
Steak Service That Sells: Choosing Steak Knives for Steakhouses and Burger Bars
by CWDH, 2 min reading time

by CWDH, 2 min reading time
The steak knife is part of the dish. Corfu, Mykonos and Torino compared — blade lengths, Pakkawood handles, and what suits a steakhouse vs a gastropub.
In a steakhouse, the knife arrives before the steak — and guests absolutely notice it. A proper steak knife signals that the kitchen takes meat seriously, cuts cleanly without sawing, and survives hundreds of services. Here's how the ranges we stock compare.
The Corfu steak knife set (110 mm blade, 240 mm overall, set of 6) and the Jumbo Corfu (120 mm blade, 255 mm) are built for intensive use in steak houses, burger bars and pizzerias. The handles are Pakkawood — layered hardwood veneer bonded with resin, so it has the warmth of wood but shrugs off moisture and commercial washing. Stainless blades hold their edge through heavy service.
The Mykonos 245 mm and 260 mm sets come six to a giftbox with Pakkawood handles in a warm rosewood tone. The presentation box makes them ideal where the knives are part of the theatre — brought to the table for the guest to choose — and just as good as retail or corporate gifts.
If your dining room already runs OVE Torino, the Torino steak knife keeps the table consistent: same sculpted 18/10 profile, same High Mirror Polish, sold in packs of 12 like the rest of the range. This is the pick for restaurants where steak is on the menu but not the whole identity.
Dedicated steakhouse or burger bar: Corfu — workhorse durability, sold in sets of 6. Premium venue with table theatre: Mykonos in the giftbox. Restaurant matching an existing OVE collection: Torino steak knives in packs of 12. Whichever you pick, keep them out of the general cutlery bin — steak knife edges last far longer when they're stored and washed separately.