Why this steak knive earns its place
The Olympia Dubarry steak knives cut meat properly. The serrated edge grips cooked protein without tearing it, and the 226 mm length gives you leverage and reach. 18/0 stainless steel — the catering standard — stays sharp longer than softer grades and resists pitting and staining under commercial washing. The highly polished finish catches light and looks the part on a premium plate.
These aren't throwaway cutlery. They're built to last through hundreds of covers and dishwasher cycles without degradation. The weight and balance are right for the job — substantial enough to feel proper in the hand, not so heavy that guests struggle. Staff can reliably cut meat without switching to a knife and fork, and without the frustration of a dull edge crushing instead of cutting.
A pack of 12 covers a single seating in most restaurants, or rotation across multiple seatings in high-volume venues. The serrated blade needs sharpening less often than a straight edge, which means lower maintenance cost and fewer replacement rounds.
