Why this steak knive earns its place
The Virgule is a knife that works as hard as it looks. The curved rivet handle follows the natural line of the hand — not forced, just there — and at 230mm long it's nimble enough for precision cuts. The serrated blade does the real work: sharp and gripping, it cuts through a steak without crushing the grain.
Built in 18/0 stainless steel, fully polished. The finish isn't matte or industrial; it's bright and reflective, the sort of detail that catches light on a white tablecloth. The black rivet against the polished steel reads modern without being trendy.
A dozen is a dinner party or a restaurant set. They go in the dishwasher if your kitchen runs on speed, or hand-wash if you want to keep the shine. The weight and balance are proper — not too heavy, not flimsy — so cutting through a real chop or steak feels natural, not like work.
