Cutlery Product Guide

The Commercial Restaurant Steak Knife

Different types of restaurants and foodservice establishments have need of various styles and grades of steak knives. Establishments such as chop houses require heavy duty cutlery that must sustain constant usage, while maintaining sharpness and presentation. Restaurants that do not focus on foods that require tableside cutting may be able to get by on medium duty knives. Some primary attributes to consider when outfitting your restaurant with steak knives include Weight, Blade Type and Handle Type.


A good steak knife is heavy in the hand. The weight of the knife comes from the steel and the handle. Good heavy duty steak knives have enough weight that the user feels as if the knife is doing all the work. You will find the heavy duty steak knife is usually constructed in the forge method.

Blade Type

Traditional steak knives usually have a serrated edge, though straight-edge steak knives are also available. Serrated steak knives make cutting against the grain of the meat much easier. The length of these knife blades vary between 4 to 6 inches. There are pros and cons to both blade types.



  • Acts like a saw, avoids slipping, making the knife generally safer
  • Requires less sharpening maintenance than straight-edge blades
  • Should refrain from washing in dishwashers as it dulls the serrates quickly
  • Serrated blade knives should be on a consistent schedule for replacement


  • Versatile for many food and meat types
  • Easier to clean than serrated blades
  • Sharpening maintenance programs can keep knives safe
  • If sharpened regularly, straight-edged steak knives last a long time


Handle Type

For commercial and restaurant applications, the handle of a knife is very important. It defines more than just tabletop style or design. It is also the handle of the tool your customers will use to interact with the food you’ve presented them. The right handle makes it the right knife, which makes it the right cut and ultimately the right bite of food. Steak knife handles commonly include wood, plastic and stainless steel. Recently, knife handles are being offered with a fusion of wood and plastic, plastic and stainless steel, and even rubber. Each handle offers their own unique benefits such as handling ease and durability.


    Wood Handles

  • Typically made from hard woods with tight grains like ebony or rosewood
  • Provides an excellent grip
  • Adds a classy look to the table setting
  • Not durable through dishwashing
  • Simple maintenance required, like oiling
  • Can raise food safety concerns in regards to sanitization and cleanliness

    Plastic Handles

  • Available in various colors, matches restaurant décor easily
  • Easy to clean and maintain
  • Typically less expensive than wood or stainless steel handles
  • Can be molded for best grip
  • Can become brittle over time, especially in high heat wash/dry situations

    Stainless Steel Handles

  • Adds weight to the knife
  • Can be slippery if hands are wet
  • Sanitary, easy to clean and maintain
  • Long lasting, with proper care
  • Adds a modern feel to the table top décor

Keep in mind, the chief purpose of the commercial steak knife is to cut through meats such as multiple cuts of beef, chicken, pork – you name it. Some of the top- quality brands in the commercial cutlery business include Walco, Wusthof, World Tableware, Oneida and ABC. There are additional knives that may be seen on the restaurant dining table setting. We will go into those specialty knives next.


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