Full review and results chart: http://bit.ly/1rJ0KXN
Carbon-steel enthusiasts have long considered these knives sharper and more durable than stainless. But do they really perform better—and are they worth the upkeep?
We tested 8 carbon-steel knives to find the best one:
Bob Kramer 8″ Carbon Steel Chef’s Knife by Zwilling J.A. Henckels
Tsukiji Masamoto Gyuto, 8 1/4″
Togiharu Virgin Carbon Steel Gyutou, 8.2″
Misono Swedish Carbon Steel Gyutou, 8.2″
Masamoto Sohonten Virgin Carbon Steel Gyutou, 8.2″
Messermeister Park Plaza Carbon 8 Inch Chef’s Knife
R. Murphy Chef’s Select 8 Inch Carbon Steel Chef’s Knife
Sabatier Mexeur et Cie 8″ Chef
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.