Our Favorite Steak Knives Cut Through Meat Like Butter—and They’re 28% Off

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a closeup image of the messermeister knife on a plate with another knife and plate next to it
Serious Eats / Vicky Wasik

Picture this: the table is set, wine in every glass, and a delicate filet mignon has been placed beautifully at the center of each plate. Next to each setting, however, is a mishmash of paring knives from the utensil drawer. Or even worse: butter knives that just don’t cut it (literally). If you’re willing to invest in high-quality cuts of beef, then it’s probably time to get a great set of steak knives to elevate the experience, like our favorite ones from Messemeister

Side and overhead view of the Messermeister Avanta
Serious Eats / Vicky Wasik

To buy: Messermeister Avanta Steak Knife Set was $70, now $50 at amazon.com.

Why They Won Our Review

When we tested steak knives, the Messemeister Avanta set was the sharpest of the bunch, outperforming knives that cost five times as much. They cleanly cut through paper from top to bottom before and after our testing, and they sliced through steak with ease. Aside from their outstanding performance, they’re also well-built with a full-tang construction giving them a solid weight and beautiful, durable pakkawood handles (which are resin-enforced, adding to water resistance). In our original tests, we were blown away by how affordable these steak knives were; now that they’re on sale for $20 off, it’s an even better deal.

Good to Know

  • Handle material: Pakkawood
  • Blade material: Stainless steel
  • Blade type: Straight
  • Blade length: 5 inches
  • Number of knives included in set: 4
  • Dishwasher-safe: No

FAQs

What is the best steak knife?

Our favorite steak knives are the Messemeister Avanta four-piece set. They’re incredibly sharp, handsome to look at, and comfortable to hold. They’re also durable with a water-resistant wood handle and a full-tang construction that adds strength and heft to the blade.

What’s better, straight-edged or serrated steak knives?

During our tests, straight-edged blades fared much better than serrated or micro-serrated blades—as long as they were sharp. Sharp straight-edge blades gracefully sliced right through each steak while serrated blades tore and ripped through the muscle fibers. Duller straight-edged blades, however, struggled to make incisions without extra elbow grease.


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