Carbon Steel
Carbon steel knives are loved for one main reason: they take an exceptionally keen edge. Responsive on the stones and capable of remarkable sharpness, they’re a favourite among cooks who enjoy the feel of a knife that can be maintained, refined and truly made their own over time. They do require a little more care than stainless steel — drying after use and keeping moisture at bay — but for many people that extra attention is part of the appeal. Honest, high-performing and full of character, carbon steel offers a more involved and deeply rewarding knife experience.
