Sabatier K Chef's Knife, 10", Carbon Steel

Carbon steel holds a finer edge and sharpens more effectively than stainless steel, making it a chef’s favourite companion in busy kitchens. However, carbon steel is prone to oxidisation or rusting if neglected. The best way to avoid this is to use regularly, and wash and dry straight after use. To avoid rust, the blade should never be left soaking in water, or kept in a damp environment. As with any high-quality knife, carbon steel knives should not be put through a dishwasher, especially if they have wooden handles. We recommend washing the blade as soon as possible after use and to wipe any remaining moisture off with a tea towel. Store individually in a knife block, knife sleeve or on a magnetic rack. Oil lightly with a neutral oil (i.e, vegetable, or camellia), from time to time before storage as this will protect the blade from moisture. Over time and use, the blade of the knife will change colour and develop a patina (often varying shades of grey, blue and green) — this is normal, and often desired by users as it creates unique character and personality to the blade, whilst also creating a protective layer on the steel.