Steak is one of those joyous, immensely satisfying meals. A good fillet can be a melt-in-the-mouth wonder, though recently I’ve been opting for a ribeye, with its lacing of fat offering all that extra flavour. As with any indulgent occasion, there's a ritual that accompanies it - and as with any of these rituals, any true Obsessive insists on the right tools and accessories for the job. When it comes to eating steak, this means you should always pay your respects to the meat by using a good quality steak knife. In fact, if I’m presented with a mediocre steak knife in a restaurant, often I regret even ordering the steak.

David Mellor steak knives are anything but mediocre. They are designed today by David's son, Corin Mellor, who hand-files every prototype he designs, to perfect the balance and the feel of the blade. Cast from a high-carbon stainless steel, the blades are highly rigid and strong. Most importantly, they can be very precisely ground, for the ultimate sharpness. The blades are also ‘ice-hardened' by plunging them into a tank of liquid nitrogen and cooled to -80°C. Not only does this give the blade a sharper edge, but it will stay sharp for longer.