Pallarès Solsona Knives

Carbon steel blades are prized for their ability to take an exceptionally sharp edge and are easier to resharpen, though they require more diligent care to prevent rust. Stainless steel blades offer superior corrosion resistance and are lower maintenance, making them a better choice if you prefer a knife that stays bright with less effort.

The boxwood handles are natural wood and should never be soaked in water or put in the dishwasher. Simply wipe them clean with a damp cloth and dry them immediately; occasionally applying a food-safe mineral oil will help keep the wood hydrated and prevent cracking over time.

Not at all. A patina is a natural, protective layer that forms on carbon steel when it reacts with acidic foods and moisture. It is a sign of a well-used, authentic tool and actually helps protect the metal from deeper corrosion.

No, these knives must be hand-washed only. The high heat and harsh detergents of a dishwasher will damage the boxwood handle and can dull or corrode the blade edge prematurely.

The 6 1/2" chef's knife is the most versatile option for general chopping, slicing, and dicing. If you prefer a smaller, more nimble tool for peeling or precision work, the 4 1/2" kitchen knife is an excellent secondary choice.