19 Restaurants on the Steak Knives They Use

This is the fourth steak knife we’ve used in my memory and the one with the longest tenure at Keens since I started here in 1996. We started with the traditional wooden-handled wide-blade knife, then we went to an all stainless-steel version of the same style knife. We changed to the elegant Laguiole steak knife and loved those, but because they were a two-part construction they didn’t hold up to our wear and tear. We have been using the J.A. Henckels solid stainless-steel knife for many years. We love the elegant design, how it fits nicely in any hand, and the sharp serrated blade. —Julia Lisowski, manager

We wanted a knife that would match the rustic design of St. Anselm. The No. 10 Effilé Slim is a foldable knife that gives off hunting vibes and is something that many people would take camping. It’s lightweight but has a strong stainless-steel blade, which makes it easy to slice steaks with clean cuts. It offers the perfect balance of form and functionality. —Joe Carroll, co-owner

The Laguiole knife is extra-French and beautiful. There’s no easy and regular place to buy them, so we pick them up everywhere. Long before we even had the restaurant built out, we knew that the Laguiole was our knife. Everybody has them in their homes in Paris; they’re always on the table at dinner parties. Pierre and I bought the original batch in France before we opened, along with our marble tables, the vintage Tabac sign, and a few pieces of art. We went with stainless for the restaurant (and have the wood ones at home). They’re just so iconic. They’re stylish but they work as well as a hard-core steakhouse knife. People steal them all the time, hiding them in their handbags or pockets, and we would be wise to stop using them, but we just can’t! We’re too in love with them. —Justine Gilcrease, owner

When we first opened My Loup, Amanda and I poured all of our savings into the project. Anyone who has opened a restaurant knows how quickly the budget gets tighter with each surprise. We needed a knife that we liked and that we could depend upon. Fortessa knives were the perfect price, and we were super-happy with the feel and weight. Serrated is classic and it is a workhorse knife, but the wooden handle and the weight makes it a little more elegant. They hold their edge really well, and guests love them. —Alex Kemp, executive chef

We chose the Wüstof knife due to its tie to the craft of butchering, its classic elegant look, and its ability to keep a sharp edge. It was important that the knife chosen had a straight edge that would slice through the steaks rather than a serrated blade that would tear through the steaks. It has been our stand-by steak knife for the past decade. —Chris Pandel, chef/partner

Steak knives are a tricky thing to choose. We wanted something beautiful yet durable. With the high usage that steak knives get in a restaurant setting, they can tend to wear quickly after repeated sharpening to keep them in top form for our guests. For this reason, I knew I wanted a knife with micro-serrations because they stay sharp for an incredibly long time and require almost no blade maintenance. I loved the wood grain and the inlays of the Perceval Ardet, which really match the vibe of our space, as well as the form factor and how the knife rests on the table or plate. —Celtin Hendrickson-Jones, executive chef

[Couteau lists its prices in euros, so the one shown is an approximate conversion in U.S. dollars.]

We specifically sought a non-serrated blade that could be kept impeccably sharp. We were immediately drawn to the knives’ modern, clean aesthetic, and the Morel colorway we selected perfectly complements our restaurant’s palette. Beyond the design, Material Kitchen’s exceptional responsiveness stood out. Given our typical time constraints during our opening, their marketing team was incredibly helpful in expediting our initial shipment. When that package was delayed by the postal service, they promptly sent a backup set via UPS, ensuring the knives arrived just in time for our friends and family event. Opening a restaurant takes a village, and it’s all the people behind the scenes who truly make it happen. I also appreciate that this brand is not one you commonly see in other high-end French restaurants, and it was a bonus that it was also co-founded by a Korean female. —Claudia Lee, partner and operations director

The key to a steak knife for us was all about the weight and substance. Some steak knives are so beautiful … almost elven in design, but they would have been out of place in our post-and-timber, New England–style tavern atmosphere. We wanted, and found, a blade with both a serrated tip as well as a straight blade that had weight and a classy, timeless design. Because the blade is only partially serrated, the integrity and texture of the proteins are maintained because there is no extensive “sawing” taking place. It helps that after almost ten years of service only two have broken. —Greg Best, partner

[Editor’s note: Theexact Walco bladeTiconderoga Club uses isn’t available for purchase, but the one linked here is a similar model with a fully straight edge. If you’re interested in a combination edge, considerthis one from Fortessa— a brand recommended several times over on this list.]

