For centuries, carbon steel has been the material of choice for artisans and chefs seeking sharp, durable, and high-performance blades. While stainless steel knives gained popularity in the 20th century for their ease of maintenance, carbon steel is making a strong comeback among serious cooks and professionals who prioritise precision and longevity in their kitchen tools.
Carbon steel is a blend of iron and carbon, with carbon content typically ranging from 0.5% to 1.5%. The presence of carbon is what allows the steel to be hardened, which results in a sharper and longer-lasting edge. Unlike stainless steel, which contains chromium for rust resistance, carbon steel has a simpler composition that enhances its ability to form a fine, keen edge.