- Versatile knife for chopping and slicing
- Carbon steel blade, full tang and bolster
- Riveted polypropylene handle
- Hand wash
- Made in France
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Product Description
Amazon.com Review
An excellent knife maker, Sabatier is one of the few companies left that still make a line of pure carbon steel blades--they take a sharp edge better than any other material. For many chefs, this sharp edge more than makes up for minor discolorations that occur with age. This 6-inch chef's knife is extremely versatile: from chopping carrots to mincing onions, it can handle just about any job that comes its way. For large, tough vegetables like turnips, some cooks may find this knife a bit too lightweight, but it has excellent balance and an extremely comfortable handle that makes it a sure winner with medium to small chopping jobs. When you take it to get sharpened, verify the sharpener knows how to handle carbon steel--it's a bit different than regular stainless, and you'll want to take full advantage of its special sharpening properties. --Jill Lightner
Customer Reviews
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Carbon steel knives have the edge!,
By
This review is from: Sabatier Au Carbone 6-Inch Carbon Steel Chef's Knife (Kitchen)
I have a collection of Sabatier Au Carbone knives, all at least 30 years old; few days go by when I don't use the at least the paring knife. They do rust, they do stain, they can leave dark residue on very acid foods, and they can't go in the dishwasher. But in my humble opinion, there is no knife which will cut like a carbon steel knife. A stainless steel knife will solve all the above problems, but will never have the sharp edge of the properly sharpened carbon steel knife. A couple of passes over a sharpening steel will restore that edge on a carbon steel knife, but, again, in my opinion, a stainless steel knife, takes a lot of work to sharpen and will never be as sharp as a carbon steel blade. So if you want a pretty, easy to care for knife, buy a stainless steel. If cutting with ease with a razor sharp blade is more important, get carbon steel. The Sabatiers will last a lifetime if cared for properly.
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Pretty darn sharp,
By
This review is from: Sabatier Au Carbone 6-Inch Carbon Steel Chef's Knife (Kitchen)
Well, these knives start discoloring pretty much right away, as they are supposed to.Who cares??? Unless you're a TV chef, pick up a couple of these babies. They hold an excellent edge and feel pretty good in the hand (but not great). My Henckels are more comfortable, but I have been using the carbons almost exclusively since they landed on the step six weeks ago. (I also bought a boning knife.) They feel like serious knives, more professional than most of the upscale blades I've tried. They're certainly easier to control, more finesse. Sharp is better.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Outstanding products,
By A Customer
This review is from: Sabatier Au Carbone 6-Inch Carbon Steel Chef's Knife (Kitchen)
I have had this knife for twenty-one years and it is a faithful kitchen companion. Watch out with its care however, they do stain and must be washed and dried immediately. You may see some dicoloration when cutting fruit or onions with this knife but it is a true chef's knife.
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