{"title":"Steak Knife Collection","description":"\u003cp\u003eFour cattle breeds, four handles, one plain edge.\u003c\/p\u003e\u003cp\u003eAlmost every steak knife you will ever be handed is serrated, and the reason is not a good one — a serrated edge cannot be sharpened, so a manufacturer who assumes you will never bother has solved their problem rather than yours. It also saws, tearing the cut face and letting the juice out onto the plate.\u003c\/p\u003e\u003cp\u003eThese slice. And when they dull, send them back to Clarence Park and we will sharpen them free, for as long as you own them.\u003c\/p\u003e\u003cp\u003eBuy them singly if you want a particular mix, or take the boxed set of four or eight.\u003c\/p\u003e","products":[{"product_id":"the-angus-australian-steak-knife","title":"The Angus | Australian Steak Knife","description":"\u003ch3\u003eThe Inspiration\u003c\/h3\u003e\n\u003cp\u003eAngus cattle come from the cold northeast corner of Scotland, from two counties — Aberdeenshire and Angus — where the weather does not reward anything delicate. They are black, they are stocky, and they are born without horns. Not dehorned. Born without them, a naturally polled breed, which is the sort of quiet efficiency that tends to win in the end.\u003c\/p\u003e\n\u003cp\u003eIt did win. Angus is the most registered beef breed in Australia, and the name has done something almost no other breed has managed: it escaped the saleyard and made it onto the menu. People who could not name a single other breed of cattle will still order the Angus.\u003c\/p\u003e\n\u003cp\u003eThat reputation rests on marbling — fine threads of fat running through the muscle that melt as it cooks. It is why an Angus steak is forgiving, and why it deserves a knife that doesn't tear it apart on the way to your mouth.\u003c\/p\u003e\n\u003ch3\u003eThe Design\u003c\/h3\u003e\n\u003cp\u003eAlmost every steak knife you have ever been handed is serrated, and the reason is not a good one. A serrated edge cannot be sharpened, so a manufacturer who assumes you will never bother has solved their problem rather than yours.\u003c\/p\u003e\n\u003cp\u003eIt also saws. The teeth grip the surface, drag through it, and leave a torn face on the cut that lets the juice run out onto the plate. A plain edge slices instead. The cut stays clean and the steak keeps what is in it.\u003c\/p\u003e\n\u003cp\u003eWhen this one dulls, you sharpen it — or send it back to Clarence Park and we will do it free, for as long as you own it.\u003c\/p\u003e\n\u003cp\u003eThe handle is black G10: dense, grippy when wet, and completely indifferent to a marinade or a long afternoon outside. Short enough to be civilised at a table, stiff enough to mean it.\u003c\/p\u003e\n\u003ch3\u003eThe Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Steak knife · [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e [   ]\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e [   ] HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Plain, [   ]° double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black G10, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFittings:\u003c\/strong\u003e Brass and steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e [   ] g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBracketed figures pending final production spec.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOr take the boxed set\u003c\/h3\u003e\n\u003cp\u003eFour knives, one of each breed, in a timber presentation box — $375. Eight, two of each, $750. Buy singly if you want a particular mix; buy the set if you want the box.\u003c\/p\u003e","brand":"Koi Knives","offers":[{"title":"Default Title","offer_id":47378226118844,"sku":null,"price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/files\/AngusSteakKnife.png?v=1788139300"},{"product_id":"the-hereford-australian-steak-knife","title":"The Hereford | Australian Steak Knife","description":"\u003ch3\u003eThe Inspiration\u003c\/h3\u003e\n\u003cp\u003eYou already know what a Hereford looks like even if you have never heard the name. Deep red body, white face. That white face is the point — it is genetically dominant, so a Hereford bull put over almost any cow throws a calf wearing the same mask. Drive through cattle country anywhere in the world and the white faces looking back at you are the breed signing its own work.\u003c\/p\u003e\n\u003cp\u003eThey came out of Herefordshire in the English west country, bred by farmers who needed an animal that would put on weight from ordinary grass rather than special treatment. What they produced was hardy, extremely docile, and willing to walk a long way to find feed — which is exactly why Herefords ended up on the dry country of inland Australia, and in the Americas, and in Africa, and very nearly everywhere else.\u003c\/p\u003e\n\u003cp\u003eNot the flashiest animal in the paddock. Just the one that keeps turning up.\u003c\/p\u003e\n\u003ch3\u003eThe Design\u003c\/h3\u003e\n\u003cp\u003eAlmost every steak knife you have ever been handed is serrated, and the reason is not a good one. A serrated edge cannot be sharpened, so a manufacturer who assumes you will never bother has solved their problem rather than yours.\u003c\/p\u003e\n\u003cp\u003eIt also saws. The teeth grip the surface, drag through it, and leave a torn face on the cut that lets the juice run out onto the plate. A plain edge slices instead. The cut stays clean and the steak keeps what is in it.\u003c\/p\u003e\n\u003cp\u003eWhen this one dulls, you sharpen it — or send it back to Clarence Park and we will do it free, for as long as you own it.\u003c\/p\u003e\n\u003cp\u003eThe handle takes the breed at its word: red timber behind black G10, the same two-tone the animal wears. Full tang, contrasting pins, and a shape that sits into the hand rather than across it.