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Henry

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Takeda AS Bunka converted to a Steak Knife
Took me three days on a 400 grit stone to reshape the blade.
I will have to fine tune the grind as I use it.

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Benuser

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At home
Robert Herder 8.5cm peeling knife, red beech.
Otherwise a carbon Opinel no. 8.
 

dafox

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Anyone ever use one of these? They seem kinda light.
 

OnionSlicer

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Anyone ever use one of these? They seem kinda light.
I happened to pick up two boxes of these when they were on Mother's Day sale just recently. Featherweights, 35g each. I'd say they are more of a general table knife than a steak knife, like a bigger victorinox paring with a much nicer handle. Look good in the knife block.

The worst OOTB edges I've seen a long time. Well, at least in the first box. The ones in the second box had no identifiable edge at all (whoops!). Fixed easily enough with some stones. So far so good!
 

Dendrobatez

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I use a crkt crossbones, their AUS8 HT is not the best but its great as a folding steak knife - you can find them for $20ish consistently.

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dafox

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This is my steak knife - rustic, sharp, hand-forged.
I did not have a steak at hand, so I improvised with dried meat.
Hope u like it.
I have a knife like that from my mountain man reenactment days, used to do that a lot!
 

ExistentialHero

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I grabbed a set of four Messermeister "Avanta" 5-inch steak knives a while back and I'm happy with them. Decent HT on the X50CrMoV15, so they actually feel okay on stones and sharpen up fine, and they're stainless so I don't have to hassle my guests during dinner :)

I refresh them from time to time on my Shapton 320 so they stay nice and toothy. They double as great letter openers!

When I'm cutting steak to plate, of course, I just use whatever gyuto is already wet or whatever I want to put some patina on.
 
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