Pallares Solsona Chef's Knife

Carbon steel is prized for its ability to hold an incredibly sharp edge longer than most stainless steel knives. However, it is reactive, meaning it will develop a dark patina over time and can rust if left wet or dirty. It requires hand-washing and immediate drying after every use.

Yes, the blade will naturally develop a patina—a grey or blue-black discoloration—as it reacts with the acids in the foods you cut. This is a normal, desirable characteristic of high-quality carbon steel and actually helps protect the metal from rust over time.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher will damage the boxwood handle and cause the carbon steel blade to rust almost immediately. Always hand-wash and dry it thoroughly by hand.

These knives are handcrafted in a historic workshop, and the boxwood handles are finished using traditional methods rather than mass-produced automation. Any minor cosmetic variations are a hallmark of this authentic, artisanal process and do not impact the knife's performance.

Because the blade is carbon steel, you should avoid storing it in a damp environment or leaving it in a sink. It is best kept in a knife block, on a magnetic strip, or in a sheath, ensuring the blade is completely dry and lightly oiled if you plan to store it for an extended period.