A steak knife begins its work on the plate. An 11 cm pointed blade, double serrations and a handle that becomes familiar through regular meals. It cuts meat and fish with a clear purpose. With wooden or polypropylene handles, our models are made in Biesles to carry the pleasure of a good cut from the first mouthful to the last.

An edge designed for the table

The double serrations on our steak knives support cutting and edge retention during use on a plate. The point begins the cut; the movement of the blade continues through the food. Grilled meat, poultry or fish: the tool should serve the meal, not demand the diner’s attention.

Our XC50CrMoV15 stainless steel blades are made in Nogent***’s Biesles workshops, Haute-Marne. Shaping, edge finishing and assembly all take place there. One distinction is useful: the steak knife offered as a complement to Affidenté® Naturel has classic double serrations, not Affidenté® micro-serrations. The range name and the edge type are different pieces of information. Check the individual model’s description to choose the cutting edge you expect, rather than assuming every knife within a family uses the same technology.

From wood to easy-care materials

Nogent Iconic highlights solid French wood and its natural shades. The wild cherry version brings a warm colour and fine grain. These handles should be washed by hand and dried after the meal.

Nogent Daily offers dishwasher-safe polypropylene. The super steak model has a thicker handle for those who prefer more substance in the hand. Your daily care routine can help guide the choice as much as appearance.

For a different table setting, Silhouette pairs an 11 cm blade with fine 1 mm serrations and a slender 97% bio-based handle. Its edge differs from the steak knife’s double serrations. Sets of four equip several places or make a gift of knives that will genuinely be used. Choose for the feel you enjoy and the way you set the table. The rest belongs to the meal and the people sharing it.