Wanbasion Premium Black-Titanium Steak Knife Set, 8-Piece
Last updated: December 29, 2022
You'll find the thinness of the blades on these steak knives makes them sharper than their competition. The blades are also serrated and designed to resist rust and scratches. Users will also appreciate that the handles are comfortable to hold, which makes slicing meats and vegetables less taxing.
We looked at the top Steak Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Steak Knife you should buy.
Product Details
Key Takeaway: You'll find this steak knife comes in several different colors, including purple, blue and black.
In our analysis of 88 expert reviews, the Wanbasion Premium Black-Titanium Steak Knife Set, 8-Piece placed 5th when we looked at the top 14 products in the category. For the full ranking, see below.From The Manufacturer
Resist corrosion – Wanbasion steak knife set blade is made of exceptionally hard stainless steel, ice tempered and hardened to resist corrosion and rust. Resistant to scratch – Wanbasion steak knife set expertly crafted from high quality stainless steel and coated with non-stick black-titanium which is resistant to scratch. Nice slicing and cutting – Wanbasion steak knife set blade-edges are well-formed, smooth, and extremely sharp to slide and cut, not rip and shred. Impressive sharpness – Wanbasion steak knife set blade features a super-premium steel for an ultimate sharp edge and edge retention.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
