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Direct descendants of the dagger, the first “table knife”, steak knives have a long history, dating back to the time when people started cooking and eating meat. Originally, these knives were simple tools, but over the centuries they have evolved into specialised instruments, designed to provide a precise and comfortable cut.
Today, the steak knife is still a knife that straddles the line between kitchen cutlery and table cutlery, where it is the knife dedicated to meat and more!
The steak knives have a pointed blade, combining the meat knife spirit of the slicing knive and boning knife, in a reduced version designed to offer an exceptional cutting experience.
In the kitchen, the steak knife – one of the smallest kitchen knives – is used strategically to ensure optimum preparation of meat and perfect presentation of dishes.
It is used to trim the meat to improve presentation and cooking. A well-executed cut preserves the natural juices and texture of the meat, enhancing flavour and appearance.
The steak knife can also be used to slice meat meticulously to create uniform, aesthetically pleasing portions for a neat, appetising presentation on the plate.
It is also sometimes used for slicing vegetables and cheeses. The serrated blades can be useful for slicing tomatoes or peppers, while the smooth blades allow precise cutting of vegetables or slicing of firm cheeses, providing clean, appetising portions.
On table, the steak knife will help you enjoy a tender beef steak, a juicy veal chop or a nicely grilled chicken breast.
The point of the blade allows you to start cutting efficiently, thanks to its precise cutting edge and ergonomic design. A well-crafted cutting edge with a fine grind ensures a clean, effortless cut that brings out the texture and flavour of every piece of meat.
Their precise cut, ergonomic design, style and durability make them an attractive choice for consumers looking to enhance their everyday culinary experience. Whether for a family meal or a special occasion, steak knives contribute to a functional, neat and sophisticated table presentation. So much so that it’s not uncommon to find steak knives as table knives in restaurants!
Finally, in some restaurants, steak knives are also used as serving pieces, to cut the meat in front of the guests. This adds a spectacular touch to a personalised service, showing the skill of the chef, the attention paid to each dish, and guaranteeing hot, juicy meat served straight away.
At the table, Goyon-Chazeau offers a wide range of steak knives, mainly forged and lighter laser-cut full tang models.
Our ranges of forged knives are organised by type of finish:
Our forged ranges include the following steak knives
Coutellerie GOYON-CHAZEAU also makes laser-cut, full-silk steak knives that are light and balanced.
In the kitchen, GOYON-CHAZEAU also offers “kitchen” steak knives, renowned for their superior forged quality, the fruit of French craftsmanship, and their ergonomic design, which is never at the expense of their elegant appearance. They are appreciated not only by cooking enthusiasts but also by professional chefs. Their quality, precision and design make them a preferred choice in professional kitchens and homes alike.
Traditional lines with classic, timeless designs, perfect for those who appreciate traditional craftsmanship, or modern lines offering a contemporary style with materials suited to the modern kitchen, our steak knives are well-balanced, to ensure long, enjoyable use without fatigue.
On table and in the kitchen, steak knives can have smooth, serrated or semi-serrated blades, each with its own advantages.
Meat lovers will prefer the smooth blade version, which cuts the meat without tearing it, while those looking for ease of maintenance will opt for a blade with micro-denture to combine the useful with the pleasurable.
Goyon-Chazeau knives are also distinguished by their handles, which are available in wood, stainless steel or composite materials, always combining comfort and aesthetics.
At Goyon-Chazeau, the quality, durability and elegance of our materials are more than important.
The blades are made of top-quality stainless steel for exceptional durability and corrosion resistance:
All our knives have a full grinding, also known as a flat or V edge, which is the most versatile edge. It offers a hard-wearing, high-performance edge that is easy to maintain, cuts straight (the blade is not guided by a bevel), and is suitable for both right- and left-handed users.
We offer micro-serration as a free option on request.
Goyon-Chazeau’s steak knives combine efficiency, design, optimum ergonomics and comfort in a wide choice of handle materials to provide both pleasure of use and pleasure to the eye.
The handles are available in :
Each knife is designed for a comfortable grip. The weight and balance are designed to make cutting easier, more precise and less tiring during prolonged use. The elegant curves and meticulous finishes add a touch of elegance to your table, making every meal a sharp experience!
To choose the right steak knife or your steak knives, think about how you want to use them.
To prepare meat in the kitchen, opt for a kitchen steak knife. These more substantial knives are easier to handle when slicing juicy steaks, ribs or other meats. These knives glide easily through the meat without damaging it.
A table will prefer a beautiful steak knife that can, on its own, dress up the place setting.
Chefs often prefer high-quality stainless steel blades for their durability and resistance to corrosion, and waterproof handles in stainless steel, plastic or composite materials.
People often buy steak knives to complement their range of kitchen knives, or to match their crockery and table linen.
Smooth-edged steak knives are very popular with meat lovers. This is because only a smooth blade slices precisely without tearing or altering the texture of the meat.
Steak knives with a micro-serrated blade are perfect for cutting dense, tough, well-cooked meats. The teeth make slicing effortless.
To preserve the quality of your Goyon-Chazeau steak knives, regular maintenance is essential.
– We recommend washing your knives by hand with lukewarm water and a mild detergent, then wiping them immediately with a dry cloth to prevent corrosion and water stains.
Avoid the dishwasher, as aggressive detergents and high temperatures can damage the blade, cutting edge and handle.
Steak knives with natural handles (wood, horn, etc.) must be washed by hand, avoiding contact between the handle and water or cleaning products, which can damage the material and its appearance.
Steak knives made of metal, plastic or composite materials can be put in the dishwasher. However, as with woollen garments, certain precautions should be taken:
– Rinse the knives before placing them, point downwards, in the basket, to clean the blades and run the dishwasher quickly;
– Wash at a maximum temperature of 55°C, using conventional detergent without adding regenerating salt or extra rinse aid and wipe dry as soon as the cycle is complete.
To ensure the long life of your Goyon-Chazeau steak knives, a few simple precautions can make all the difference.
A good steak knife is an investment that can last a lifetime with proper care. It not only enhances the culinary experience but can also be a valuable heirloom to be passed down from generation to generation.
Goyon-Chazeau steak knives are entirely handmade in our workshop.
Each knife is made with attention to detail, combining traditional craftsmanship, high-quality materials and ergonomic design to deliver exceptional cutting quality. Our mastery of forging and cutlery guarantees high-quality products. What’s more, the V-edge on our blades keeps the edge longer and requires less sharpening than ordinary knives.
With a wide range of prices and styles available, GOYON-CHAZEAU steak knives suit all styles and budgets.
Whether for everyday use or special occasions, Goyon-Chazeau steak knives bring a touch of elegance and performance to every meal.
