The 4 Best Carbon Steel Chef's Knives of 2024, Tested & ...

Straight to the Point

Most of the carbon knives I tested were capable, but a few were notably better than the others. The Zwilling Kanren 8-inch Chef's Knife stood out for its comfortable balance and easy-to-maintain stainless cladding. For a more traditional option, the Misono Swedish Carbon Steel Gyuto featured an asymmetrical bevel and acquired the classic carbon steel patina.

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Knife enthusiasts love carbon steel knives. Editorial director Daniel Gritzer has praised them as the go-to choice for "serious cooks," and I completely agree. The appeal lies not just in the aesthetic of the knives, which display dark patterns of patina and stains across the blade. Blades made with high-carbon steel are harder than typical stainless steel options, allowing them to achieve and maintain an extraordinarily sharp edge when sharpened.

However, many home cooks feel intimidated by the idea of owning a carbon steel knife, as traditional high-carbon blades require extra care to prevent rusting or chipping. As Daniel pointed out, "It forces the cook to treat the blade with some real respect." But here’s a little secret: the extra maintenance isn’t as burdensome as it sounds, and it's worth the effort. Even better, there are low-maintenance high-carbon options available that are fantastic.

To identify the best carbon steel chef's knives, I tested 11 models, all with blades approximately eight inches long and priced between $35 and $450. I chopped, minced, and sliced with each knife, ranking them based on agility, sharpness, and user comfort. Most knives exceeded my expectations, leading me to identify four exceptional winners. Whether you're searching for a traditional carbon steel knife that commands respect or a low-maintenance high-carbon stainless blade, you have choices.

The Tests

Serious Eats / Ashlee Redger

• Blade Sharpness Test: I used a professional blade edge tester to measure each knife's sharpness when new. The tester evaluates the force required to sever a calibrated wire; the lower the score, the sharper the knife.
• Paper Test: I ran the edge of each knife down a piece of printer paper to see if it sliced cleanly or tore. I compared this pre-use sharpness to post-use performance.
• Tomato Test: I sliced one tomato with each knife and noted whether the edge smoothly penetrated the skin.
• Shallot Test: I minced a shallot with each knife to assess its deftness, also noting how effectively each knife could "rock chop" for quick, precise cuts.
• Sweet Potato Test: I chopped a large sweet potato with each knife to evaluate performance against a hard vegetable, noting any resistance and the pressure required to cut through.
• Bell Pepper Test (Winners Only): I used the top-performing knives to slice three bell peppers each, noting how deft and controllable they felt through the pepper skins.
• Cleaning and Usability Tests: Throughout testing, I recorded the comfort levels of each knife during use and adhered to their care instructions, washing and drying them immediately after use.

What We Learned

What's the Difference Between Carbon and Stainless Steel Knives? (Hint: It's Complicated)

For those not deeply involved in metallurgy, distinguishing the differences between various steels used by knife makers can be challenging. Their designations often provide little clarity, as they may have alternate names dependent on the manufacturer. The carbon steel used in Zwilling Bob Kramer and STEELPORT knives differs from Blue II carbon steel found in Shun Narukami, mainly due to their molecular composition.

By definition, all steel contains some carbon. Generally, the more carbon it possesses, the harder the steel will be. Carbon steel blades are known for their wear resistance, allowing them to maintain sharpness longer than stainless steel. While there’s no official metric for what qualifies as high-carbon, the term generally refers to blades with at least 0.6% carbon content by weight (up to approximately 1.5%). In contrast, stainless steel contains at least 10.5% chromium, providing increased resistance to corrosion but reducing potential hardness.

Dr. Larrin Thomas, an expert in metallurgical engineering, explains that stainless steel knives initially suffered mistrust due to their softer nature compared to carbon steel, causing their edges to dull quickly. This stigma remains today.

Stainless steel chef's knives are softer and less likely to discolor after use.

Since then, steel technology has advanced, blurring the lines between stainless and carbon steel. Various types of knife steels contain differing amounts of carbon, chromium, and other elements (like molybdenum, vanadium, and tungsten) that enhance attributes such as hardness, wear resistance, corrosion resistance, and toughness.

