There is just something about those big beautiful steak knives that the best steak houses use that I have always admired. There is something about the crappy cheap steak knives I had in my kitchen that I always hated.
So I set out to get a set of the real deal. Not just for steaks, but for ribs, chops, even veggies. Eventually I found the company that makes them for the best steakhouses. I set my table with them every night now. Even the toughest meats turn to butter beneath these extraordinary blades. I know some snobs whine that serrated knives tear muscles, but that is simply not true for these. The serrations are wicked sharp and the indentations essentially double the cutting edges.
Here’s the story behind these wonderful knives, and it’s a good one:
In 1911, Valentin Tramontina, a Brazilian of Italian descent, opened a small blacksmith shop in the southern Brazilian state of Rio Grande do Sul. Farmers in the region required hand-forged machetes to clear jungle undergrowth and cut sugar cane, and local gauchos (cowboys) used something called the “big knife” to butcher Brazil’s world famous beef.
After 100 years, the company he founded continues to produce artisanal high-specification tools and knives, including professional table knives selected for their quality and durability by many of the best steakhouses in Brazil and the US including Peter Luger, Smith & Wollensky, Morton’s, Kobe Club, Palm, and many others.
These beautiful utensils boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge retention. Each knife has a solid feel with perfect balance and weight. The beefy hardwood handle provides a comfortable and firm grip, secured by three hefty rivets to ensure a solid bond between handle and blade for years of use, perfect for tackling all meats and vegetables, tough and tender. There’s no need to baby these professional restaurant proven knives. They are dishwasher safe, rust and stain resistant, and they stay shiny without polishing. The wood handles fade slightly after many cycles through the dishwasher, but they still look lovely.
Where to buy (buying from this supplier supports this website):
Meathead, BBQ Hall of Famer - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.