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French Sabatier 10 Inch Forged Carbon Steel Chef Knife

4.4 out of 5 stars 25 customer reviews

Price: $74.99 + $6.30 shipping
In stock.
Usually ships within 3 to 4 days.
Ships from and sold by China Fair Inc..
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  • Authentic CARBON Sabatier Forged Knives
  • Made in Thiers France
  • True CARBON. The knife blade can RUST and will Oxidize. They do require a bit more maintenance then stainless blades.
  • Great Balance and Feel
  • Produced in the oldest true Sabatier factory in Thiers for the past 150 years
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$74.99 + $6.30 shipping In stock. Usually ships within 3 to 4 days. Ships from and sold by China Fair Inc..

Frequently Bought Together

  • French Sabatier 10 Inch Forged Carbon Steel Chef Knife
  • +
  • Messermeister Chef's Edge-Guard, 10-Inch
Total price: $80.98
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This item: French Sabatier 10 Inch Forged Carbon Steel Chef Knife
Customer Rating 4 out of 5 stars (25) 5 out of 5 stars (4) 0 out of 5 stars (0) 4 out of 5 stars (20)
Price $74.99 $74.99 $79.99 $139.99
Shipping $6.30 $6.30 FREE Shipping FREE Shipping
Sold By China Fair Inc. China Fair Inc. Amazon.com Amazon.com
Material Carbon Steel Stainless Steel Stainless Steel Stainless Steel
Item Weight 0.02 pounds 1 pounds 0.47 pounds Information not provided
Color Silver Silver Olivewood Black
Size 10 IN 10 IN Information not provided 8-Inch
Add to Cart Add to Cart Add to Cart Add to Cart

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Product Description

Authentic Sabatier Forged Knives. The whole knife is forged in a single mass of CARBON steel. The steel, Rockwell 54-56 HRC, is tempered, ground and polished crosswise to produce a high-quality tool, great cutting power, cutting hardness and balance. POM handles are manually set and mounted on the tang using three through rivets. From forging to packaging, we guarantee that all our operations are performed in the Thiers region in FRANCE by skilled workers to ensure a professional quality craft finish. A Carbon-Steel knife has exceptional cutting power, but it requires special maintenance. When using or washing your carbon-steel knife, wipe it dry with care to avoid the rust. NEVER put carbon-steel knives in the dishwasher. In use, the steel can change color. This is quite normal. Ideal for cutting and preparing meat and large fruit and vegetables. Great Balance lets you work on food in detail to achieve a professional result. Please note these knives are very unique, hard to come by, and not for everyone. They do require proper care. If not maintained correctly THEY WILL RUST.

Product Information

Item Weight 0.3 ounces
Shipping Weight 2 pounds (View shipping rates and policies)
Manufacturer K Sabatier
ASIN B007NZQSD8
Item model number 1110-25C
Customer Reviews
4.4 out of 5 stars 25 customer reviews

4.4 out of 5 stars
Best Sellers Rank #66,575 in Home & Kitchen (See Top 100 in Home & Kitchen)
#247 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives
Date first available at Amazon.com March 23, 2012

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Customer Reviews

Top Customer Reviews

Verified Purchase
if you know knives, and you like carbon steel, you will love this knife. this knife is not faberware. its not high chromium super hard steel. it is NOT stainless and does require more care than german stainless knives such as wusthof or henckels. it must be dried immediately after use to prevent rust, and will require a few extra passes across a steel each time you use it. it will oxidize and the shiny finish will darken the first time you use it on anything containing iron (meat). this is NORMAL. it is part of the characteristics of carbon steel cutlery. if you look on ebay you will see old grungy looking knives covered in dark patina selling for upwards of $250 and in good condition they are worth every penny. to find a k sabatier at this price without having to pay $30-40 for international shipping from france is unheard of.

this is a relatively new seller on amazon, without much of a track record. i decided to take a chance and am very satisfied. they shipped within 48 hours, and i have the knife 48 hours in advance of my expected delivery date.

