Carbon steel is the workhorse of the knife industry, in use for nearly a millennia it holds a super sharp edge and is easy to sharpen at home.
SK-4 Carbon Steel. This is the preferred blade material of professional chefs the world over. It’s light, easy to sharpen and takes a very keen edge due to the fine grain structure of the steel.
NOTE: Blade may rust if left wet, this is NOT a stainless steel.