Reach for this when the main course hits the table. A proper steak knife does something a dinner fork and a blunt table knife can't: it lets you cut a rested ribeye or a lamb cutlet cleanly, without sawing back and forth and dragging the juices out of the meat. The 5-inch blade is exactly right for at-table work -- short enough to be precise, long enough to clear a thick cut of beef in two clean strokes.
At-Table Performance
German 1.4116 (X50CrMoV15) stainless steel takes a keen edge and it holds through a long Sunday lunch without needing a touch-up halfway through. That's 56-58 HRC -- softer than a Japanese blade but tough enough not to chip on bone, and easy to bring back on a standard honing rod. You won't find yourself hunting for a sharper knife at the table after you've used this one.
Red Wood Handle, Built for the Hand at Dinner
The red wood handle is balanced for a dinner-table grip rather than a prep grip -- lighter and more relaxed than a chef knife, which is exactly what you want when you're cutting individual portions rather than breaking down a whole protein. The full-tang construction keeps the weight even from blade to butt, so it doesn't tip forward when you're doing the lighter, more precise cuts that plated food calls for. Stainless steel rivets and a clean, traditional look that won't feel out of place next to a proper wine glass.
Specifications
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Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
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Hardness: 56-58 HRC
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Blade Profile: 5-inch steak knife
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Handle: Red wood with stainless steel rivets, full-tang
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Use: At-table cutting of steaks, lamb chops, roast pork, and any plated protein that deserves a proper knife.
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Series: Supreme Series (X02)
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Model: X02-NP
Complete Your Set
Pair it with the Supreme Series 8" Carving Knife for slicing the roast before it reaches the plate, and the Supreme Series 8" Chef Knife for the prep work that happens in the kitchen before dinner.
