I just got these beauties in the mail. Check out my unboxing video here:
These knives are really beautiful, and this is my first time using carbon steel for a knife.
I know I love the material for cooking (my deBuyer pans), but how will they function in the form of a blade? I guess we’ll see.
I used the utility knife to score the fat on a strip steak, then I used the chef’s knife to slice for serving/plating:
Both were awesome on their first use. I suspect the strength of the material will mean that the edge will hold longer than usual. Time will be the ultimate test!