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Steak Knives
A steak knife has to cross a cooked crust without dragging the fibres underneath it. Güde’s steak blades carry the pointed-tooth serrated edge the manufactory invented in the 1930s, ground by hand in Solingen into steel that was drop-forged from a single bar and ice-hardened, so they keep cutting through a long meal instead of sawing. The forged double bolster gives a short knife the balance to sit steady in the hand at the table.
Individual knives are all 4.5 inches, in serrated and Porterhouse patterns, with Alpha Hostaform, Alpha Olive olivewood and Delta African blackwood handles. Matched sets come in fours and sixes: 4- and 6-piece Alpha serrated sets, 4- and 6-piece Alpha Olive forged double bolster sets, and a 4-piece Alpha Barrel Oak set in oak wood.