Recommend steak knife (set)

Hello, Im looking for a single or a set of steak knifes.
Must no be serrated.
Preferrably not to hard to sharpen on stones.
Edge retention, not important, happy to sharpen often.
Stainless? I assume no one make steak knife sets in carbon steel? Then you have to wipe the knife off after every chew. I assume vg10 would be a good choice. As long as its nice to sharpen on stones and can be sharpened unnecessary sharp.
Handle , not picky.
Style; western or asian, doesnt matter
Lenght, how long are steak knifes? 4-5”? Not important, not to long though.
Price range; any

any recommendations?

 

price range: any???

maybe you want to take a look at bob Kramer euroline sg2 steak knife set...

 

I have been happy with Tojiro for general purpose steak knives. A lot of times, however, I use a wooden plate and use a petty.

https://www.**************.com/tojirosteak.html

 

I use Atelier Perceval and can recommend these:

https://www.perceval-knives.co.uk/888-table-knives-white.html
(Also look at the 9.47)

Steel is 14C28N but hardened only up to 57HRC, which makes sense, because of cutting mostly on china plates. I keep them sharp with a Dick micro, which I can highly recommend as well.

Mack.

 

We've got 6 of these Lion Sabatier "Edonist" full-tang steak knives and both the wife and I absolutely love them. They look sexy as hell on just about any tablescape from haute cuisine all the way to viking and feel really good in the hand, too.

https://www.knivesandtools.com/en/pt/-lion-sabatier-edonist-steak-knife-set-2-pcs-808280.htm

 

Since you are in the EU it would probaly make sense to take a look at Knives and Tools’ Steak knife sets’ page

https://www.knivesandtools.com/en/ct/steak-knife-sets.htm?ss_cid=1-1049&ms_fk_knife-edge-type=Plain edge

(I’ve filtered out all the serrated options)

Lots to choose from, and none of them should be very hard to sharpen. FWIW I have one of the Opinel sets and I like it a lot. You will also find the ones podzap recommended

 

Thanks for all ideas. Re knivesnad tools, I was looking for some harder steel/higher hrc steels, just 1-2 that meets that criteria on ktools. Though I understand that the steak knife will probably be dull in no time when used for cutting on a plate, but still prefer that since I have the option to sharpen them unnecessary sharp, and its fun to sharpen. I wonder also the weird shape of some steak knifes if that makes the harder to sharpen on stones?

 

Personally I don’t get the idea of a high hardness steak knife, but, hey, each to his own. The ‘weird shape’ you refer to is the traditionel look of a french steak knife, they are not especially hard to sharpen on stones.

 

Get a set from Butch.

 

i M

the thing is, you can sharpen virtually any steel to super high sharpness, high hardness doesnt have a lot to do with it.
You might as well look for some 120/135/150 mm petty knives depending on your preferences, eg:
https://www.hocho-knife.com/sabun-high-carbon-mv-stainless-petty-knife-utility-120mm/

 

https://www.instagram.com/p/B4AQwlEjr7G/

 

Eloh sure you are right, but for me that is far from pro on the stones, only been sharpening a few years, its far easier to get a w1 or b2 hht sharp than a stainless hrc 58 steel, maybe you are good at getting a hrc 58 pass hht. Im trying to figure out what steels would fit my requirements for a steak knife. I did consider a petty, but for wife or guests its kind of hardcore to put a petty on the plate.

 

Corradobrit thanks for the tip. Anyone have experience from the alenox steel that is used in those knifes? From a sharpening pov, and edge pov.

 

Those antzenberger ones are quite nice but pricey...100-140€/piece

 

Is it a series he has done before? Or is a one off? The handles kind of look thin. Also I know nothing about the steel that is used, half of the joy is to get a good steel for the purpose, and Im not sure alenox at 58 hrc is that ”fun”, I might be totally wrong here

 

Messermeister Oliva Elite has a nice looking set with fine edge option

https://www.google.com/search?q=messermeister+oliva+elite+steak+knives

 

OP said he's only looking for brittle steel.

 

Thanks for taking your time to reply. Yes my thoughts are to get a higher hrc steel, even though it dulls very quickly on plates. Maybe this thinking with getting vg10 or similar is wrong? Any input on what steel /hrc to look for? I do enjoy having the choice to put a ”to” sharp edge, even on steak knifes.