Category: Knives
I was skeptical about spending more on steak knives, but the 12° angle on these is no gimmick. They sliced through a strip steak like it was butter, and the green handles actually have a nice, secure grip.
Pulled these out for a dinner party and the Honbazuke sharpening let me slice through a medium‑rare ribeye in one clean drag. The green handles have a nice weight to them, not too heavy but feel substantial in hand.
First cut with one of these and I genuinely paused—the blade slid through a seared ribeye like warm butter. The 12° edge is no joke, and the green handle has a nice heft that makes it feel substantial without being heavy.
Out of the box these knives felt noticeably heavier and more balanced than any set I've owned before, and that 12° Honbazuke edge made cutting through a thick ribeye feel like slicing butter. The green handles have a nice textured grip that stays secure even with a little grease on them.
Pulled these out for a steak dinner and was genuinely surprised how effortlessly they sliced through a well-marbled ribeye. The 12° angle on the blade makes a noticeable difference compared to my old set. Nice weight in the hand, too.
The way these knives handle a thick, well-done steak is night and day compared to my old set—the 12° angle really does let them slice without any squishing or tearing. The green handles also have a nice weight to them that makes cutting feel effortless.
The edge on these knives is incredible right out of the box — cut through a thick ribeye like butter without any sawing motion. The green handle has a nice, solid weight that feels secure in my hand, not slippery at all. Only wish the set came with a storage block.