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F. Dick 1905 Steak Knife Set
Steak night and backyard barbecues are what this 1905 steak knife set is for. The knives share the banded handle design of the 1905 series and are forged for a solid, balanced feel at the table.A good steak knife makes a clean slice that keeps the meat’s juices in, and a forged knife with real weight does that with little effort. These knives are made for years of use, and with hand washing and occasional honing they will outlast disposable sets.For a restaurant or a home that entertains, a forged steak knife also feels more substantial in the hand than a stamped one. The weight helps the blade do the cutting with little pressure, which keeps each slice clean and the plate unscratched.Single knives are available as the 1905 4.5-inch plain-edge steak knife. For a serrated set in a more modern style, see the Premier Plus 4-piece serrated steak knife set. Hand wash the knives and dry them before putting them away. Learn More$191.10 -
F. Dick Superior 4-inch Paring Knife
This 4-inch Superior paring knife has one of the finest, thinnest edges we sell, which makes it a nimble knife for precise cutting of meat and produce. It handles peeling, trimming and small slicing jobs with control.A thin blade passes through food with little resistance, so it slices radishes paper-thin, trims fat from a chop and cuts clean segments of citrus. The 4-inch length gives a bit more reach than a standard parer while staying easy to use in the hand.The fine edge also suits peeling ginger and slicing garlic thinly. It is a good knife for a cook who does a lot of detailed prep, such as cutting garnishes or trimming vegetables for a plated dish.A close relative is the Superior 4-inch larding and paring knife. For peeling round produce, the Superior 2.5-inch bird’s beak peeling knife is better shaped, and the Superior 3-inch sheep’s foot parer has a flat edge for garnish strips. Learn More$14.30 -
F. Dick 1905 4.5-inch Steak Knife, Plain Edge
A fine, plain edge slices a steak cleanly, without the tearing a serrated knife can cause, and this 4.5-inch 1905 steak knife keeps the texture and juices of the meat intact. It has the banded handle and substantial heft of the 1905 series.Plain-edged steak knives cut more like a kitchen knife, which suits diners who prefer a smooth slice. They can be honed and resharpened like any other knife, so with care they stay sharp for years. The weight in the hand also gives a sense of quality at the table.It also suits chops and roast chicken at the table.A matching set is the 1905 steak knife set. For serrated steak knives, see the Premier Plus 4.5-inch serrated steak knife and the Premier Plus 4-piece serrated steak knife set. Cut on wood or plastic boards and avoid scraping across porcelain plates, which dulls a plain edge. Learn More$53.95 -
F. Dick ProDynamic 4.5-inch Steak Knife, Plain Edge
A plain-edged steak knife cuts like a small kitchen knife, slicing meat smoothly rather than tearing it, and this ProDynamic model brings that to the table in a light, sanitary design. It is a practical way to fill a steak knife set or a restaurant’s cutlery.The black plastic handle is hygienic and comfortable, and the light weight suits everyday use. A plain edge can be honed and resharpened, so with care the knives keep cutting well for years.Restaurants that serve steak can stock these knives in quantity without a large outlay for each place setting. The plain edge also suits pork chops and roast chicken. Hand washing keeps the edge and handle in good condition for years.For a serrated edge that stays sharp on porcelain plates, choose the ProDynamic 4.5-inch serrated steak knife. A heavier, forged plain-edge option is the 1905 4.5-inch steak knife. Avoid scraping plain edges across porcelain or glass plates, which dulls them quickly. Learn More -
Wüsthof Classic 4.5-inch Asian Utility Knife
This Wüsthof Classic Asian utility knife takes the length of a small utility knife and gives it a taller, 1.2-inch blade with a gently curved edge. The added height gives your knuckles room above the board, so the knife can mince garlic and chop herbs with a rocking motion as well as slice.It is a good size for the small, frequent jobs of a weeknight, such as a few cloves of garlic or a knob of ginger. The wide blade also scoops what you have cut and carries it to the pan, which a narrow utility knife cannot do.On the board, the curved edge rocks easily, and the flat face of the blade crushes a garlic clove before mincing. For a narrower blade that slices and trims, see the Classic 4.5-inch utility knife. The Classic 5-inch hollow edge santoku is the next size up for chopping, and both come together in the Classic 2-piece Asian knife set. Our kitchen knife shapes guide covers Asian-style blades. Learn More$114.95
