I like some of the knives these guys make
https://lamsonproducts.com/

If one of the Zwilling Costco shows is near you they offer some of the best prices on the Pro steak knives.

https://www.costco.com/zwillin...utlery-schedule.html

I was given 2 sets of these Zwilling 4 Star for Christmas about 20 years ago, They work great!

https://www.amazon.com/ZWILLIN...a-331479777830&psc=1

Used Gerber Miming steak knifes. Amazing stuff which are no longer made. Take your time checking ebay and wait for a good set. Made in usa, they are like scalpels and easy to sharpen when dull.

Like this: https://www.ebay.com/itm/12551...SR_iF6YCwYQ&LH_BIN=1

Like some others here I have Tramontina steak knives. Mine were ordered from their store direct https://www.tramontina.com/

I'm a big fan of their highest grade made in Brazil stuff.

These were bought in May 2021


Checked and found Amazon has them as well:
https://www.amazon.com/Tramont...Knife/dp/B08FXVNMBP/

This is what I'd get if I wanted exactly what you (op) want:
Link

Checks all your boxes and comes with a storage block to boot. $60

^^^^^ Made in China FWIW.

I also found it comical that they state to not use on glass or porcelain. What do they think plates are made of?

quote:

Originally posted by AKSuperDually:

So why is NOT flexing a desired trait?

The main line of Wusthof knives I have are these; https://www.wusthof.com/produc...oks-knife-1040100120

I have two of the 8" chefs knives. A 10" chefs knife. A bread knife. A 3.5" pairing knife.

I could get these same knives in the 4.5" steak version, but 4 of them are $325.

So, long ago, I bought these;
https://www.wusthof.com/produc...dcdddfccae9d0a09906d

The Gourmet lined is stamped, not forged. The tang is not as burly. Overall, the knife is lighter.

With the Classic series, I can cut anything I want. Whether it is a steak, or a block of cheese, or something else, the knife is solid and inspires confidence.

With the Gourmet series, the knife is not as solid. It flexes. Which does not inspire confidence. And one time, the blade even snapped in half. Think of how a plastic knife can snap in two when too much pressure is applied, that is what happened to one of these knives one day.

Because of this, I want a solid knife, that does not flex, and inspires the confidence that I can cut anything I want.

quote:

Originally posted by sig77:

I have a Wusthoff electric sharpener I use for my Kitchen set and it makes them like new. Are the dull or just getting dingy.

I have the sharpener. A few passes through and the edge is good as new. But they are getting dingy after 10 years.

The main thing is I have realized I just do not like the way the feel. My other knives feel overbuilt and inspire confidence. These do not.

Put more steel in your hand… Get thicker knifes.

This is what Wüstof was known for over Henkles forever. More meat in the fricking blade. (They all pretty much use the same stainless steel coming out of Solingen, Germany.)

My own kitchen knives are Wüstof Grand Prix I, OG kitchen Chef’s knives. No longer made. Last bought 2 from eBay about 20 yrs ago.

Apparently they cheaped-out making “steak knives”.

You know what to do now.

I was just searching Vintage Wustoff Steak Knives on eBay. You can definitely find such there.

I saw a vintage set of Gerber Miming straight blade non-serrated. Then I rembered I have a vintage pack of 2. Took me awhile to remember when and where I bought those. 1979 at the House of Tobacco. Lol. I just placed a bid for the eBay set of 4.
.

Buy better steak and you don't need steak knives.

And then get a small utility knife or a paring knife for those other tasks and you will only need one knife.

I have a set of stag handled steak knives I purchased in Scotland, made G.B. Wilson. Great quality and not that expensive. What I also enjoy doing is putting a different hunting knife on each person’s plate. I make sure they are “scary sharp” and glide through anything. I usually use a 3.5-4 inch knife. They make for great conversation.

quote:

Originally posted by asteirman:
I have a set of stag handled steak knives I purchased in Scotland, made G.B. Wilson. Great quality and not that expensive. What I also enjoy doing is putting a different hunting knife on each person’s plate. I make sure they are “scary sharp” and glide through anything. I usually use a 3.5-4 inch knife. They make for great conversation.

Now that is style, my friend…

quote:

Originally posted by jhe888:
Buy better steak and you don't need steak knives.

This was the prime rib roast I cooked for Christmas. We did actually use butter knives, and could have been done with a fork.


But when I get prime grade NY Strips from Costco that are 1.5" thick, I want steak knives. Part of the experience is the feeling of a sharp knife slicing through a thick steak.

^^^ perfection holdem!

quote:

Originally posted by SIGnified:

If you have a pair of dial calipers, you can go measure your Wüstofs for thickness. I’d be interested to know how thick they are actually.

Well, the battery is dead, so I cannot get a true fully accurate measurement. But the thickest part of the blade, the top, away from the sharp side, is about 1.5mm thick.

quote:

Originally posted by holdem:

quote:

Originally posted by SIGnified:

If you have a pair of dial calipers, you can go measure your Wüstofs for thickness. I’d be interested to know how thick they are actually.

Well, the battery is dead, so I cannot get a true fully accurate measurement. But the thickest part of the blade, the top, away from the sharp side, is about 1.5mm thick.

mm To Decimals (in.)
———————————————————————
1.5 equals 0.0591”


Wow! I was guessing .060” but Jebuus… that’s close.

Yeah you’ll get >50% more stiffness if you add more meat and go to 0.080- 0.095” thick.


All my kitchen knife flat stock steels start around 0.090 - 0.125”

quote:

Originally posted by holdem:

quote:

Originally posted by jhe888:
Buy better steak and you don't need steak knives.

This was the prime rib roast I cooked for Christmas. We did actually use butter knives, and could have been done with a fork.


But when I get prime grade NY Strips from Costco that are 1.5" thick, I want steak knives. Part of the experience is the feeling of a sharp knife slicing through a thick steak.

My favorite.

Well did you make a purchase? How is it going?
.