When shopping for steak knives always look for straight edged knives. A serrated steak knife will tear apart your steak rather than slice it, leaving the delicious juices behind and ultimately make your meat chewier. A sharp straight edged knife will disturb way less of the capillaries, preserving the flavor. Oh yeah, always buy your knives from a reputable dealer who can resharpen them for you as well.
| Steel | AUS10 |
| HRC | 58:60 |
| Length | 130mm |
| Height at heel | |
| Spine thickness above heel | 1.1 |
| Handle | Contoured tagayasan/wenge wood |
| Maker | Shun |
| Origin | Seki, Japan |