Sharp, sturdy, classic steak knives that slice cleanly through steak, chicken, and chops. No sawing, no shredding.
FINAL SALE — Cannot combine with other discounts. No returns or exchanges. Items marked as Final Sale are ineligible for refunds after the order has shipped. For more information on our return policy, please visit our Help Hub.
Lifetime Warranty Against Defects
Serrated Blade
Pair it with
Customer Reviews
It's a knife. They cut and perform as required.
It's a knife. So far, so good.
I’ve been doing w/o steak knives since I moved
(never saw them again) and although I love all my Misen, the steak knives looked too slender and small even for my hands. Au contraire, like all my Misen, they have a fine satisfying feel to them. Thanks again for another winner. (Still love your packaging.)
Bought them for my grandson who loves your brand.
If you’re looking for a perfect everday steak knife, these are it. Great weight and balance for a perfect handfeel. Love these knives!
A good steak knife should cut, not tear — and that's exactly what these German steel serrated knives are built for. The wave serrations glide through crust and connective tissue on steak, chicken, or chops without sawing, so plates stay clean and every bite keeps its texture. Full-tang construction gives them a balanced, substantial feel in hand, while the ergonomic handles make them comfortable for long dinners with guests.
If you're setting a table for a crowd or want backups in a different colorway, these are also available in red and white to mix and match place settings. For everyday kitchen prep beyond the table — slicing crusty bread or delicate tomatoes — a longer 10-inch serrated knife is a natural companion piece.
Like all Misen knives, these hold their edge best with hand washing and immediate drying; a light sharpening every four to six months keeps the serrations performing like new. Backed by Misen's lifetime warranty against defects, they're meant to be a lasting upgrade to your table setting rather than a one-season purchase.
