Messermeister Carbon

Living With Carbon Steel

• Patina: the blade darkens and changes color as you use it, which helps protect the steel
• Dry right away: wipe the blade after cutting acidic foods and dry it after washing
• Oil now and then: a light coat of food-safe oil before storage prevents rust

The Knives

Bunka Chef's Knife

The 8" bunka chef's knife is the everyday blade of the collection, built for chopping, slicing and fine tip work.

Chef April Bloomfield 6.5" Chef's Knife

A compact chef's knife developed with acclaimed chef April Bloomfield in the same Carbon steel.

Slicers and Small Knives

The 9" slicer and 9" scalloped knife cut roasts and bread, while the paring and utility knives handle detail work.

Who Carbon Is For

• Knife enthusiasts who enjoy carbon steel and the patina it builds
• Cooks who will wipe and dry the blade after each use
• Anyone collecting chef collaborations, including the April Bloomfield knife

How It Compares

Choose Carbon over Kawashima if you want reactive carbon steel and its patina. Choose Kawashima if you want hard steel without the rust risk, or Meridian Elite for a tougher stainless blade.

Frequently Asked Questions

Where are Carbon knives made?
Carbon knives are handcrafted in Italy.

Will the blade rust?
Carbon steel can rust if left wet. Dry it right away and it will build a protective patina over time.