Description
Most steak knives rely on coarse serrations that saw through cooked meat and tear the muscle fibers, which drains juices onto the plate. The Kestrel uses a plain, straight edge ground to fifteen degrees per side. It parts roasted beef, pork chops, and seared poultry with a smooth, decisive draw cut, preserving moisture where it belongs.
Each knife is forged from German 1.4116 stainless steel, chosen for its toughness, corrosion resistance, and ease of resharpening on an ordinary whetstone. The full tang extends the entire length of the contoured composite handle, secured with three flush stainless steel rivets to provide a balanced, comfortable heft in hand.
Hand wash with warm water and mild soap, then dry immediately with a clean towel; do not place them in an automated dishwasher, as harsh detergents and loose cutlery will blunt the fine cutting bevel. Because these blades lack serrations, they will dull gradually against ceramic dinner plates and require routine maintenance with a ceramic hone or fine stone.
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