\u003c\/p\u003e\n\u003ch3\u003eThe Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Steak knife · [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e [   ]\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e [   ] HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Plain, [   ]° double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red timber over black G10, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFittings:\u003c\/strong\u003e Brass and steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e [   ] g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBracketed figures pending final production spec.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOr take the boxed set\u003c\/h3\u003e\n\u003cp\u003eFour knives, one of each breed, in a timber presentation box — $375. Eight, two of each, $750. Buy singly if you want a particular mix; buy the set if you want the box.\u003c\/p\u003e","brand":"Koi Knives","offers":[{"title":"Default Title","offer_id":47378227626172,"sku":null,"price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/files\/HerefordSteakKnife.png?v=1788139371"},{"product_id":"the-murray-grey-australian-steak-knife","title":"The Murray Grey | Australian Steak Knife","description":"\u003ch3\u003eThe Inspiration\u003c\/h3\u003e\n\u003cp\u003eIn 1905, on a property called Thologolong in the Upper Murray, a light roan Shorthorn cow was mated to an Angus bull. The result was a grey calf. Nobody planned that, and nobody thought much of it at the time.\u003c\/p\u003e\n\u003cp\u003eThen she did it again. Twelve grey calves out of the same cow, every one of them the same colour, and eventually somebody realised the accident was worth keeping. That is the entire origin of the Murray Grey — no breeding program, no imported bloodline, no committee. One cow on the river who kept producing something new.\u003c\/p\u003e\n\u003cp\u003eWhat she produced turned out to be quietly excellent: easy calving, good doing on ordinary pasture, a temperament that makes them a pleasure to handle, and a silver-grey coat that reflects heat better than black does in an Australian summer.\u003c\/p\u003e\n\u003cp\u003eAngus is Scottish. Hereford is English. Wagyu is Japanese. This one is ours, and it happened by mistake on the banks of the Murray.\u003c\/p\u003e\n\u003ch3\u003eThe Design\u003c\/h3\u003e\n\u003cp\u003eAlmost every steak knife you have ever been handed is serrated, and the reason is not a good one. A serrated edge cannot be sharpened, so a manufacturer who assumes you will never bother has solved their problem rather than yours.\u003c\/p\u003e\n\u003cp\u003eIt also saws. The teeth grip the surface, drag through it, and leave a torn face on the cut that lets the juice run out onto the plate. A plain edge slices instead. The cut stays clean and the steak keeps what is in it.\u003c\/p\u003e\n\u003cp\u003eWhen this one dulls, you sharpen it — or send it back to Clarence Park and we will do it free, for as long as you own it.\u003c\/p\u003e\n\u003cp\u003eThe handle is pale figured timber against dark, which is the closest we could get in wood to a silver-grey hide. Full tang, contrasting pins, and the lightest-looking knife in a range where everything else is black or red.\u003c\/p\u003e\n\u003ch3\u003eThe Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Steak knife · [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e [   ]\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e [   ] HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Plain, [   ]° double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pale figured timber over dark timber, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFittings:\u003c\/strong\u003e Brass and steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e [   ] g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBracketed figures pending final production spec.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOr take the boxed set\u003c\/h3\u003e\n\u003cp\u003eFour knives, one of each breed, in a timber presentation box — $375. Eight, two of each, $750. Buy singly if you want a particular mix; buy the set if you want the box.\u003c\/p\u003e","brand":"Koi Knives","offers":[{"title":"Default Title","offer_id":47378230116540,"sku":null,"price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/files\/MurrayGreySteakKnife.png?v=1788139451"},{"product_id":"the-waygu-australian-steak-knife-misspelled-edition","title":"The \"Waygu\" | Australian Steak Knife | Misspelled Edition","description":"\u003ch3\u003eWe made three hundred of them\u003c\/h3\u003e\n\u003cp\u003eIt is spelled W-A-G-Y-U. Japanese cattle — \u003cem\u003ewa\u003c\/em\u003e for Japanese, \u003cem\u003egyu\u003c\/em\u003e for cattle. We know this. We have written it correctly on a pricing sheet, a purchase order and a shipping manifest.\u003c\/p\u003e\n\u003cp\u003eThen somebody typed it into the etching file with the Y and the G the wrong way round. Four of us checked the proof. Every one of us read what we expected to see rather than what was actually there, which is apparently a thing brains do, and we all signed off on it.\u003c\/p\u003e\n\u003cp\u003eThe error is etched into hardened steel. It does not polish off. And we did not find it on the first knife, or the tenth. We found it on roughly the three hundredth.\u003c\/p\u003e\n\u003ch3\u003eThe knife itself is right\u003c\/h3\u003e\n\u003cp\u003eThe plain edge is the whole point. Almost every steak knife you will be handed at a restaurant is serrated, and serrations saw — they grip the surface, drag, and leave a torn face that lets the juice run onto the plate. A plain edge slices. The cut stays clean and the steak keeps what is in it.\u003c\/p\u003e\n\u003cp\u003eIt also sharpens, which a serrated edge cannot. Send it back to Clarence Park whenever it needs it and we will do that free, for as long as you own it.