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.