Serious cooks demand serious sharpness.
Messermeister’s new Carbon 6.5” Chef’s Knife, inspired and designed with April Bloomfield is anything but ordinary. This compact Chef’s knife has a deep wedge shape, raised handle, and shallow rocker, making it perfect for cutting on a board. It allows ample hand clearance and keeps the weight below the grip. The handle and blade have extra control surfaces, including a groove near the spine for an easy pinch grip. The knife’s curved design feels natural in your hand, and it performs with speed, responsiveness, and great control.
As a personal touch, artwork by Chef April Bloomfield adorns the back of the blade.
Much harder and tougher than stainless alloys, Carbon steel holds an edge longer and can be easily restored. We have refined the surface of our Carbon blades with a ceramic stonewash finish to improve stain resistance and a smoother cutting experience. Each blade shape is precision ground with unique geometry to enhance its intended use.
Messermeister has created a radical new performance-driven design to optimize the extreme cutting ability of our Carbon steel blades. Our high handle position maximizes comfort with a ramped bolster and integrated control surfaces that guide the users hand to the perfect mounting position. The beautiful handle material is made from ultra-tough Spanish hardwood shavings stabilized with non-phenolic, natural resins.
• Handcrafted in Maniago, Italy
• Performance Design
• Bohler K110 High Carbon Steel with a Ceramic Stonewash Finish
• Resin-stabilized Wood Handles
• 15 Degree Cutting Edge
• The Knife for Life Warranty
• 61.3-61.7 Rockwell
• 60/40 Grind
• 2.5mm Spine
• 6.3/8" Blade
• 4.3/4" Handle
• 12" Overall
Carbon knives are sharp, but not fragile. Carbon steel is much tougher than stainless steel. It holds a fine edge up to twice as long and can be easily restored.
Serious cooks rely on Carbon steel for blades that always perform at their best. To keep them looking great, follow these simple rules:
Hand wash and thoroughly dry them.
Avoid using dishwashers.
Clean immediately, especially after cutting salty or acidic foods like tomatoes and citrus
RULE 3Regularly apply a light coat of mineral oil or cooking oil using a paper towel.
Over time, carbon steel forms a protective patina that is usually charcoal- colored. However, if exposed to oxygen and moisture, it can develop damaging red rust. To remove red rust, use products like Flitz or Barkeeper’s Friend, which have abrasives and a neutralizing agent. Alternatively, lightly scrub with a nylon brush and baking soda.
To protect your knife, apply a light coat of mineral oil to disperse moisture and allow the protective patina to develop. Avoid contact with corrosive agents like bleach, citric acid, vinegar, or salt, as they can cause corrosion, especially when the knife is new.