Discover all the carbon knives selected by KnifeLeader! Carbon knives are renowned in the kitchen for their extreme sharpness and long-lasting cutting capacity. These knives have an above-average carbon content, often around 1%. What is the advantage of carbon? This element is an important factor in hardness, strengthening the blade and making it lastingly solid. As a result, the edge of the cutting edge is much harder and can not only withstand further sharpening, but also hold it over the long term. That's why carbon steel kitchen knives are renowned for their sharp, long-lasting cutting ability! The composition of a carbon steel can vary according to its origin: for example, you'll find XC70 from Sabatier, Aoko Blue 2 Steel from Chroma, or Aogami Super Series from Moritaka. They all have one thing in common: the efficiency and durability of their cutting edge. Carbon knives are also easy to maintain, either with a sharpening gun or a Sharpening stone: their edge is easy to shape. It's important to note, however, that knives with carbon blades are oxidizable and require special care! They are designed for experienced cooks! Indeed, they often contain little (or no) chromium, which contributes to the alloy's rust-resistance. As a result, they are sensitive to humidity: wash them by hand (never in a dishwasher) and dry them immediately after washing. You can also oil them from time to time with mineral oil to protect them. Even if maintenance is different and more complex than for other knives, they are well worth the effort and will last you for years. These knives will make you forget all about stainless steel knives!