Non-Stainless Carbon Steel Requires (a Little) More Care

Serious Eats / Ashlee Redger

About half of the tested knives were non-stainless carbon steel, showing signs of stains upon exposure to acidic tomatoes. The MASAMOTO CT Series Japanese Gyuto and Misono Swedish Carbon Steel Gyuto were especially prone to discoloration. However, the Zwilling Bob Kramer and Thiers-Issard Sabatier Four Star Elephant were not far behind, developing overall blade darkening as well. A patina, akin to rust, is a protective layer against corrosion, preventing further damage.

Non-stainless carbon steel blades are more prone to discoloration and require thorough drying and rubbing with a spot of oil.

Although a patina doesn't prevent rust, I ensured the blades remained clean and dry when not in use. Keeping a damp cloth handy allowed for quick wipes during longer cutting sessions, and I washed each knife with warm, soapy water afterward. Although low-maintenance high-carbon stainless options, like my favorite Hast Selection Series and Shun Hikari chef's knives, were less vulnerable to rust, similar care practices help maintain any knife’s condition, avoiding prolonged exposure to moisture, acids, or salt. Additionally, non-stainless blades require a thin layer of mineral oil before long-term storage to protect against oxidation.

High-carbon blades also require caution during use. Extra carbon increases rigidity but also brittleness, making them more prone to chipping and breaking. Carbon steel knives are unsuitable for hard surfaces or tough ingredients, such as bones or frozen foods. Many tested knives, including the Shun Narukami and Zwilling Kanren 8-inch Chef's Knife, combined a high-carbon core clad in softer stainless steel via the san mai technique, enhancing resilience and maintenance simplicity.

A Broad, Rounded Blade Made Cutting Easier

Serious Eats / Ashlee Redger

Most tested knives averaged below 200 on the edge tester, equating their sharpness with utility razor blades. Their smooth slicing allowed me to focus on blade shapes and their effects on performance. I preferred taller blades for better leverage when applying force to dense ingredients. Knives with narrower widths required more effort during the sweet potato test. It was advantageous when the knife's edge slightly curved upwards toward the tip, a typical feature of Western-style knives.

The Zwilling Kanren knife, with its gently rounded belly, excelled at rock-chopping, making it efficient for mincing shallots. In comparison, the Messermeister Carbon Bunka Chef's Knife had a broad blade but a straighter edge, resulting in a less agile and controlled performance due to its thicker spine.

The Knife's Weight and Handle Shape Determined Comfort

Serious Eats / Ashlee Redger

Knives weighing eight ounces or more, such as the Messermeister, Zwilling Bob Kramer, and STEELPORT models, felt heavy and unwieldy. The Bob Kramer knife was a commendable slicer but felt cumbersome due to its thick, bulbous handle. I deducted points for its awkward grip. The Babish Chef Knife, with its rounded, inverted triangle handle, also felt uncomfortable. In contrast, lighter, more balanced knives like the Hast and MASAMOTO (around six-and-a-half ounces) offered a more ergonomic grip that narrowed toward the bolster.

The Criteria: What to Look for in a Carbon Steel Chef's Knife

Serious Eats / Ashlee Redger

The type of carbon steel knife you choose depends on your cooking style and the level of maintenance you’re comfortable with. Non-stainless carbon steel knives require more attention to prevent rust, while stainless-clad and high-carbon stainless varieties are less prone to corrosion.

A quality high-carbon chef's knife should be sharp out of the box and have a rounded belly for easy chopping. During testing, I favored blades around two inches tall at the heel with narrower spines (two millimeters or less) for an optimal balance of leverage and weight. Handle comfort is subjective, but I preferred gently curved grips that tapered towards the bolster.

Our Favorite Carbon Steel Chef's Knives

What we liked: This knife combined the best elements of German and Japanese designs into one exceptional tool. Its broad blade featured a rounded belly, enabling excellent rock-chopping akin to traditional Western chef’s knives. The full-tang handle provided great balance, especially while chopping tough ingredients. Its high-carbon core, protected by stainless Damascus cladding, ensured easy maintenance without rusting or staining.

What we didn’t like: It ranked lower in out-of-the-box sharpness compared to competitors, but that was indicative of their overall quality rather than a shortcoming of the knife itself. It is somewhat costly.

Key Specs

• Weight: 7.5 ounces
• Handle material: Black linen micarta
• Handle length: 5 inches
• Handle width: 0.8 inches
• Blade material: FC61 high-carbon stainless core, surrounded by 48 layers of stainless Damascus cladding
• Blade length: 8 inches
• Blade thickness at base of spine: 1.7 millimeters
• Blade height at heel: 1.9 inch
• Bevel: Western-style 50/50 symmetrical double bevel
• Out-of-the-box sharpness average: 152 (utility razor blade sharp)
• Care instructions: Hand-wash only. Clean with a damp cloth and mild dish soap, drying immediately after use. Hone with sharpening steel to maintain edge.

