Carbon Steel (Reactive)

Carbon steels are widely used in Japanese chef knives because they can be hardened to a high level which helps with edge retention but carbon steel reacts with the chemicals, acids and moisture in your food as you prepare it and develops a patina over time and the appearance of your knife can therefore change with use. 

It's a normal property of carbon steel as it reacts to the air and the chemicals you expose it to in the food you cut. This patina is unique to every blade and gives your knife a little character. Just need to follow our carbon steel care tips to get the most out of your carbon steel knife.

Carbon steel knives can vary in reactivity from mild reactions along just the cutting edge to fully reactive blades with reactive cladding steel.

Helping you find the perfect knives & accessories

Cutting Edge Knives is a family run business established in 2011 and based in the picturesque town of Holmfirth, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and accessories and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Over many years we've helped thousands of happy customers find their dream knife and look forward to helping you too.

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