Chicago Cutlery Centurion 4-Piece Steakhouse Knife Set
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- Heavy-duty forged blade with full bolster add safety and balance
- Exclusive Taper Grind edge technology for optimum sharpness, edge retention and easier resharpening
- Full tang blade extends from tip of the knife to end of the handle for added balance and strength
- High-carbon stainless steel blades resist rust and stains for lasting beauty
- Triple compression stainless steel rivets secure the handles to the blade for increased safety and stability
Top Customer Reviews
I made a mistake in purchasing these. I did not realize their size or the serrated edge.
These knives are just what they say. Steakhouse knives. Don't get me wrong. If they are what you are looking for then they are very good knives for the price, as Chicago Cutlery usually is. But:
These are very much like what you would find in an inexpensive steakhouse. Better even. They are certainly not dinning room knives. They may qualify for casual in-house use. They are quite nice for outdoor steak grilling time.
The handle is large and thick and just over 5 inches long. A ½ inch larger than on the Chicago Cutlery Centurion 8 inch Chef Knife. The blade is just under 5 inches long. It is quite wide from edge to the back of the blade, 1- 1/16 inch. So wide that they will not fit into the steak knife slots on my knife holder. The last half of the blade is serrated. (No true steak knife should have a serrated edge.) Serrated blades do not cut, they saw and tear meat. The advantage of serrated is that they rarely have to be sharpened and they will still saw. These knives do not come very sharp, but because of the serrations, will do ok,
I wish I had a grinder so I could grind down the blade to a more household size, and get rid of that serrated edge. I don't know what to do about the giant handle. While they can be used for the household, they just don't look right for that purpose.
If you eat a lot of steak and other meats, and want a heavy-duty knife that you don't have to sharpen, this is the knife for you. Well made, excellent value.
I'd prefer something just as sturdy, but a little smaller and dishwasher-safe.
After using these knives for over a year I prefer them over my smaller steak knives. These are definitely my go-to knives when I want something powerful enough for a thicker or tougher piece of meat, but I also usually grab them for regular steaks, chicken, etc. as well even though they _are_ a bit overkill. I even use these in the kitchen when I need a short, sturdy and sharp blade. The blades have stayed nice and sharp after 100+ uses. The handles have faded a little from twice weekly washing in the dishwasher, but otherwise they have held up great.
P.S. Any household chef knows you never put quality knives in a dishwasher - regardless of what the manufacturer says! :)
Most Recent Customer Reviews
I am not really a steak eater, but I bought these knives as all purpose kitchen knives, for vegetables etc. Read morePublished 22 months ago by Nick Vasey
These knives cut steak well, but they are much bigger than I expected. We use them, but would have preferred smaller knives.Published 23 months ago by Paul B.
We have had these knives for quite some time and we love them. We loved them so much that we also bought these for our son and his wife for Christmas. Quality made.Published on June 9, 2013 by sternbul
bought these as a gift for a steak lover and they work great. For the price point, they compare to much higher priced items and perform just as wellPublished on March 27, 2013 by K Lynn
These are larger than i thought they would be, though someone did mention that they were very large, like steak house restaurant's version would be. Read morePublished on November 24, 2012 by Rebecamyth
These knives are similar to the knives you are given at Outback, etc...except even BETTER. At nearly 12 inches long they have great weight and a nice look. Read morePublished on September 7, 2012 by rbarnes19807
I love these steak knives... they're heavy and very sharp, like a real steak knife!Published on April 14, 2010 by Randy Thomas