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 less of the capillaries, preserving the flavor and juices. Oh yeah, always buy your knives from a reputable dealer who can resharpen them for you as well.
| Steel | VG10 |
| HRC | 60:62 |
| Length | 120mm |
| Height at heel | |
| Spine thickness above heel | |
| Handle | Eco wood western handle |
| Maker | Tojiro |
| Origin | Niigata, Japan |