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The 24cm (9.44") blade is more straight and slender than your average chef's knife, more like an attenuated paring knife. It is particularly well suited for breaking down meat.
Since they are forged from a purer alloy than their stainless steel counterparts, carbon steel knives are considered slightly more "delicate", and will develop a patina over time, but the beauty of these knives actually lives in that delicacy. These blades demand respect and, if they're afforded the respect they deserve, they will remain more subtly beautiful, easier to hone, slower to dull, and deadly sharp for generations-plenty of time to search for the Six Fingered Man.
Take Care: A knife is a cook's most important tool and should be treated with care. Carbon steel won't let you get lazy, because it insists on being treated right. In return, it gives you one of the sharpest, hardest edges you could ever hope for. Use the knife, clean the knife, dry the knife, sharpen the knife, and rub the blade with blade-safe mineral oil. And for goodness sake, be careful! This knife is SHARP.