This slender little knife converts a thick New York strip steak into bite-size pieces, though its blade is a tad thicker than that of the best steak knives. Having serrated edges on the front half of its blade, it tends to tear a steak"s fibers rather than slice precisely through them. The handle is classic three-rivet style, with a full tang. International Fine Edge is an inexpensive cutlery line made in countries other than Henckels"s home of Germany. These knives don"t have bolsters and the steel is of lesser quality than Henckels"s premier lines--the blades are less strong. --Fred Brack