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Serious cooks demand Carbon steel for serious sharpness. Much harder and tougher than stainless alloys, Carbon steel holds an edge longer and can be easily restored. To make the most of the carbon steel, we have ground the blade with an extra-wide double bevel and a finished edge angle of 15º per side. This complicated blade grind yields razor like performance without sacrificing strength. For added measure, we’ve reinforced the tip, then “crowned” spine and return of the blade until no rough edges were left behind. The surface of our Carbon blades is refined with a ceramic stonewash finish to improve stain resistance and give a smoother cutting experience. Each blade shape is precision ground with unique geometry to enhance its intended use.

Messermeister has created a radical new performance-driven design to optimize the extreme cutting ability of our Carbon steel blades. Our high handle position maximizes comfort with a ramped bolster and integrated control surfaces that guide the users hand to the perfect mounting position. The beautiful handle material is made from ultra-tough Spanish hardwood shavings stabilized with non-phenolic, natural resins. The natural resins make the handles hundreds of times more durable than raw wood, but still have the same warm feel.


Carbon knives are sharp, but not fragile. Carbon steel is much tougher than stainless steel. It holds a fine edge up to twice as long and can be easily restored. 

Serious cooks rely on Carbon steel for blades that always perform at their best. To keep them looking great, follow these simple rules:


Hand wash and thoroughly dry them. 
Avoid using dishwashers.


Clean immediately, especially after cutting salty or acidic foods like tomatoes and citrus.


Regularly apply a light coat of mineral oil or cooking oil using a paper towel.

Over time, carbon steel forms a protective patina that is usually charcoal- colored. However, if exposed to oxygen and moisture, it can develop damaging red rust. To remove red rust, use products like Flitz or Barkeeper’s Friend, which have abrasives and a neutralizing agent. Alternatively, lightly scrub with a nylon brush and baking soda.

To protect your knife, apply a light coat of mineral oil to disperse moisture and allow the protective patina to develop. Avoid contact with corrosive agents like bleach, citric acid, vinegar, or salt, as they can cause corrosion, especially when the knife is new.