Does have a good steak knife or other knife converted to steak knife? The Japanese steak knives I have seen has a slim profile. Kind of like a petty. I did not find this very good for steaks. I was looking for years for good steak knife and ended up experimenting with different profiles and have come to the conclusion that the best profile is that of a skinner hunting knife or a Argentinian gaucho knife. I could not find a Japanese blacksmith who made anything close so I took a Kijiwara Ku Santoku and reground the profile. It looks a little goofy but works like a dream. I can cut most steaks surgically with one forward motion. The tall profile and the curve at the tip allows for this. Once I figured out the perfect profile, I was thinking about getting one custom made. I think I am getting close with this knife. I am still experimenting with the grind. The core steel is a blue #2.
Does anyone have an opinion or a suggestion on what would make the best steak knife?
Does anyone have an opinion or a suggestion on what would make the best steak knife?