What we liked: After testing this model, I understood why Daniel Gritzer praises his similar Misono knife. It exemplified a conventional non-stainless blade, developing a patina and boasting a sharp edge. It requires more care to prevent rust, but the effort is rewarded by a knife that can be finely sharpened and holds its edge well. Its narrower handle might not suit those with larger hands, but it felt secure to me. Priced just over $100 during testing, it's an exceptional knife with surprising affordability.

What we didn’t like: As noted, this knife requires discipline to maintain. It began to discolor during the initial slicing tests. Its 70/30 bevel may complicate at-home sharpening, yet a professional sharpener can address this. The Misono's sturdy blade, though longer and with a shorter heel than most others, is better suited for push cuts than rock-style chopping.

Key Specs

• Weight: 5.6 ounces
• Handle material: Composite wood
• Handle length: 4.5 inches
• Handle width: 0.6 inches
• Blade material: Swedish carbon steel
• Blade length: 8.5 inches
• Blade thickness at base of spine: 2 millimeters
• Blade height at heel: 1.7 inches
• Bevel: Western-style Japanese 70/30 asymmetrical double bevel
• Out-of-the-box sharpness average: 137 (utility razor blade sharp)
• Care instructions: Hand wash with mild soap, drying immediately after use. Avoid using against hard objects to prevent chipping. Sharpen with a whetstone as needed. Apply a thin mineral oil layer before prolonged storage.

For more information, please visit Carbon Steel Round Bar.

What we liked: The Hast chef's knife stood out for its exceptional slicing ability, delivering smooth cuts during the tomato test and great control while mincing shallots. It adeptly handled raw sweet potatoes without snagging on tough skin. Made from high-carbon stainless steel, it was resistant to staining and discoloration. Priced at $80 during testing, it offers excellent value.

What we didn’t like: The stainless steel handle, while comfortable, lacked grip when wet. I also found its streamlined, all-metal design not quite as appealing as other knives in the lineup, though that was a minor critique.

Key Specs

• Weight: 6.5 ounces
• Handle material: 430 stainless steel
• Handle length: 5.5 inches
• Handle width: 0.9 inches
• Blade material: Japanese high-carbon stainless steel
• Blade length: 8 inches
• Blade thickness at base of spine: 2 millimeters
• Blade height at heel: 1.85 inches
• Bevel: Western-style 50/50 symmetrical double bevel
• Out-of-the-box sharpness average: 85 (utility razor blade sharp)
• Care instructions: Hand-wash with a soft cloth or sponge and mild detergent, drying immediately. Avoid using against hard surfaces. Maintain edge with a ceramic honing rod or whetstone at a 13 to 16-degree angle.

What we liked: Shun's reputation for making beautiful, capable knives was upheld by this model, which excelled in every test, including comparisons to its six-inch utility knife. Its attractive birch wood handle stood out, while the broad and rounded blade delivered impressive chopping capabilities. Layered with dual high-quality high-carbon stainless steels creating an eye-catching "hornet's nest" Damascus pattern, it was easy to clean and showed no signs of staining. The smooth cuts were a joy during shallot dicing.

What we didn’t like: The handle may feel bulky for smaller hands, and its higher price point makes it a splurge-worthy investment for any knife collection.

Key Specs

• Weight: 7.3 ounces
• Handle material: Birch pakkawood
• Handle length: 5.25 inches
• Handle width: 0.8 inches
• Blade material: Dual-core of VG10 and VG2 high-carbon stainless steel, layered to form a "hornet's nest" Damascus pattern
• Blade length: 8.25 inches
• Blade thickness at base of spine: 1.8 millimeters
• Blade height at heel: 2 inches
• Bevel: Western-style 50/50 symmetrical double bevel
• Out-of-the-box sharpness average: 158 (utility razor blade sharp)
• Care instructions: Hand-wash only with gentle dish soap and dry immediately after use. Avoid cutting hard surfaces. Store in a block, case, or sheath to protect when not in use, and periodically oil the wood handle with mineral oil.

