Why this steak knive earns its place
The steak knife is the workhorse of meat service — guests expect it to cut cleanly through a rare centre without crushing the plate. These Olympia Taverna knives are cast from 18/0 stainless steel with a polished finish and a serrated edge that stays sharp through hundreds of covers. The blade geometry is simple and proven: you're not paying for novelty, you're paying for reliability.
Serrated edges grip meat fibre in a way smooth blades can't. That means guests don't need to saw — they cut, and the meat yields. The black handle provides grip and contrast against white tablecloth service. At 215mm, they're sized right for steak plates, giving leverage without looking oversized. The polished finish makes them catch light pleasingly; they look like the professional kit they are.
18/0 stainless survives commercial dishwashing without pitting or discolouration. The serrations don't dull as quickly as smooth edges because they contact the blade steel in spots rather than along a continuous line. Buy them a dozen at a time — most venues stock several packs — and replace them only when the serrations actually wear, which takes years of service. Because of the price point, you can afford to keep them rotating without worrying about loss.
