- A versatile chef's knife with rounded top edge
- High-carbon stainless-steel blade, full tang
- Riveted wood-laminate handle
- Hand wash
- Made in France
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Product Details
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Excellent multi-purpose knife,
By A Customer
This review is from: Sabatier Provence 7-Inch Stainless-Steel Santuko Knife (Kitchen)
This is an excellent quality, beautiful knife. I have used this type of knife for years, and find that I use it every time I cook. I replaced a less expensive one with this, and I am very pleased with the quality. Invest some [money] in the knife that you use most often; this one is worth the cost. A Chinese chef knife is not just for Asian cooking. Try it and you will be hooked.
5 of 6 people found the following review helpful:
5.0 out of 5 stars
A Kitchen Fashion Statement,
By A Customer
This review is from: Sabatier Provence 7-Inch Stainless-Steel Santuko Knife (Kitchen)
I purchased this piece to fill the block Provence set given to my wife for a gift. The knife arrived in a little late, but in perfect shape. This a beautiful piece of cutlery, well balanced, very functional, and sharp as a razor. Unfortunately, it's too much a work of art to use every day, and instead, I have to fall back on my every day Sabatier sets for the usual prep work.
16 of 22 people found the following review helpful:
5.0 out of 5 stars
Beautiful cutting implement,
By Ralph Bodenner (Seattle, WA USA) - See all my reviews
This review is from: Sabatier Provence 7-Inch Stainless-Steel Santuko Knife (Kitchen)
This knife serves well it's purpose: chopping up food into little bits for your stewpot, or whatever you happen to be brewing in your kitchen. The luscious wood handle is comfortable and has plenty of clearance -- you never have to worry about smacking your hand on the cutting board. The blade is curved enough to let you chop with a nice rocking motion through carrots, garlic, etc., and you can use the wide surface to scoop your veggie bits right into the pot. For tougher foods, like meat, you might need something with serrations, or a big ol' butcher knife for its inimitable chopping action (to cut away fat, for example).
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