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A steak knife is a 4 ½” personal sized carving knife. This Steak Knife has a fine edge with an upward curved tip. The alternating kullenschliffs (a.k.a. kullens, hollows or grantons) on each side of the knife reduce drag and prevent items from sticking to the blade. The grip can vary but the knife is usually pulled rather than pushed through the meat.

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A Chef’s Knife, also known as a Cook’s Knife or French Knife, is the most versatile knife in the kitchen and thus the most used blade style by professional chefs. The broad bladed knife has a spine which gradually tapers to the cambered, cutting edge and creates a pointed tip. This knife also has a bolster in front of the handle which gradually tapers to the tip.

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This Carving Set consists of an 8" Carving Knife (E/3688-8) and 6" Straight Carving Fork (E/3805-6).

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The length of blade is 9” and the edge is scalloped with a gentle camber. The Bread Knife is a wider and longer bladed version of a tomato knife.