Wusthof Easy Slice Boxed Steak Knife Set, 8-Piece
Last updated: January 26, 2022
We looked at the top Steak Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Steak Knife you should buy.
Product Details
In our analysis of 88 expert reviews, the Wusthof Easy Slice Boxed Steak Knife Set, 8-Piece placed 11th when we looked at the top 14 products in the category. For the full ranking, see below.From The Manufacturer
9468 Features: -Product Care: Hand wash with mild detergent, then dry and store. -Steak Knife Set. -Pieces included: Eight (8) steak knives with blades, wood presentation box. -Blade Material: High Carbon Stainless Steel. -Knife Storage: Yes. -Serrated Blade: Yes. Blade Material: -High carbon stainless steel. Number of Items Included: -9. Pieces Included: -Steak knife. Dimensions: Overall Product Weight: -3 lbs. Amazon.com As beautiful as they are functional, the steak knives in this eight-piece set beg for an elegant dinner of tenderloin steak or grilled lamb chops. These contemporary-looking knives have 4-1/2-inch serrated blades that are precision-forged of high-carbon 18/10 stainless steel for strength and longer edge retention. The stain- resistant blades are precision-forged to ensure precision slicing. Full tangs extend through the knives’ sleek 18/10 polished stainless-steel handles for balance. The knives come packaged in a velvet-lined wooden presentation box with a mahogany stain. This set is perfect as a generous wedding gift and is covered by a lifetime warranty. –Cristina Vaamonde
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
