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Essential Carbon Steel Parer & Chef's Knife Set

Carbon steel appeal.

$79 (Was ) + $ shipping surcharge
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Product Details

Messermeister has been making knives in the German tradition for over 30 years, and remains one of the only companies to finish their blades using the ages-old hot-drop, hand-hammered technique. Each knife is high-quality, heritage, and handmade. Their Plaza knives are made of carbon steel, whose properties make for the sharpest possible edge that's long-lasting, cut after cut. The steel will patina over time, almost like a visual reminder of all your time spent in the kitchen with this essential knife.

  • Made in: Germany
  • Made of: Polyoxymethylene handle, brass rivets, carbon & chromium non-stainless steel blade
  • Size: Paring knife is 8" L (3.5" blade); Chef's knife is 13" L (8" blade)

Messermeister knives are hand sharpened and pull through sharpeners are not recommended.

Carbon steel blades are not stainless and can rust within minutes of exposure to moisture and air. It is important to wash and dry them immediately after usage. Acidic foods can accelerate the oxidation process. If the blade spots with rust, it can be removed by applying a small amount of Barkeeper’s Friend or ZUD to a damp paper towel and rubbing the area until it disappears.

The best way to break in high carbon knives is to treat them with vinegar before the first usage. Dampen a paper towel with white vinegar and rub the blade extensively until the entire surface is wet. Let the vinegar sit on the blade for at least 5 minutes. Rinse off the vinegar and dry it immediately. Repeat these steps at least 2-3 times or until you see the blade begin to show a faint blue/grayish stain color. This color change indicates the blade is beginning to develop a patina. The patina will deepen with usage and act as a barrier to slow the oxidation process. The knives are now ready to be used on food.

Sourced from: Messermeister

Our return policy.

Photography by Rocky Luten & Bobbi Lin.

Care & Notes

Messermeister knives are hand sharpened and pull through sharpeners are not recommended.

Carbon steel blades are not stainless and can rust within minutes of exposure to moisture and air. It is important to wash and dry them immediately after usage. Acidic foods can accelerate the oxidation process. If the blade spots with rust, it can be removed by applying a small amount of Barkeeper’s Friend or ZUD to a damp paper towel and rubbing the area until it disappears.

The best way to break in high carbon knives is to treat them with vinegar before the first usage. Dampen a paper towel with white vinegar and rub the blade extensively until the entire surface is wet. Let the vinegar sit on the blade for at least 5 minutes. Rinse off the vinegar and dry it immediately. Repeat these steps at least 2-3 times or until you see the blade begin to show a faint blue/grayish stain color. This color change indicates the blade is beginning to develop a patina. The patina will deepen with usage and act as a barrier to slow the oxidation process. The knives are now ready to be used on food.

California Proposition 65 Warning: This product contains brass, a material known to the State of California to cause cancer, birth defects, or other reproductive harm if ingested.

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