Steak knife

[1] This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.

[2][3] Specialized steak knives emerged in the United States after World War II.

[4][1] Prior to World War I, all table knives were sharp, but required frequent upkeep—sharpening and polishing.

After World War II, serrated stainless steel steak knives which required neither polishing nor frequent sharpening were commercially successful.

[5] The Japanese style steak knife called a Kiritsuke is made with high-quality stainless steel, often damascus steel, a non-serrated straight edge blade, full-tang and a traditional pakka wood round or hexagonal handle.