I honestly don't see a reason for spending much on steak knives, and I prefer a serrated steak knife. Since it's being used almost 100% of the time on glass or stoneware plates, the edge is going to take a beating that no good knife should be put through. A halfway decent serrated knife will give years of service with little or no sharpening.
The ones I use most often came with the set of Cutco knives that my wife got suckered into buying about 15 years ago. The 8 steak knives are the only items from the set that we still use, along with the block that came with them. I have never done a thing with them except put them in the dishwasher, then back in the block. They still perform like they did when new, and if they ever do show signs of deteriorating, I can toss them with a clear conscience.