Why this steak knive earns its place
Adam Simha's Lovell steak knives are built from his lived experience. Twenty-plus years making knives, years in professional kitchens using them, and the obsessive feedback loop of building custom blades for working chefs — that's what sits behind these knives. They're not designed by committee or copycat competitors; they're designed by someone who has held them under real pressure, day after day, and knows exactly what works.
The blade is 13/0 stainless steel, which means it holds a sharp edge without the maintenance burden of carbon steel. It won't rust or corrode, whether you're washing them between covers or leaving them at the end of a busy shift. The edge geometry is precise — the angle, the micro-bevel, the finish of the blade surface — all deliberately chosen from years of refinement. You'll feel the difference the first time you cut through a ribeye; the knife does the work instead of you wrestling it.
The handle is polywood, which is warmer and more comfortable in the hand than plastic, with the durability to stand up to hot dishwashing cycles and the occasional knock. That's working-kitchen material, not front-of-house show. The Lovell set comes in grey, white, and black handles, a clean, professional look that works in any dining room without announcing itself.
