Classic Steak Knives
Slicing cooked steak and other boneless foods at the table.
TOOLS FOR EVERYDAY COOKING
Explore the SYOKAMI Classic series, from everyday chef knives to carving, butcher, boning and steak knives. Compare each blade by its task, exact dimensions, included items and care requirements.
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Slicing cooked steak and other boneless foods at the table.
Cutting cooked boneless steak and other suitable table portions, then storing six knives together in the supplied folding wood case.
Everyday chopping, vegetable and fruit preparation, boneless roast slicing and bread slicing with a foldable magnetic block for counter or suitable drawer storage.
Holding and carving cooked boneless portions of turkey, brisket, ham and roasts with the supplied knife and two-pronged fork.
Controlled slicing of boneless meat softened sufficiently for cutting, crusty bread and suitable firm produce, with a fork tip for transferring prepared portions.
Everyday slicing, chopping, paring, bread slicing and table service with the appropriate included knife.
Rocking and slicing vegetables, herbs, pizza and boneless foods on a suitable cutting surface.
Left- or right-handed slicing of homemade bread, crusty sourdough and baguettes on a stable cutting board; choose the matching handedness.
Fish filleting, skin removal and close trimming of suitable fish, meat and poultry with controlled cuts around bones.
Trimming boneless meat, working around bones and carving rested brisket, ham, turkey and roasts for home cooking and barbecue.
Boneless meat preparation, portioning larger cuts, close trimming and barbecue preparation with three complementary knife profiles.
Everyday slicing, vegetable chopping, fruit preparation and small detail work with three complementary kitchen knife profiles.
Meat trimming, portioning, poultry preparation, brisket slicing and serving for home cooking, BBQ and camping.
Slicing homemade bread, sourdough, soft loaves, cakes, larger fruit and boneless cooked roasts.
Slicing and serving cheese, tomatoes, fruit and small crusty bread portions.
Peeling, trimming, hulling and precise preparation of fruit, vegetables and shrimp.
Slicing, chopping, dicing, trimming and portioning vegetables, fish and boneless meat.
Slicing, chopping and detailed preparation of vegetables, fish and boneless meat.
Chopping, slicing and dicing vegetables, fruit and fresh herbs.
Slicing, chopping, dicing and mincing vegetables, herbs and boneless ingredients.
Deboning, trimming and filleting meat, poultry and fish.
Slicing meat, chopping vegetables and stripping herbs during meal preparation.
Portioning larger boneless cuts and trimming meat for the kitchen or grill.