is the serrated edge. These sit somewhere between full sized and micro serrations, and bite into meat quite satisfyingly, providing the ability to easily see through pretty much anything.

    I put these a bit lower on the list not because the materials aren’t good, but mostly because serrations are iffy, particularly ones as large as this. But if you like serrated knives, these are pretty much the highest quality ones around.


    Pros

    Extremely high quality blade and handle
    Extreme sharpness and good edge retention
    Nice blade profile
    Cuts very nicely

    Cons

    Too high quality for its own good, driving cost into the stratosphere

    Specifications:

    • Materials: high carbon stainless steel sandwiched around a VG-10 core (blade), pakkawood (handle)
    • Blade length: 4.75”
    • Blade type: non-serrated
    • Rockwell Hardness: 61
    • Blade angle: presumed 10 to 12 degrees (Shun standard edge)

    This is a great knife, as you’d expect from Shun. In fact, the steak knife looks almost identical to a lot of their other knives (like the chef’s knife or boning knife), just scaled down. It has a wicked curve, and an overall extremely hard and sharp blade, made from excellent VG-10 steel at the core.

    While billed as a “Damascus” blade, that’s just a common misconception a lot of sellers like to bandy about. This is a layered steel, with an ultra hard VG-10 core (a little more flex than VG-Max, but not a ton) sandwiched on each side by 16 layers of a more standard high carbon stainless steel.

    The resulting cutting power is nigh legendary, but not the same as Damascus steel; though it does still provide a nice wavy pattern.

    The handle is a comfortable pakkawood, though a bit long for a steak knife. Frankly though, the issue with this knife is it’s a bit TOO high quality. Much like a Wusthof we’ll discuss in a moment, it’s a bit overkill for a steak knife, using the same materials and techniques that Shun uses for a lot of their kitchen utility knives, which need to stand up to a lot more abuse for longer periods of time.

    The resulting price is exorbitant for a single knife, and while tempered a bit when bought as part of a set, is still quite high for a knife that doesn’t NEED to be as good as a chef’s knife or something similar; at least not if it’s going to drive the price into the triple digits for a single knife.


    Pros

    Comfortable in the hand, with a slip resistant santoprene grip
    Decent blade quality
    Exceptionally cheap for a blade of this quality
    Serrated tip makes up for relative lack of cutting power

    Cons

    Fairly unremarkable in every aspect

    Specifications:

    • Materials: high carbon stainless steel (blade), santoprene (handle)
    • Blade type: partially serrated
    • Rockwell Hardness: 55 to 57
    • Blade angle: 15 degrees.
    • Dimensions: 10” x 1” x 1”
    • Total weight: 3.2 ounces

    This is a great, cheap knife that might not have a ton of frills, but gets the job done. The high carbon stainless steel comprising the blade is as basic as it gets, but it’s still quite good for what it is, and holds a solid edge. The micro serrations on the last third of the blade help it grip and slice as well, making up for any deficiencies in blade hardness and sharpness that might otherwise arise in a basic steel like this.

    The santoprene handle is likewise basic, but comfortable. It fits well in nearly every hand, and has a slip resistant grip that feels quite nice.

    For the cost this is one of the better knives around. While it doesn’t compete with the more expensive options here, it almost doesn’t need to. As I said, it’ll get the job done, and sometimes that’s all you need.


    Pros

    Serrated blades are easy to care for
    Decent quality stainless steel
    Dishwasher safe
    Good price for the set

    Cons

    Serrated knives are not to everyone’s preference
    Handles are tiny and may be awkward in some hands

    Specifications:

    • Materials: stainless steel (blade)
    • Blade type: fully serrated
    • Dimensions: 5.12” x .79” x 15.2”
    • Total weight: 8.4 ounces

    This is a set of serrated steak knives that might be hit or miss.

    The primary advantage of fully serrated (micro serrated in this case, but it applies for most other serrations) knives like this is that they “never” (read: the serrations will probably warp or snap before it’s needed) need sharpening. It largely makes up for deficiencies in steel, relatively speaking, and the  rule isn’t broken here.

    These knives are made from a high quality standard stainless steel. Minimum hardness, no sharpness to speak of (due to the serrations) and ready to use out of the box with minimum effort. That’s perfectly good for our purposes today, though might not be to everyone’s taste. Serrations in general are hotly debated as to whether they’re good or necessary any more, but it comes mostly down to preference unless you’re specifically concerned about the loss of juice and flavor (as well as a slight change in texture) when cutting your steak.

    Likewise the handle type may be contentious. I know quite a lot of people that prefer these small, nimble knife handles. I…am not one of them. They feel awkward in my hands and give me a hard time. If you have larger hands and thicker fingers, maybe stay away from these.

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    Pros

    Cuts meat easily and with little effort
    Comfortable and ergonomic handle
    Low priced

    Cons

    Relatively low quality steel
    Large serrations are generally undesirable

    Specifications:

    • Materials: stainless steel (blade)
    • Blade type: fully serrated
    • Blade length: 4.5”
    • Dimensions: 11.5” x 2.5” x .66”
    • Total weight: 2.39 ounces

    This is probably the iffiest knife on this list, but I put it here because it’s the best of the serrated knives with relatively large serrations I could find.

    These serrations rip and tear meat a bit crudely, but do allow you to cut with relative ease. These kinds of knives are great for people with limited ability to cut meat. Especially given the ergonomic handle with plenty of easy spots to grip.

