Stainless steel variant also available.

52100 or 1095 steels are both considered ‘carbon steel’. In reality every steel has carbon in it, these ones just dont have chromium so they aren’t considered stainless. This means they will naturally patina with use. Different food types will bring out a different coloured patina, telling the story of what the knife has been used on and reminding you of all the shared meals with loved ones each time you pick it up. This type of steel was once called ‘black steel’ and was considered a hallmark of excellent knife quality. This still rings true.

Both steel types are capable of taking a razor sharp edge and keeping it for a long time due to excellent toughness. When they eventually need to be re-sharpened they wont take forever either.