Carbon steel that develops a patina. Reserved for purists.
The second model, in 90MCV8, a carbon steel that gains a patina over time. Made above all for the lunch break, with a finer grind that is easy to sharpen. Reserved for purists who cannot stand stainless steel.
- Steel
- 90MCV8 carbon
- Range
- For the purists
- Family
- Reverse-opening knives
- Sheath
- French leather, at quote stage
- Craftsmanship
- Handmade in Thiers, France
Blade, finishes, sheath: unfold to configure your knife and see the matching starting price.
Starting price, with the options you chose. The firm price is set with your quote, direct from the cutler.
Made to order. Your configuration is copied into the message, feel free to add to it.
The 2.0 is Le Résiliant's answer to lovers of carbon steel. Its 90MCV8 blade takes on a patina as it is used: the mild acids of everyday life, a piece of fruit, a lunch break, leave on the steel that grey-blue veil purists look for. Every patina is unique: it is the knife's memory, the logbook of its owner.
A finer grind than the Tanto's makes it a pure cutting knife, easy to sharpen on a stone. In return, carbon steel asks for a simple routine: wipe the blade after use, keep it dry, and oil it lightly before putting it away. Well cared for, carbon steel gets better with age; neglected, it rusts. That demanding, rewarding contract is what reserves it for purists.
Le Résiliant 2.0: the reverse opening, filmed in the Thiers workshop.
- Is patina the same as rust?
- No. Patina is a stable, grey-blue oxidation that forms on contact with food and protects carbon steel; rust, orange and porous, attacks the metal. A blade that is wiped and kept dry will develop a patina without rusting.
- Why choose carbon steel over stainless?
- For the edge and for the character. 90MCV8 sharpens easily, takes a very fine edge thanks to its grind, and develops a patina over time: each blade ends up telling its owner's story. In exchange, it asks to be wiped and oiled.
- How do I care for the Résiliant 2.0?
- Wipe the blade after every use, keep it dry, oil it lightly before storing it. For the edge, a regular pass on a butcher's steel, medium-cut, is enough to straighten it; the stone only comes out once the edge has truly suffered, and the cutler's full method is detailed in the Journal.
- Can I have my knife re-sharpened by the workshop?
- Yes. Any knife that has left the workshop can be sent back for its edge to be re-established, free of charge: only shipping remains down to its owner. Please get in touch before sending anything.