Our blades of carbon steel are made from discarded circular saw blades. While stainless steel is the most common material for kitchen knives, carbon steel is often the preferred choice of culinary professionals. That’s because a carbon steel blade, when properly cared for, holds a sharp edge for a long time.
Because there is a relatively large amount of carbon in the steel, the blade is very hard, but therefore not stainless. This means that the knife discolours quickly, especially when fruit acids are involved, for example. Depending on what you have cut, you can find different shades of grey on the blade. This is also called patina and is nothing to worry about. The patina partly ensures that the knife is less susceptible to rust in the long term. The knife will never become rust-free, which is why good maintenance is important.
Popular in Japanese cooking, the nakiri knife features a straight, squared-off blade similar to a guillotine. The shape of the blade dictates the cutting action, slicing straight down instead of rocking back and forth. Instead of a tapered edge, the nakiri’s straight cutting edge produces consistent and even slices with an easy chopping motion.
A Nakiri is used to cut, slice and mince vegetables. The Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. Not surprisingly the Nakiri is very popular among vegetarians.