Sabatier Chef's Knives?

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Feb 7, 2004
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For those of you who have owned a Sabatier carbon steel chef's knife, what do you think of them?

There is a Sabatier outlet on the way to my parents' house in Savannah and I was thinking of stopping in and looking around at what they have.

I have a 10" Messermeister that is my favorite, and also have a 10" Victorinox and an 8" Wusthof. I have carbon steel knives but none in the kitchen, might be kind of cool to have a rustic looking patina covered scary sharp knife.
 
I would guesstimate that the Sabatiers that I have are made from something like 1084 or 1095 that is hardened to around 57 or 58 RC. This is not as hard as some American carbon steel blades, but it takes a fearsome edge for meat cutting. I really like the 10" chef's knife that I got as a wedding present 31 years ago. I have picked up several since then. If I am cutting up beef for stroganoff or beef burgundy it is an absolute pleasure to slice through a slab of beef with my Sabatier. The carbon steel edge is like no other knife I own.

On the other hand I perfer a taller blade with a more curved cutting edge for general cutting board use. When I am dicing, chopping, or cutting up veggies the contours of a Victorinox chefs knife work better for me than the very straight Sabatier. I also would not want to cut onions, tomatoes, or fruit with the carbon steel blade since the food tends to pick up a metalic taste. I always use stainless for those foods.

The patina that the Sabatier takes is a little opalescent (has a bit of a rainbow sheen). It is also very unique in this day and age.
 
my sabatier carbon steel kitchen knives are my favorite fixed blades.

I am trying to replace 3 of them though, and have had a hard time finding replacements. I was under the impression that they no longer manufactured the carbon steel ones,
 
Coming late to this thread, but if the OP is still out there...

I have a 10" Sabatier carbon steel chef's knife by Thiers-Issard ("Elephant" logo). I absolutely love it. I have used German chef's knives, but I much prefer the more triangular French shape. It encourages more of a forward cutting motion than the rocking motion that the belly on the German knives does.

In addition, the carbon steel easily sharpens to a very keen edge. Dulls quicker than high-carbon, but that's a trade-off I'm willing to make.

I bought mine from here:

http://thebestthings.com/knives/sabatiercarbon.htm

Hope this helps,

Dan
 
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