Here they are in all their glory but they have to be used on a good steak to grasp their true value. 
These knives are straight edged. They do not have a serrated edge like a lot of the knives that are supplied by restaurants and steal houses to cut the steaks. Restaurants have the problem of supplying a knife to a diner that will cut their meat with little effort, then the knife is put in a commercial dishwashing machine where it is jostled about in contact with other knives, forks and spoons which quickly dull the cutting edge. It would be bothersome, time consuming and expensive to have to sharpen the knives after one diner used it so restaurants typically supply the diner with a steak knife with a serrated edge which can get slightly dull while still maintaining the ability to saw through meat thus allowing the diner to reduce the meat to small, bite size pieces. That’s not the easiest or the best way to cut a steak. A straight edged knife will do it with less effort and provide a clean cut piece of meat with all of the juice and flavor still in it instead of some of the flavor being lost and poured out onto the plate.
Senken has nine different steak knife sets on their current website that fall into either straight edge or serrated edge. All will work to cut meat but my preference is for straight edged steak knives which will slice thru the meat and leave all of the juice and flavor in the meat. A serrated edged knife will saw or rip thru the meat allowing some of the juices to escape making the meat a little less tasty and looking like it was ripped during cutting. I do not care for that look. Rather than grasp and cleanly slice, serrated steak knives shred—it’s a gruesome sight to behold. This is especially evident with a stringy piece of meat like skirt steak, which the Amazon Basic [serrated] Steak Knives and HENCKELS Accent [serrated] Forged Steak Knives absolutely eviscerated. Instead, I found non-serrated knives with smooth blades cut through steak much more readily and without destroying the fibers of the meat. Rather than tugging, sharp non-serrated knives sliced straight through the meat with no sawing. This was in keeping with what we found in our previous tests, so I can assuredly say: avoid serrated steak knives and use straight edged blades at all costs!
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