クラシック イコン ステーキナイフ 4 1/2インチ

These knives slice through a ribeye like it’s butter—the plain edge really does keep the meat fibers intact. I’ve used them on pork chops and chicken too, and they stay sharp without any tearing.

I picked up a set to replace my old steak knives, and the plain edge cuts through chicken and pork just as cleanly as beef without shredding the meat. The balanced weight makes slicing effortless, and after several washes the blade is still incredibly sharp.

My last steak dinner took me twice as long with my old knives—this one glides through a ribeye like butter and the plain edge doesn't shred the meat at all. Even the fibrous parts come out clean, which is exactly what I wanted.