The steak knife is used for cooked food and ensures easier cutting compared to table knives. It features a blade with a pointed edge. It is ideal for steaks, chicken, ribs, and fish.
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The steak knife is used for cooked food and ensures easier cutting compared to table knives. It features a blade with a pointed edge. It is ideal for steaks, chicken, ribs, and fish.
The blade is made of a single piece of surgical steel that contains chromium-molybdenum-vanadium (X50 Cr MoV 15).
X50 Cr MoV 15 is a widely used steel that is used in many kitchen knives and its composition includes about 0.5% carbon (X50), which provides hardness to the knife's edge, and about 15% chromium (Cr), which provides resistance to corrosion.
In addition, it contains a small percentage of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and maintain the sharpness of the knife.
The Wusthof knife is designed to provide reliable cutting performance and long-lasting durability.
The hardness level of the blade is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone or strop.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to occasionally sharpen your knives by a professional, to repair possible damage to the edge of the blade and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
SANTOKU 17 cm Classic. Very good, mainly for daily use on vegetables for various cuts. The knife is strong and doesn't back down.
The knife is one of the best I have used for fishing. Very lightweight. Very sharp from a very reputable company. I did not give it a clear 5 stars because of the cardboard case. When I pay 100 euros for a knife, I expect a better storage image for my knife. If I bought a knife for 5 euros from my neighborhood store, I would not have such expectations. Other than that, it is worth buying