De Grassi carbon-steel skillet, 26 cm
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Cutlery
Everyday chef knife, 20 cm
One knife that does most of the work.
$118 CAD
In stock, ships from Toronto in 1–2 business days
A 20 cm blade is the size that handles the widest range of jobs: onions, herbs, a chicken, a squash. This one is carbon steel, which means it takes and holds a sharper edge than stainless, and it will darken over time into a grey patina. That patina is protective, not a flaw.
The handle is oiled hardwood, shaped to sit in the hand without a bolster digging into your knuckles. It comes sharp. You should not need to sharpen it for a while, and when you do, a whetstone or a visit to any Toronto sharpener will bring it right back.
- Blade
- 20 cm carbon steel
- Edge
- Sharpened to roughly 15°
- Handle
- Oiled hardwood, riveted
- Hardness
- approx. 61 HRC
- Weight
- 172 g
- Not for
- Bones, frozen food, dishwashers
Care & use
Hand wash and dry immediately. Do not let it air-dry in a rack and never put it in the dishwasher. A quick wipe of camellia or neutral oil keeps rust off if your kitchen is humid.
- Hone before use, sharpen on a stone every few months.
- Cut on wood or plastic, not glass or stone.
Good to know
It will develop dark spots and a grey patina within weeks. That is carbon steel doing its job. If you want a knife that stays mirror-bright with zero care, buy stainless instead, and we mean that.
Free returns 30 days
Defect warranty
Ships across Canada
One knife, most of the work
A 20 cm blade is the sweet spot: long enough to rock through a pile of onions or break down a chicken, short enough to feel controlled when you are slicing garlic thin. Learn to guide it with a claw grip on your other hand and this single knife covers the vast majority of what happens on a cutting board.
Carbon steel is the trade-off worth understanding. It takes a keener edge than stainless and holds it longer, so it simply cuts better — but it reacts with acid and water, so it darkens into a grey patina and will spot if you leave it wet. A quick wash-and-dry after each use is the entire cost of a genuinely sharper knife.
Keeping it sharp
Hone it on a rod before a big prep session and it stays keen for months. When it finally dulls, a few minutes on a whetstone — or a drop-off with any Toronto sharpener — brings it right back. We are happy to point you to a stone and a two-minute video.
- ✓One 20 cm carbon-steel chef knife, sharpened and ready
- ✓A slim edge guard for the drawer
- ✓Care card with our honing and storage notes
| This knife | Typical stainless | |
|---|---|---|
| Edge sharpness | Keener | Good |
| Holds its edge | Longer | Shorter |
| Patinas / can spot | Yes | No |
| Care needed | Dry after use | Little |
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