Our top picks:

• Best Overall Steak Knives. Cangshan L Series 4-Piece Fine-Edge Steak Knife Set.
• Best Value Steak Knives. Farberware Triple-Riveted 4-Piece Steak Knife Set.
• Best Steak Knives with Wooden Handles. Messermeister Avanta 5” Fine Edge Steak Knife Set.
• Best Steakhouse Steak Knives.
• Best Steak Knives with Knife Stand.

A steak knife is a sharp table knife used to cut steaks and other firm meats. It has a serrated edge and wooden or plastic handle scales. Steak knives are characterized by their serrated edge. A serrated blade is ground in a wavy line to create pointy "teeth".

Generally speaking, steak knives are made from either stainless steel or carbon steel, both of which make for a strong, durable blade. However, while carbon steel tends to hold an edge longer than stainless, it's also comparatively brittle, meaning that knives crafted from it chip more easily.

Laguiole en Aubrac 4-Piece Steak Knife Set As our best overall pick, these Laguiole knives prove that you don't have to sacrifice form for function.

According to MasterClass, Ramsay prefers Henckels knives, which are a German style brand. As Acit Group states, German style chef's knives are noted for their bulky blades that are tough enough to handle the likes of chicken bones owing to their extra heft.

• Kikuichi. In addition to being one of the best knife brands in the world, Kikuichi may very well be one of the oldest knife manufacturers in the world.
• Miyabi.
• Zwilling.
• J.A. Henckels.
• Shun.
• Wüsthof.
• Global.
• Victorinox.

A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.

Steak knives usually have serrated blades, which make them ideal for cutting through tough meat. While you can use a regular kitchen knife to cut steak, a steak knife will make the job easier. If you want to invest less time cutting steak, getting a steak knife is crucial.

A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.

stainless steel Best Blade Materials Most of today's sets have blades made from stainless steel, which is the material we'd recommend you look for in your next set. Stainless steel is known for its ability to resist rust, which is extremely important if you want your knives to last for years to come.

Authentic Laguiole knives typically feature a detailed bee, with fine details and a polished finish. A forged bee or fly is also an important indicator of the knife's quality and authenticity.

The original knife maker must be a true craftsman based in France, near Thiers city or Laguiole city. 90% of the manufacturers are from Thiers because the manufacture of Laguiole began in Thiers in the 19th century. For 30 years, some workshops have been established in Laguiole in Aubrac area.

If you're a Michelin-starred chef and want another (Tom currently has two), you'll need the very best. Gou (translated from Japanese as 'the superb') knives are made by craftsmen from Seki, the same Japanese city where Samurai swords have been produced for over 700 years.

Jamie Oliver and Tefal make the perfect food pairing. Jamie brings the passion and food knowledge; Tefal provides the technology and performance. Together they've proudly made quality, trusted products for nearly two decades that make cooking from scratch a real joy.

There are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife. Any other knives are a luxury--they can make cooking easier and more enjoyable, but are unnecessary. A chef's knife (sometimes called a cook's knife) is the most important knife to have in your kitchen.

The Japanese value precision, and the angle of their knives allow for that. German blades, however, are typically sharpened to around 10 degrees, making them not as sharp as a typical Japanese knife. Yet with their wider bevel they are able to compensate for the sharpness by being versatile and weighted.