Some steak enthusiasts swear by serrated knives, while others prefer non-serrated.
Non-serrated knives do tend to deliver neater and cleaner cutting action. However, serrated knives need sharpening less regularly than non-serrated blades do.
A good middle ground between these blade types is a micro-serrated blade, which combines the elements of a flat and serrated blade and delivers clean cutting action as well as durable sharpness.