Nothing beats a great steak – a pleasure to cook and even more of a pleasure to eat. Steak night doesn't come around very often for most of us, so when it does it should be the best that it can be. A central aspect to the perfect steak experience is the right knife. Instead of ripping a steak apart, a sharp blade glides through it making it easier to eat and taste better. Skalpel is a brand based in the North of England that specialise in the sharpest blades around. Not only does the Skalpel have a blade to be reckoned with, but its ergonomic construction means it's a pleasure to hold.
If you're like us and you obsess over every detail then you're going to love the Skalpel steak knife. It's a noticeably beautiful steak knife with a touch of sophisticated design sensibilities. Every utensil is handmade in Sheffield, the home of stainless steel, by Stuart Mitchell who has an unprecedented 35 years of experience in knife making. Naturally, we wanted to know more so we caught up Kim & Joe, founders of Skalpel, to ask them all about the new age of steak knives.
Please introduce yourselves?
We are Kim & Joe, founders of Skalpel.
When did you found Skalpel?
We founded Skalpel in 2018.
Is using a Skalpel better for the steak than another knife?
We believe great steak deserves a great knife. Our smooth edge blade is strong, sharp and precise. It also won’t tear the meat, unlike a more traditional serrated edged blade.
How did you begin crafting knives?
We had the original concept for the knife and then searched for the best knife maker we could find to create them. Stuart Mitchell was the best man for the job, he’s been making custom knives by hand in his Sheffield workshop for over 35 years.
What’s the key to a great knife?
We think knives should have a satisfying weight, feel great in hand and make cutting a joy.
What makes Skalpel a more satisfying experience than other knives?
For us the Skalpel is a modern, striking interpretation of a traditional steak knife that’s always a conversation starter at the dinner table. In hand, the craftsmanship and ergonomics of the knife speaks for itself. There’s only one way to create something this beautiful and that’s the hard way – through meticulous hand work. On average, Stuart will pick up and put down each and every Skalpel over 60 times during the production process.
Knife crafting has been around for millenia, have any of the techniques remained the same?
Even though our knife has a contemporary style, we employ many traditional techniques that our knife maker Stuart has mastered over 30 years.
Why does everyone need a Skalpel in their kitchen?
With a Skalpel in your kitchen there’s even more to look forward to when steak night rolls around. It’s the knife that your steak deserves.