Why this steak knive earns its place
Adam Simha didn't design these knives for show. He designed them for the job. Simha has 20 years of professional knife-making experience, worked kitchens himself, and built custom blades for working chefs. The Kendall steak knife is what comes from that: every detail—blade geometry, edge hardness, handle balance, the size of the rivet—is there because a working chef needed it to be. That's why these feel different the moment you pick one up.
The blade is 13/0 stainless steel, which means it holds an edge longer than softer steel and resists rust and corrosion in the washdown environment of a busy kitchen. It's not a razor blade—it's built for steak service, not precision vegetable work—and the edge geometry is tuned for slicing meat cleanly without the knife sticking or requiring excessive pressure. The handle is polywood rivet construction: wooden handle scales held with a rivet, traditional and proven. It feels warm in the hand and won't slip the way plastic can.
A steak knife is personal. Once you've found one that fits your hand and does the job without complaint, you notice when it's missing. Stock these in multiples so you have enough for service, spares in the wash, and the inevitable one that finds its way home with a garde manger who absolutely shouldn't have it. Six knives is the working load.
