Best Steak Knives02 Aug, 2020
Go serrated unless you can keep your steak knives sharp. Glass and ceramic plates will dull a non-serrated knife very, very, very quickly. Plates are harder than steel.
Reddit example: I am a bachelor and use a non-serrated knife as a steak knife but I keep it extremely sharp. This is the best option if you keep it sharp. On the other side of the coin my parents have only ever had one set of steak knives for as long as I can remember (25 years). They are serrated, partial tang, have never been sharpened, and have wood handles. They are always hand washed which probably explains why they have lasted so long. I wouldn't consider them sharp (to my standards) but they still cut a steak respectably well considering what they are.
A super cheap set of serrated steak knives can easily last 10 years and longer. Throw them out and buy a new set once a decade or so and you can save money in the long run and never have the hassle of having to get them sharpened or worry about maintaining them.Personally I would go german steel since it's softer and you'll be pressing up against a ceramic plate. Victorinox rosewood makes serrated and standard. Wustoff makes a decent looking set also. I wouldn't invest too much in steak knives, especially if going serrated. Pending the abuse, they'll need to be replaced every few years.
Get some Tojiro steak knives. They are my steak and every day knives and are Shun quality at a great price point. In France (and I believe also internationally renowned) Laguiole en Aubrac is top of the line in terms of materials and price, followed by other old, quality French manufacturers like Laguiole Honoré Durand and Fontenille Pataud. Be sure to search for name "Laguiole en Aubrac" (the ones with the bee), named after a village in the Aubrac region. Laguiole is not protected, so you can get all kinds of cheap crap called "Laguiole" on the internet.