\u003c\/p\u003e\n\u003cp\u003eDark timber over a full tang, same steel and same balance as the rest of the range. The blade does not know how to spell. It cuts exactly as well either way.\u003c\/p\u003e\n\u003ch3\u003eSo here is the deal\u003c\/h3\u003e\n\u003cp\u003eTwenty dollars off, because we would rather wear the mistake than pretend it is not there.\u003c\/p\u003e\n\u003cp\u003eThe corrected run will say Wagyu. These three hundred will not, and once they are gone that is the end of it. Somewhere between now and then, one of these is going to end up on a table where a guest picks it up, reads it, and looks at you.\u003c\/p\u003e\n\u003cp\u003eThat is between you and them.\u003c\/p\u003e\n\u003ch3\u003eThe Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Steak knife · [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e [   ]\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e [   ] HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Plain, [   ]° double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Dark timber, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFittings:\u003c\/strong\u003e Brass and steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEtching:\u003c\/strong\u003e Incorrect, permanently\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e [   ] g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBracketed figures pending final production spec.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eThe boxed sets\u003c\/h3\u003e\n\u003cp\u003eThe correctly-spelled sets are four knives in a timber presentation box at $375, or eight at $750. These misprints are sold singly only — we are not putting a typo in a gift box.\u003c\/p\u003e","brand":"Koi Knives","offers":[{"title":"Default Title","offer_id":47378231984316,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/files\/WayguSteakKnife_7382fb24-bc6c-4610-980f-3767acaf651a.png?v=1788139486"},{"product_id":"the-australian-steak-knives-4-piece-set-1","title":"The Australian Steak Knives | 4 Piece Set","description":"\u003ch3\u003eFour breeds, four knives, one box\u003c\/h3\u003e\n\u003cp\u003eThe Angus, the Hereford, the Wagyu and the Murray Grey — one of each, in a box.\u003c\/p\u003e\n\u003cp\u003eFour different handles, so nobody at the table has the same knife and nobody has to remember which one was theirs. It also means the set carries four different stories: a Scottish breed born without horns, an English one whose white face passes to every calf it sires, a Japanese word that simply means \u003cem\u003eJapanese cattle\u003c\/em\u003e, and an Australian breed that began by accident on the Upper Murray in 1905 when one cow produced twelve grey calves in a row.\u003c\/p\u003e\n\u003cp\u003e$380 of knives, and the box comes with them.\u003c\/p\u003e\n\u003ch3\u003eThe box\u003c\/h3\u003e\n\u003cp\u003eNot packaging. A timber presentation box the knives live in between dinners, which is the difference between a set and four knives that end up in a drawer with everything else.\u003c\/p\u003e\n\u003cp\u003eIt is also the reason this is the version most people buy. A boxed set of four is a wedding present, a fiftieth, a housewarming — an object you can hand over. Four loose knives in a padded satchel is not.\u003c\/p\u003e\n\u003ch3\u003eWhy a plain edge\u003c\/h3\u003e\n\u003cp\u003eAlmost every steak knife you will ever be handed is serrated, and the reason is not a good one. A serrated edge cannot be sharpened, so a manufacturer who assumes you will never bother has solved their problem rather than yours.\u003c\/p\u003e\n\u003cp\u003eIt also saws. The teeth grip the surface, drag through it, and leave a torn face on the cut that lets the juice run out onto the plate. A plain edge slices. The cut stays clean and the steak keeps what is in it.\u003c\/p\u003e\n\u003cp\u003eWhen these dull, you sharpen them — or send them back to Clarence Park and we will do it free, for as long as you own them. That offer is the reason the plain edge makes sense. A knife you can maintain is a knife you keep.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the set\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Angus\u003c\/strong\u003e — black G10\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Hereford\u003c\/strong\u003e — red timber over black G10\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Wagyu\u003c\/strong\u003e — dark timber\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Murray Grey\u003c\/strong\u003e — pale figured timber over dark\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eThe timber presentation box\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Steak knife · [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e [   ]\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e [   ] HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Plain, [   ]° double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFittings:\u003c\/strong\u003e Brass and steel pins, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e [   ] g each\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e [   ] mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBox:\u003c\/strong\u003e [   ]\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBracketed figures pending final production spec.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWant a different mix — two Angus and two Wagyu, say? Buy them individually. You won't get the box, but you will get exactly the four you want.\u003c\/p\u003e","brand":"Koi Knives","offers":[{"title":"Default Title","offer_id":47378379342012,"sku":null,"price":375.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/files\/SteakKnifeSet-2_4_6or8_ad58c50d-7e31-4669-aac8-882e9c919333.png?v=1788140903"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/collections\/Kookaburra-3.png?v=1788141328","url":"https:\/\/www.koiknives.com\/collections\/steak-knife-collection.oembed","provider":"Koi Knives","version":"1.0","type":"link"}