Buying a carbon-steel chef's knife? For people who appreciate a good knife

Features of carbon-steel chef's knives

Traditionally, most if not all chef's knives were made of carbon steel. Stainless-steel chef's knives are a relatively new creation. We've gotten so used to stainless steel that we almost forgot the good qualities of carbon steel. Knives made from carbon steel can be sharpened to have a thinner and thus sharper edge than stainless steel. In addition, carbon steel tends to be a bit more flexible. This is even possible without access to high-tech production methods.

Japanese knives made from carbon steel

In Japan, carbon-steel chef's knives never went out of style. Steel types like Aogami (Blue Paper Steel) and Shirogami (White Paper Steel) are very common. Both types are great types of steel, but not stainless.

Robert Herder chef's knives

In Solingen, the use of carbon steel is very common, especially for Robert Herder knives. Their famous mill knives are usually made from carbon steel. The edges of these knives are ground according to the famous 'Solinger Dunnschliff', so these knives are razor-sharp.

What is carbon steel?

Carbon steel is steel with a high carbon content, but lacking in elements that would make the steel corrosion resistant. As a result, carbon steel is quick to discolour and can also form rust if not properly taken care of. Fortunately, there's a way to prevent this: forming a nice patina.