    These things are well augmented by the low price, making this Victorinox steak knife a fairly low risk purchase. It’s not much of a problem to buy a few of these to keep around in case you need them.


    Pros

    Good quality steel
    Comfortable slim profile and handle
    Holds a keen edge
    Slices well

    Cons

    Ridiculously expensive for a single steak knife

    Specifications:

    • Materials: high carbon stainless steel (blade), polymer (handle)
    • Blade length: 4.5”
    • Blade type: non-serrated

    This is a pretty solid steak knife, as to be expected from Wusthof. This is a high carbon stainless steel knife, with a slim profiled handle and relatively short blade. This gives a large amount of control over your slicing, allowing for easy use.

    The blade shape is perfect, and holds quite a keen edge. It’s not serrated, so you don’t have to worry about it being hard to sharpen or potentially tearing the steak and ruining the flavor and texture.

    All in all, quite a good knife. The only problem: the price. This knife is frankly ludicrously expensive for a single steak knife. It costs about what I’d expect a chef’s knife or similar all purpose knife to run you.

    If you can find a set of these on sale, it’s a good buy, but definitely look before you leap with this one.


    Pros

    Extremely cheap for a 6 piece set
    Decent quality steel
    Pretty comfortable and easy to hold
    Has a decent edge, and holds it well enough
    Dishwasher safe

    Cons

    Doesn’t have a full tang handle, leaving these knives as quite flimsy

    Specifications:

    • Materials: high carbon stainless steel (blade), polymer (handle)
    • Blade type: non-serrated
    • Dimensions: 10.63” x 6.65” x 1.42”
    • Total weight: 1.8 lbs.

    As far as inexpensive steak knives go, this is a pretty great set.

    The steel used is still good; a high carbon stainless steel that gets the job done. It’s definitely higher on the “stainless steel” than “high carbon”, but that’s not necessarily the worst thing in the world. These knives remain dishwasher safe, unlike some others might be, and are cheap enough you’re probably not worried about any minor chips and scratches they could accrue in there.

    The handles are comfortable, but weirdly weighted, and do provide the one major point of failure or these knives. They’re not full tang and are instead glued into the handles. This inherently makes them flimsier than full tang knives and explains the significantly lower than average price tag.

    Still, for a cheap and almost disposable set of steak knives, these are good for what they do.


    Final Verdict

    Dalstrong Gladiator Series

    There are a lot of good knives here, though it’s difficult to wholeheartedly recommend many of the knives here over our winner or runner up.  Knives are fairly straightforward in their function, so it mostly comes down to raw quality and then price. Unless you really like serrated knives (in which case look to our third runner up or the J.A. Henckels knives), those will get the job done the best of anything else here, and both are at a reasonable price for high quality knife sets.

    The rest are good, but a bit limited in reasons for why you’d pick them over the others here.


    What makes a Great Steak Knife?

    Steak knives are a bit different than other knives. While a lot of factors remain the same in determining whether a steak knife is well made or not, the minimum quality required from a steak knife is a bit lower than for a chef’s knife.

    This is largely due to you needing to buy them in sets, for the most part. A single chef’s knife, fillet knife, santoku knife, paring knife, etc. is plenty enough for pretty much any purposes. However, a single steak knife is kind of cumbersome to share among multiple people.

    For that reason, you don’t necessarily look for the best of the best; that’s a good way to sucker yourself into paying hundreds of dollars for a set of steak knives. And, frankly, that level of quality simply isn’t necessary for a knife you’re not going to use at every meal.

    However, a certain level of quality is still wanted. Some type of high carbon stainless steel is preferred. The stainless qualities allow steak knives to be dishwasher safe, which makes clean up a lot easier after dinner.

    Hardness and sharpness should still be a relatively high priority, but edge retention isn’t necessarily an exceptionally high priority. Given that, something in the hardness range of 55 to 58 is ideal, rather than the ultra hard 60+ hardness ratings that some knives are known for. Remember, you’re not going to be using these knives multiple times a day, and may be using them even less than once per day.

    For that reason, a lot of knives decide to go for serrated edges rather than straight ones.

    This is a contentious topic. Some prefer serrated knives, and some prefer straight blades. Which is better is up for a bit of debate, as both have upsides and downsides.

    The serrated blades are primarily advantaged over non-serrated ones in terms of ease of use. They never need to be sharpened, and can easily see through even the toughest meat with minimal effort. While the tines bend over time, this doesn’t unduly impact their ability to be used. As well, serrated knives tend to be cheaper, and so are easily replaced when they wear out.

    However, the main issue is serrated knives TEAR meat rather than slicing it. This changes both the flavor and texture of whatever you cut, releasing a lot of the delicious juices. Some the the meats steak knives are great to use for are briskets, your holiday hams, smoked tri-tips, ribeye roasts, and many more.

    Straight edge blades have none of these drawbacks, at the cost of being in general more expensive and needing at least a minimum level of maintenance to retain their sharpness. However, the results speak for themselves; you’ll find your steaks are often juicier and tastier when sliced beautifully by a razor sharp straight edged knife.

    In terms of price, you should pay somewhere in the upper limit of about $20 per knife. $80 for a good four piece set isn’t too shabby, as long as they are top end steak knives. However, paying less than half that is fine too, for less good knives.

    As a final note, ensure your steak knives LOOK good. It’s always nice to have aesthetically pleasing cutlery to use when guests are over.