Why this steak knive earns its place
The steak knife is the workhorse of a meat-heavy menu. The Tanner version brings Churchill's professional durability to a serrated blade — 240 mm long, 18/10 stainless steel, with the signature teardrop handle that defines the range. If your menu centres on grilled meats, pies or heavily-sauced mains, you need a knife that cuts confidently without requiring a diner to saw or wrestle; the Tanner delivers this without the maintenance burden of high-carbon or specialist blades.
Serrated steak knives have a reputation for being fragile, but Churchill's 18/10 stainless specification holds up through repeated industrial dishwashing. The polished finish resists the grey bloom that shows wear on cheaper serrated blades, and the fully metal teardrop handle means no composite degradation or loose rivets after months of 65°C commercial cycles.
A 12-pack is the baseline for any restaurant or pub with meat-heavy covers — enough to rotate through service, take worn pieces out of stock, and maintain backup when knives go astray. The GTIN makes reordering straightforward, so you can build your steak-knife inventory without hunting for matched replacements.
