Carbon steels are particularly pure steels in which the carbon component is the most dominant in steel. Carbon steels are not resistant to rust and require maintenance and care on the part of the user. If you leave your carbon knife wet, it will start to rust. In fact rust treatment is quite common in the use of carbon steels, but also a very simple and normal thing. For those for whom maximum sharpness is important, for those who need a knife that will maintain that sharpness for hours of work in the kitchen, and for those who work with delicate raw materials such as fine fish / sashimi - carbon steel is the right choice.
To date, no carbon steel knives have been brought to some places for fear that the many user will reject them, and will complain that they cannot be washed in the dishwasher or that they will rust. We believe that with a brief explanation and proper guidance on our part, and a drop of discipline on your part, you will find that carbon steel knives offer a whole new world of performance. In conclusion - carbon steel = maximum performance, a little more maintenance and discipline.