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High Carbon Steel FAQ

High carbon steels, as the name implies, have a larger ratio of carbons compared to other steels. This is to allow for better sharpness and edge retention, though it leaves the steel prone to rusting and chipping. High carbon steels require more care due to their ability to easily rust and chip, but can also achieve a sharper edge for a longer period of time.

You should use a high carbon steel knife if you want better performance and don't mind the extra care required. High carbon steels require more mainenance due to their ability to rust and chip. However, they can achieve a sharper edge than other steels and hold that edge for a longer period of time. In the end, it comes down to personal preference and comfort level.

While more work than a conventional stainless steel knife, high carbon steels can be more rewarding in the long run. To properly care for your knife, here are some things to do and to avoid.

To prevent rust from forming, never leave moisture on the blade. Have a clean, dry towel on hand to wipe the blade while cooking. Hand wash only with warm water and regular dish soap, and dry the knife immediately. Apply oil to the blade on a semi-regular basis, we recommend camellia oil. This will help prevent moisture from getting on the knife while it is in not in use.

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