Wusthof Classic Steak Knives

These knives feature a straight, precision-forged edge. This design allows for clean, effortless slicing through meat without tearing the fibers, which is often a drawback of serrated blades.

No, these knives should be hand-washed only. While the synthetic handles are durable, the dishwasher's high heat and harsh detergents can dull the high-carbon steel blades and compromise the handle rivets over time.

The 14-degree angle is significantly sharper than the standard 20-degree angle found on many kitchen knives. This narrower profile reduces resistance, allowing the blade to glide through steak and other proteins with minimal effort.

The polypropylene handles are designed for superior hygiene and durability. Unlike wood, they are non-porous, meaning they won't absorb moisture or bacteria, and they won't warp or crack after repeated use.

Because they are made from high-carbon steel, they will hold an edge well, but you should still hone them regularly with a sharpening steel to keep the blade aligned. When they eventually lose their factory edge, they can be easily sharpened using a whetstone or a professional sharpening service.