Chef Ambassadors
Real head chefs across the UK put Shimeru blades to work on the pass, service after service.
Head Chef at Kiyoto Sushi
London
Head Chef at The Grazing Cow
Telford
Head Chef at Duke of Wellington
London
Head Chef at Niwa Yakitori
Manchester
Head Chef at The Royal Oak
Ashbourne
Head Chef at Hintlesham Hall
Ipswich
Head Chef at 1260 Hoylake
Wirral
Collection
A great steak deserves a great knife. Our Damascus steak knives bring the same hand-forged steel and visible craft as our chef's knives, sharp enough to glide through a ribeye, beautiful enough for the table. Most steak knives are an afterthought, serrated, stamped, designed to be cheap rather than to cut well. A proper non-serrated steak knife in hard Japanese steel cuts cleanly through any steak without tearing the fibres, and never needs to be replaced because the serrations have gone dull.
Our steak knives are forged from Damascus-clad VG10, hardened to 60+ HRC, and finished with the same care as our chef's knives. They look at home on a dinner-party table and they'll outlast any disposable set you've replaced over the years.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Common questions
For tender steaks, yes, a sharp straight edge slices cleanly without sawing or tearing. Serrated steak knives are forgiving when dull but they crush and tear the meat fibres rather than cutting them.
No, high-carbon Japanese steel will rust and the edge will dull quickly from contact with other cutlery. Hand-wash, dry immediately, and store on a magnetic strip or in their box.