The Competition

Also Recommended

• MASAMOTO CT Series Japanese Gyuto Chef's Knife: Its razor-sharp asymmetrical edge made slicing sweet potatoes and rubbery pepper skins effortless. While it felt secure in hand, the MASAMOTO performed closely to the Misono but went out of stock prior to publication. A similar model is still available from the Masamoto HC series (constructed with slightly harder carbon steel), although it remains untested.
• STEELPORT 8" Chef Knife: With its striking size and dark steel, this formidable-looking knife had a comfortably curved handle and a tall, sturdy blade that cut smoothly. Despite potential awkwardness due to its weight, it was priced around $450 during testing, making it less appealing relative to other options of similar quality.
• Shun Narukami 8" Chef's Knife: The san mai detailing on this knife, with its exposed carbon steel core forming a wavy pattern, was impressive as it developed a patina, highlighting the contrast with its stainless steel cladding. It performed comparably to other Shun knives with marginally more effort needed during sweet potato cutting.
• Zwilling Bob Kramer Carbon 2.0 8-inch Chef's Knife: Although a legendary figure in knife making, this design fell short of my expectations. Though sharp, its nearly four-millimeter thick spine and 10-ounce weight made it feel bulky. The bulb-shaped handle was also difficult to grip securely. While a high-quality choice for larger hands seeking a sturdy blade, it may not suit everyone.

Not Recommended

• Babish High-Carbon German Stainless Steel 8" Chef Knife: This affordable option at $35 had surprisingly good sharpness (112), ranking third in the group. However, it struggled in cutting tests and felt uncomfortable in hand. Despite being labeled high-carbon, its 1% German stainless steel only contains about 0.5% carbon, the lower threshold for high-carbon classification.
• Thiers-Issard Sabatier Four Star Elephant 8 in Carbon Steel Chef Knife: This knife's narrow blade lacked leverage at times and was among the lowest for sharpness. Cutting sweet potatoes felt akin to using a dulled carving knife, also sliding against the skin during tomato tests.
• Messermeister Carbon 8-Inch Bunka Chef's Knife: This knife demonstrated the least sharpness in tests, sliding off the tomato and struggling to cut shallots. Its thick, heavy blade felt unwieldy compared to more agile models.

FAQs

What is high-carbon steel? Is it good for knives?

Steel is generally termed high-carbon if it contains at least 0.5% or 0.6% carbon (up to about 1.5%). Higher carbon content contributes to steel hardness, and carbon steel blades can often achieve a finer edge than low-carbon stainless steel, retaining edges longer. However, they require more care to prevent rust.

What are the main disadvantages of a carbon steel knife?

While carbon steel is harder than most stainless steel, it is also more brittle, leading to chipping if mishandled or used against hard items like bones or frozen foods. Non-stainless carbon knives naturally develop stains and require strict care routines to mitigate rust, including prompt washing and drying.

How fast do carbon steel knives rust?

Rust can develop on a non-stainless carbon steel knife exposed to corrosive conditions in less than an hour, especially when new. Moisture, acids, and salt can hasten corrosion, so frequently wiping the blade and washing and drying immediately after use is essential. With proper care, a non-stainless carbon blade will develop a protective patina.

How do you remove rust from a carbon steel knife?

If rust appears, treat it immediately. Rust can spread and pit the blade over time. A rust eraser or abrasive sponge with a cleanser can effectively remove rust, but care must be taken to avoid scratches. To prevent rust, clean and dry the knife immediately after use and apply a light coat of food-grade mineral oil before storing.

How do you sharpen carbon steel knives?

Carbon steel knives are generally easier to sharpen than stainless steel ones and retain their sharpness longer. A whetstone is ideal for sharpening when cutting resistance increases. Ceramic honing rods or leather strops can be useful for maintaining the blade between sharpening sessions. Care should be taken, however, as high-carbon steel may chip with rough treatments.

Why We're the Experts

• Ashlee Redger is a food writer who has been reviewing equipment for Serious Eats since 2017. She has interned at America's Test Kitchen, developed products and restaurant menus for national brands, and created numerous recipes for home cooks.
• Ashlee has authored various reviews for Serious Eats, including nakiri knives and portable induction cooktops.
• To find the best carbon steel chef’s knives, she tested 11 models, evaluating them based on maneuverability, sharpness, comfort, and durability. Her top picks include options that are traditional, low-maintenance, budget-friendly, and splurge-worthy.