STK Las Vegas Introduces $12,000 Pink Sapphire Encrusted Steak Knife

Sky Nellor – SKAM Artist DJ and former Guess model, Sky Nellor dined with STK Las Vegas’ new Pink Sapphire encrusted steak knife
STK
 at The Cosmopolitan of Las Vegas has introduced a new pink sapphire encrusted steak knife, which was used for the first time on Monday, July 2 during STK’s Magnum Monday Industry Appreciation Dinner Party. SKAM Artist DJ and former Guess model Sky Nellor was the first to use the knife, which contains 6.5 carats of round brilliant cut sapphires (Photo credit: Gabe Ginsberg)

STK Las Vegas’ new Pink Sapphire encrusted steak knife

STK Las Vegas’ new Pink Sapphire encrusted steak knife

Photo credit: Gabe Ginsberg,

The knife is valued at $12,000 and was inaugurated with the restaurant’s mouth watering Bone-in Filet. The knife was designed exclusively for STK Las Vegas by Jason of Beverly Hills.

This knife now makes a set and compliments STK’s other bejeweled knife, which was used by Stratosphere headliner Frankie Moreno. The original bejeweled knife is diamond encrusted and contains 5 carats. It is valued at $15,000 and was also designed exclusively for STK Las Vegas by Jason of Beverly Hills.

STK, the swank, hip steakhouse at The Cosmopolitan of Las Vegas has been recognized with a variety of accolades including “Best Steakhouse on the Strip” by Las Vegas Review-Journal 2012 “Best of Las Vegas” readers’ poll, “Best Pre-Club Dinner” by Las Vegas Weekly’s 2012 Weekly Awards and“2012 Diners’ Choice Awards” for Open Table’s Top 100 Hot Spot Restaurants in the United States.” STK is open seven days a week, from 5:30 p.m. – midnight. Dubbed “Not Your Daddy’s Steakhouse,” Executive Chef Stephen Hopcraft serves up tantalizing steaks and mouth-watering sides. STK Las Vegas is located in the P3 Commons at The Cosmopolitan of Las Vegas, 3708 Las Vegas Boulevard South. Reservations can be made by calling 702.698.7990. For more information, visit www.stkhouse.com.  Follow us on Facebook at STKLasVegas or Twitter @STKLasVegas.

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