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D I N I NG | S T E A K K N I F E AND F O R K

STEAK KNIFE SERIES AND SPECIAL SETS

S H A R P A N D P R E C I S E for tender enjoyment.

Steak knife and fork set, 12-piece, in a wooden box True steak fans need a truly good steak knife to cut up every juicy steak precisely and safely. The six steak knives and steak forks in this high-quality set are made of polished Cromargan®: stainless steel 18/10. The sharp, serrated, special steel blades and pointed fork tines are perfect for enjoying steak. The set comes packed in a wooden box with an impressive bull’s head imprint.

Steak knife set, 6-piece Precision forging means these WMF steak knives have an extremely sharp serrated edge and are very long-lasting, making them perfect for crispy and juicy steaks. The blade is made of polished stainless Cromargan® forged from a single piece and hardened as a whole. The six knives with a striking bull head embossing are hygienic, acid proof, dishwasher-safe and packed in an attractive wooden gift box.

Nuova series Knives and forks in the Nuova series are made of Cromargan®, dishwasher-safe and available in sets of 2-piece, 6-piece or 12-piece.

If you have a juicy steak on your plate, it’s good to have a sharp knife in your hand. Steak cutlery must in- clude a knife with a particularly sharp blade made of special blade steel. It easily cuts through barbecued meat with crispy crusts and also glides through thick meat like butter. The steak fork has extra-long and sharp tines to pick up the pieces of meat. The outer edge can be used to cut up baked potatoes and vege- tables with ease.

Ranch series For the knives and forks of the Ranch collection, WMF has combined Cromargan® stainless steel with riveted oak handles. These special items of cutlery should be cleaned by hand and are available as sets of 2-piece, 6-piece or 12-piece.

Shoulder, rib or loin, roasted, fried or grilled, seared, sous vide or slow cooked, fillet, steak or goulash – meat in all its forms and prepared in a multitude of ways is a popular and valued food all over the world, especially when it’s prime quality and organic. But what makes a par- ticular piece of meat special? The entrecôte is known in southern Germany as the high rib, or in English as ribeye steak . It comes from the front part of the cow’s back, is lightly marbled with fat and especially juicy. The fillet , also known as tenderloin , comes from the inside muscles of the loin and is considered the finest piece of beef. As the muscle on the back is hardly used, the fillet is particularly tender, lean and fine-textured. Preparation is easy: fry on each side for three minutes, then leave to rest for a few minutes. Rump steak is cut from the rear part of the back. It is very juicy and has a border of fat on one side that should

not be removed when frying or grilling. Cutting slits in the fatty edge up to the meat prevents curling up during cooking and ensures even cooking. Dry-aged beef is matured in a salt cave. This makes the meat as tender as butter, with a typically nutty, rather mild flavour. Named after the shape, the T-bone steak is an American classic and like the porterhouse steak comes from the rear part of the back. The bone lends an intense meaty flavour. On one side of the T-bone is the fillet, on the other the rump steak. T-bone steaks are heavily marbled, while porterhouse steaks have a larger piece of fillet. Tastes may differ, but when enjoying steak you can’t compromise when it comes to the knife and fork. The WMF steak knife and fork set offer long-lasting sharpness and precision for every cut of meat.

Kansas series With its steak knives, the WMF Kansas collection is the stylish answer to the trend towards upmarket meat dishes. The 12.7 cm blades are made of special blade steel, which has a particularly long-lasting sharpness and cuts effortlessly through meat. They are offered as a 6-piece steak knife set.

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