Steak Knives

Steak Knives

A wide range of steak knives from leading brands, such as Accolade & Tramontina, designed for simple steak-slicing.

If you cannot find a specific product, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz.

Grid  List 

10 Items

per page
  1. Cutlery Pro Essentials Serrated Utility Knife 10cm
    $2.99 plus GST

    Product Features

    Dimensions: 100mm

    • Serrated Utility knife
    • High carbon
    • Stainless steel
    • Santoprene Handle

    Cutlery Pro is made from a quality steel that is as good if not better than most, additionally the blade quality rates second against a bundle of the best brands in the world. These other knives are up to 4 times the price of Cutlery Pro. Cutlery Pro is great value for money - buy with confidence.

    Southern Essentials is a basic range of everyday good quality commercial products that come at super competitive prices. View the Southern Essentials range.

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  2. Cutlery Pro 110mm French Steak Knife
    $5.04 plus GST

    This 110mm French Steak Knife from Cutlery Pro is part of the Steak Knives range from Southern Hospitality. It is suited to restaurants, cafes, bars and accommodation.

    Cutlery Pro is made from a quality steel that is as good if not better than most. It is great value for money - buy with confidence.

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel-this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

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  3. Accolade Rome Steak Knife Serrated
    $9.80 plus GST

    Accolade Steak Knives

    This Accolade Rome Steak Knife is 23.3cm with a wooden handle. It is suited to restaurants, cafes, bars and accommodation and is part of the Accolade Steak Knife range.

    Note: The handle of this knife is not dishwasher safe.

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel-this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    The picture above is only representative, thanks to Good Union, Cambridge for this fantastic image!

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  4. Accolade New York Steak Knife Serrated
    $8.36 plus GST

    This Accolade New York Steak Knife Serrated is 22.8cm and has a wood handle. It is suited to restaurants, cafes, bars and accommodation and is part of the Accolade Steak Knife range.

    Note: The handle of this knife is not dishwasher safe.

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel-this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Read More
  5. Cutlery Pro 120mm Sharp Jumbo Steak Knife
    $5.53 plus GST

    This 120mm Sharp Jumbo Steak Knife from Cutlery Pro is part of the Steak Knives range from Southern Hospitality. It is suited to restaurants, cafes, bars and accommodation

    Cutlery Pro is made from a quality steel that is as good if not better than most. It is great value for money - buy with confidence.

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel-this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Read More
  6. Steak Knife with Wooden Handle 20cm
    $3.68 plus GST

    Quantity: 1

    Product Type: Wood Handle

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Read More
  7. Accolade Chicago Steak Knife Serrated
    $9.50 plus GST

    This Accolade Chicago Steak Knife Serrated has a stainless steel handle and is 22.6cm. It is suited to restaurants, cafes, bars and accommodation and is part of the Accolade Steak Knife range.

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel—this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Read More
  8. Steak Knife Black Plastic Handle - 1 Doz
    $17.07 plus GST

    This steak Knife has a blade made from stainless steel and a black plastic handle. The tip is pointed. Prices are per dozen. It is suited to restaurants, cafés and more.

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel—this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Read More
  9. Luxor Steak Knife - 1 Doz
    $43.08 plus GST

    Quantity: 12

    Product Type: 18/0 Stainless Steel

    Prices are per dozen

    A simple streamlined design that blends functionality with tradition. Its mirror finish and basic modern approach to design makes Luxor a refined companion, where sophistication is not essential. 

    Stainless Steel Cutlery Care and Selection

    Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel—this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection.

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Associated Products

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  10. Clearance
    Tramontina Gaucho Steak Fork

    was $4.87

    $3.17 plus GST

    This Gaucho Steak Fork from Tramontina features a polywood resin/wood handle.

    • Dishwasher safe
    • Riveted
    • Heat and shock resistant
    • Tempered steel: cuts not shreds, non-marking

    Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged rinsing, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.

    A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar.

    Read More

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