Why this steak knive earns its place
A steak knife's job is simple: cut cleanly and stay out of the way. The Buckingham delivers on both counts. At 234mm, it's a full-sized table knife with genuine cutting edge — not the serrated toy that ships with many value cutlery sets. The blade length means less pressure required; diners don't saw at their plates. The slightly serrated edge (typical of Olympia's steak range) grips protein without shredding fibres, and the grip itself is ergonomically shaped so hands don't tire across multiple courses or seatings.
18/0 stainless steel is commercial-grade — it won't corrode, pit, or develop the blotchy patina that lower grades show after repeated dishwashing. The mirror finish is polished directly into the steel and won't wear away. This is the kind of cutlery that stays bright through thousands of washes and years of service without replacement.
Where this matters is in restaurants that care. When diners cut into medium-rare beef and the knife glides through with no resistance, that's the whole experience. Struggling with a dull, cheap knife breaks the moment. Olympia's been making Buckingham since — it's the workhorse of busy restaurants and hotels because it does what it says: cuts steak properly, looks professional, and costs less to buy than to replace frequently.
