Messermeister Carbon kitchen knives: for professionals, by professionals

Features of Messermeister Carbon

Messermeister Carbon: for the planet

Messermeister is launching a new initiative called 'Forge' in collaboration with top chefs. This initiative gives chefs the opportunity to create the kitchen knives of their dreams, and 20% of the profits will be donated to a non-profit organization of the chef's choice. With this project April Bloomfield supports GreenWave. GreenWave trains and supports regenerative ocean farmers to create job opportunities and protect the planet.

Messermeister Carbon: carbon-steel blade

Carbon-steel knives are a popular choice among professional chefs. Due to the higher hardness of the steel, Messermeister Carbon kitchen knives offer serious sharpness and stay sharp much longer than stainless-steel knives. The blade is ground with precision, with an extra-high bevel and a sharpening angle of 15º per side! The blade has a stonewashed finish for a tough look. You're also less likely to see traces of use, which is great in professional kitchens. Please note; carbon steel is not very corrosion resistant, but it will form a protective patina in time. Read more about the patina of carbon-steel kitchen knives here.

Messermeister Carbon: handle

Messermeister came with an entirely new performance-driven design to optimize the extreme cutting ability of the carbon-steel blades. The relatively high handle position maximizes comfort with a ramped bolster and integrated control surfaces that guide the hand to the perfect position. The handle made from pakkawood is comprised of layered Spanish hardwood stabilized with non-phenolic, natural resins. The natural resins make the handles more durable than raw wood, while still having the same warm feel.