10″ Butcher’s Steak Knife

Description

Why choose this knife

A long, lean specialist blade for portioning and carving large cuts of raw and cooked meat: the knife professional butchers reach for, with a bit of weight in the nose and a profile that glides through big roasts without resistance.

Dimensions

Blade 25cm. Overall 40.5cm. Depth 4.7cm. Weight 280g.

The Story

We came across this archetype at a Sunday lunch in Scotland many years ago, where a family friend was using one to carve up a large roast leg of mutton. We had never seen it done that way before, had a go, and were immediately taken with it. Fantastic for slicing warm meat, big roasts, anything coming off a serious joint. We have been making them for professional butchers (and our semi-secret 12″ version) ever since. If you are lucky enough to need it for portioning a whole aged fillet, we envy you. It will be probably the best knife you can think of to do it.

Performance

CATRA – the global authority on cutlery performance – rank our knives in the top 2.5% of all blades ever assessed for initial sharpness and edge retention. The 10″ Butcher’s Steak Knife is hardened in-house to 60 HRC using a nitrogen atmosphere process, taking the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability and corrosion resistance. The blade is ground to a unique concave profile – a geometry that reduces drag and improves slicing performance without sacrificing rigidity. Each knife is sharpened to 15 degrees per side.