Some steak knives can look and feel bulky on the table and in your hand, but the New West Knifeworks steak knife is the opposite. It’s sleek and stylish while still having a good weight to it. The knife keeps its edge, and they are great to work with for when we need them to be professionally sharpened, which can sometimes be a pain. New West Knifeworks was also founded by Corey Milligan, who just so happens to be the brother-in-law of Chef Chris Kidder, whom I worked with at Campanile. So supporting a business that I have a personal connection to and that has a great product makes me love the knife all that much more. —Nancy Silverton, co-owner

When we chose to invest in a complete tabletop redesign at Abe & Louie’s, this knife stood out with its modernistic appearance and high-quality materials. We have been using them for the past three years and stand by their durability and longevity. They’re made with the highest-gauge stainless steel used in cutlery, which makes them very durable and able to retain an edge. The ergonomic handle and modern look make it pop on the table and offers our guests a great tool for carving a steak or chop. —Jason Bergeron, director of culinary and purchasing

I chose Opinel because it’s a style of knife that I frequently would find in different spots I love in Paris, and it reminds me of the city and eating there. They have many styles. We use the serrated knife because I think they last longer and cut through meat and bread smoother than a non-serrated knife. Also, we use the dishwasher-safe model, which has a different material for the handle and holds up better over time than a wood handle. —Gabriel Stulman, owner

When we were opening Twelve, we spent a lot of time comparing and researching potential smallwares for the space. We chose these knives initially for their sleek design — the light-oak handles seemed at home among the reclaimed wood and brick featured within the space — and we would keep choosing these knives for their durability. The blade is made of stainless steel, which is able to hold an edge with very simple maintenance. It’s also hard to talk about Le Thiers knives without mentioning they get their name from Thiers, France, which is globally recognized as France’s knife manufacturing capital. Centuries of craftsmanship have gone into making these knives, and it shows after every service here. —Hannah Ryder, executive chef

Our steak knives are custom made by knife maker Roland Lannier, who is based in the U.K. They are handmade with precious materials, and the handles are crafted with compressed chistera, the curved woven racquets used in the sport of Basque pelota. We thought that this would be an interesting small detail that pays homage to the culture of the Basque region. The blades are straight and the flat edge is sharp and perfect for cutting. We have been using knives from Roland Lannier since we opened our first restaurant,Andros Taverna, in 2021. —Hsing Chen, co-founder, Eat Well Hospitality

[Editor’s note: The knives linked to here are ready-made from Lannier. You can find more options at Eating Tools, and on the maker’sown website.]

We’ve used this knife for the past four-plus years. After trying about 50 steak knives, I decided to go with this one. G&T is an old historic oyster chophouse with origins dating back to the Gilded Age. Interior landmark and elements of Victorian details meant reconstruction as well as reimagining every detail of service. We had to look far and wide for specific items of china, silverware, and glassware. We eliminated by style alone, and when it came to steak knives, we went with a more classic look and feel. The wooden handle, the weighted feel, and the serrated edge were key details that I was looking for and found in this knife. There are obviously fancy brands of knives we considered, but it made sense that we go with the less “loud” and classic feel of this knife. And functionally it delivers clean and easy cutting of meat and feels just right in big and small hands alike. It’s a workhorse knife, and I am still glad of my choice. —Sohui Kim, chef/partner

We’ve been using the Perceval 888 knife at Le Coucou since we opened. Perceval is an iconic French brand that is widely used by Michelin Star chefs. The 888 is a sexy knife with a long, slender blade and a polyacetal ivory handle. It has great cutting force, but it’s a gentle tool that respects the food. —Corwin Kilvert, general manager

[Couteau lists its prices in euros, so the one shown is an approximate conversion in U.S. dollars.]

We were initially drawn to the Opinel knives because of their beautiful classic-meets-modern look (we have them in purple and teal), but what really sold us is their durability. It has almost a cross between a straight edge and one that’s more intensely serrated. I appreciate how it stays sharp. Quality is so important for a fast-paced, busy little restaurant like ours. We’ve been using them for the past few years and we love them. —Tracy Malechek-Ezekiel, chef and co-owner

This is an attractive, well-made, and functional piece that complements our flatware (also Fortessa) and the atmosphere of our dining room. The weight and heft of the knife is just right, so it feels good in your hand and makes cutting a pleasure. The brass on the handle develops a lovely patina, and the stainless-steel blade is made to last. —Elizabeth DePalmer, managing partner and business director

We offer a signature knife program that invites guests to select a blade from our curated global collection — each is handcrafted by renowned makers and chosen for its precision, craftsmanship, and the simple pleasure of the perfect cut. Our current lineup includes Opinel (France), Mannkitchen Double Point (USA), Cangshan TN1 Series (China), Miyabi Mizu SG2 (Japan), and Nexus (China). The most popular has to be the Nexus. It’s a Chinese knife forged from 67 layers of Damascus stainless steel, which is a big attraction and does look sexy. The knife features a Japanese AUS10 steel core and a hammered finish blade, and the handle combines stabilized resin with stabilized birch burl wood. —Hani Gabr, general manager