CARBON 16,5 CM CHEF'S KNIFE

Key Features

Sharpness: Carbon steel ensures a razor-sharp edge that lasts.
Design: A unique double bevel with a 15º cutting angle for easy slicing.
Italian: Handcrafted in Maniago, blending tradition with innovation.
Grip: High handle position and ramped bolster for better control.
Durable: Resin-stabilized hardwood handles, tough yet warm to the touch.
Smooth: Ceramic stonewash finish for a stain-resistant, effortless cut.
Precision: Each blade is designed for its specific purpose.
Chef-Driven: Created with Chef April Bloomfield for professional quality.
Warranty: Protected for life with our Knife for Life guarantee.

Unleash the Power of Carbon Steel

For the serious cook, Carbon steel is the go-to choice for unmatched sharpness and durability. Harder and tougher than stainless steel, Carbon steel holds its edge longer and is easily restored. We've taken this superior material and enhanced it with an extra-wide double bevel and a precision-finished edge angle of 15º per side, creating a razor-sharp blade without compromising strength. To ensure every detail is perfect, we’ve reinforced the tip and meticulously “crowned” the spine and return of the blade, eliminating any rough edges. The blade surface is refined with a ceramic stonewash finish, enhancing stain resistance and providing a smoother cutting experience. Each blade shape is precision-ground with unique geometry tailored to its specific use.

Innovative Design Meets Timeless Craftsmanship

Messermeister has pioneered a revolutionary, performance-driven design to maximize the cutting power of our Carbon steel blades. The high handle position, paired with a ramped bolster and integrated control surfaces, guides your hand to the optimal mounting position for maximum comfort and control. The handle, crafted from ultra-durable Spanish hardwood shavings stabilized with non-phenolic, natural resins, is not only hundreds of times more resilient than raw wood but also retains its warm, natural feel.

Chef April Bloomfield: A Collaboration of Excellence

One of our most esteemed collaborators, Chef April Bloomfield, brings practicality, creativity, and an eye for detail to every project. Inspired by April’s culinary artistry, our design team set out to elevate the compact Chef’s knife to new heights. The result is anything but ordinary. The Messermeister 6.5” Chef’s knife features a deep wedge shape with a high handle position and shallow rocker, ensuring excellent contact with the cutting board. This design provides ample hand clearance and keeps the knife’s mass below the grip. We’ve also added control surfaces to both the handle and blade, including a fuller groove near the spine for an effortless pinch grip. The gentle curves of the April Bloomfield Chef’s knife feel completely natural in the hand, delivering quick, responsive, and precise performance every time.

Use and Care Guidelines

Ready to experience the superior performance of Carbon steel? Follow these simple care guidelines to maintain your knife's excellence:

1. Hand wash and towel dry immediately. No dishwashers—ever.
2. Clean promptly after cutting salty or acidic foods like tomatoes or citrus.
3. Apply a light coat of mineral oil (or cooking oil) to the blade regularly using a paper towel.

Over time, Carbon steel develops a protective patina, usually charcoal-colored from dark iron oxide. However, in the presence of too much oxygen and moisture, this patina can form too quickly, leading to red rust (hydrated ferric oxide), which corrodes rather than protects. Fortunately, removing red surface rust is straightforward. Products like Flitz or Bar Keepers Friend contain light abrasives and neutralizing agents that convert destructive ferric oxide back into protective iron oxide. Alternatively, lightly scouring with a nylon brush and baking soda can also do the trick.

To provide extra protection, apply a light coat of mineral oil to disperse moisture and allow the protective patina to form naturally. Be cautious with acids like bleach, citric acid, vinegar, or salt. These can act as catalysts for corrosion, especially when heat is involved. Avoid prolonged contact with these substances, particularly when your knife is new.