Chicago Cutlery 42S: The Classic Steak Knife Explained
The Chicago Cutlery 42S is a steak knife that's been in continuous production for decades, and it's still one of the best-selling budget steak knives in the US. If you've seen it in a family member's kitchen drawer or are trying to figure out whether to buy a set, here's what you actually need to know. The 42S is a solid, no-frills steak knife that cuts well, holds up to dishwasher use, and costs very little. It's not glamorous, but it works.
This article covers the design and construction, how it compares to competitors at similar prices, what long-term ownership looks like, and whether there are better options worth spending more on.
What the Chicago Cutlery 42S Actually Is
The 42S is a 4.5-inch serrated steak knife with a full-tang construction and a traditional black Pakkawood handle. "42S" is Chicago Cutlery's model designation, with the 42 indicating it's a 4.5-inch blade and the S indicating a serrated edge.
Steel and Construction
Chicago Cutlery uses high-carbon stainless steel across their product line, typically a grade comparable to 420 or 440A stainless. This is not premium steel by any measure. It's soft enough (around 52-55 HRC) that it doesn't hold an edge as long as harder German or Japanese steels, but it's also easy to maintain and very resistant to rust and staining.
The full-tang construction is worth noting at this price point. Many competing steak knives in the $20-40 for a set of 8 range use partial tangs, which can lead to handle wobble or separation over time. Full-tang construction on the 42S means the blade steel runs the full length of the handle, secured with three rivets. This contributes to a solid, balanced feel.
Handle Material
The Pakkawood handles are compressed wood composite stabilized with resin. They're more moisture-resistant than solid wood handles, less likely to crack, and can tolerate dishwasher use better than natural wood. The dark brown-black color is classic and doesn't show staining easily.
One honest note: the finish on the handle varies by production batch. Older models had a richer walnut appearance; newer production runs sometimes look slightly more uniform and less natural. Both are durable, but some buyers find older sets more attractive.
Serrated vs. Straight Edge
The 42S uses a serrated edge, which is the right choice for a steak knife that needs to stay reasonably sharp through dishwasher cycles and years of use. Serrated edges hold onto cutting ability much longer than smooth edges when subjected to harsh cleaning. The trade-off is that when a serrated knife finally does dull, it requires professional sharpening or replacement rather than a quick pass through a sharpener.
How Chicago Cutlery 42S Compares to the Competition
At $20-35 for a set of eight, the 42S competes primarily with other house-brand and budget steak knife sets.
vs. Victorinox Swiss Classic Steak Knives
Victorinox's steak knives (around $60-80 for a set of six) use better steel with a harder temper and sharper edge geometry. They're noticeably better at cutting. But they cost roughly 3x as much per knife. For daily family dining on weeknights, the performance difference rarely justifies the price difference.
vs. Amazon Basics or Generic Sets
Fully generic steak knife sets at $15-20 for eight typically skip the full-tang construction and use poorer quality steel. The Chicago Cutlery 42S is a clear step up from these in durability and cutting feel.
vs. J.A. Henckels Steak Knives
Henckels makes steak knives in a similar price range to Chicago Cutlery. Both are acceptable options. Henckels edge geometry tends to be slightly sharper out of the box; Chicago Cutlery handles are often preferred for ergonomics.
For broader knife set comparisons that include steak knives as part of a complete package, see our Best Kitchen Knives roundup.
Long-Term Ownership: What Happens After a Few Years
Chicago Cutlery 42S steak knives are among the most reviewed knives in their category simply because they've been selling for so long. Here's what long-term owners consistently report:
What holds up well: The handles remain firmly attached. Rivets don't loosen. The Pakkawood doesn't crack or warp even with regular dishwasher use. The blade doesn't rust or develop significant staining.
What degrades: The serrated edge does eventually dull. This typically takes 3-7 years of regular use, depending on dishwasher frequency and the foods being cut. When the edge dulls, the knife becomes more of a tearing tool than a cutting one.
The replacement vs. Sharpen question: Having the serrations professionally sharpened costs $5-15 per knife, which approaches the replacement cost of the knives themselves. Most owners at this price point simply buy a new set when the edge degrades rather than sharpening.
Dishwasher Safety
Chicago Cutlery states that 42S steak knives are dishwasher safe. They are more dishwasher tolerant than most knives due to the serrated edge (which doesn't require the same precision maintenance as a smooth edge) and the Pakkawood handle. That said:
- Wash on the top rack when possible
- Don't crowd them against other metal items that can nick the blade
- Dry promptly after the cycle to prevent water spots on the blade
If you hand wash and occasionally towel dry, these will outlast their dishwasher-use lifespan by a meaningful margin.
How to Choose the Right Set Size
Chicago Cutlery sells the 42S in sets of four, six, and eight. The eight-piece set is almost always the best value per knife. Unless you're outfitting a very small household, the eight-piece is worth it.
Chicago Cutlery also sells the 42S individually, which is useful for replacing a lost or damaged knife without buying a complete set. This is a minor but practical advantage over brands that only sell full sets.
For guidance on complete knife sets for equipping a full kitchen, our Top Kitchen Knives guide covers the range from budget to premium.
FAQ
How do I sharpen Chicago Cutlery 42S steak knives?
The serrated edge requires a ceramic rod or a specialty serrated knife sharpener. Standard whetstones and pull-through sharpeners won't effectively reach the serration valleys. For light touch-ups, a thin ceramic honing rod drawn lightly through each serration works reasonably well. For a fully dull edge, a professional sharpener is the better option.
Are Chicago Cutlery knives made in the USA?
Chicago Cutlery was historically a Chicago-based American manufacturer. The brand is now owned by World Kitchen and production has moved. Current production knives, including the 42S, are manufactured in China. This is typical for the price category.
What is the difference between 42S and other Chicago Cutlery steak knife models?
Chicago Cutlery makes several steak knife lines with different handle materials and blade widths. The 42S is part of their Walnut Tradition series with the Pakkawood handle. Other models use stainless or synthetic handles. The 42S is consistently their most popular steak knife model.
Can these be used as butter knives or are they only for steak?
The serrated edge technically works for any soft food, but these are designed and balanced for cutting meat at the table. Using them as multipurpose utility knives is fine but not their intended use.
The Bottom Line
The Chicago Cutlery 42S is an honest, durable steak knife at an honest price. You're not getting premium steel or a razor edge, but you are getting full-tang construction, a handle that holds up, and serrations that stay functional through years of normal family use.
If your current steak knives are falling apart, these are a reliable replacement. If you want to step up to something genuinely better, double your budget and look at Victorinox or Wusthof steak knives.