the feel, fit, and finish is exceptional. it has a full tang, brass riveted handle which is just about perfectly balanced so us pros that have a knife in our hand 40+ hours a week can use it with little fatigue. once you develop a good patina on your knife you will also notice that food sticks less to carbon steel than high chromium stainless. the shape of the french chef's knife is slightly straighter and thinner than german cutlery which makes it less suited for a rocking motion, but its like a razor when it comes to slicing.
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Verified Purchase
This knife is excellent. Amazon and China Fair Inc. are great to deal with. The bottom line for the knife is that dollar for dollar carbon steel will out perform stainless by a good margin. Terminology can be confusing since all steel contains carbon, and can be a "high carbon" version. However, stainless steel also has about 13 percent chromium alloyed with the steel to resist rust and stains. The newer tech stainless "super steels" and Japanese layered steels give incredibly outstanding performance but are both very expensive. In this price range, however, you simply can not beat carbon steel for ease of sharpening, attaining a very smooth, sharp edge, holding the edge, and maintaining the edge. The only drawback is a little extra care and maintenance and appreciating the beauty of patina over shine. This knife is a quality carbon (not stainless) knife. Choose a stainless knife if you prefer easy maintenance and shiny looks. Choose carbon for cutting performance.

Steel is iron with carbon. Carbon makes steel harder than iron and makes the steel able to be heat treated and tempered to a very high degree of hardness. Plain carbon steel (without the chromium) is better with this process because stainless becomes more brittle during heat treatment. Also, carbon steel will sharpen into a nicer edge just like smooth peanut butter spreads smoother than "chunky". Also, when you straighten out an edge with a steel rod the plain carbon is more forgiving of being worked back into place and can do it more times before needing actual sharpening.

Dulling of a knife edge starts with tiny bends in the extremely sharp thin edge. If neglected, the edge becomes really dull when these tiny bends bend clear over and sometimes break.
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Verified Purchase
This is the real deal. If you want a great chef's knife, buy this one. I have dozens of high quality kitchen knives (Wusthof, Henckels, Sabatier, Masamoto, F. Dick, Suisin, etc., etc..), but this is now my favorite of all of them. It feels sooo good in the hand. Perfect balance, light, agile. Honestly it feels like an 8" knife, not a 10". That's the first thing: a knife has to feel good when you use it. Secondly, it sharpens wickedly sharp in just a few minutes. So easy to get a razor edge on it. Third, and most important for some, it's LESS than HALF the price of anything comparable. Downside? Nothing for me, but some people will object to it being a carbon steel knife. You don't need to do anything different to maintain this knife vs. stainless, BUT, you need to do it right away. You cannot leave it lying around wet. It must be wiped and dried promptly. Is that too much to ask? Yes, it may discolor from acid foods. So what? If you don't like that, simply go over it with a Scotchbrite or a wine cork and some scouring cleanser or baking soda. In other words, this is a terrific knife for those of us who take care of our knives.
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Verified Purchase
As far as I can determine this is an authentic, Thiers-forged K-Sabatier knife, offered here for about the same price that K-Sabatier charges through their website. The rivets on the knife that I received are brass, rather than stainless as in the image (brass rivets may indicate an older date of manufacture, which is probably a plus for those who want to buy this kind of knife). Other than that the knife is exactly as advertised.

This knife has a classic French shape. It offers the robust construction of a German knife (like Wusthof or Henckels) with nearly the grace and lightness of a Japanese knife. The blade has a small, thin bolster or finger guard, a large, heavy, comfortable handle, and a relatively narrow profile. From the edge of the blade to the spine it is shorter than a classic German knife, though it is not so thin or so straight that you cannot use it to rock cut when mincing. It is very well balanced. The blade is thicker than many Japanese knives, but not obtrusive or clumsy.

Sabatier finished this knife very well - I found no aesthetic or manufacturing flaws, only imperfections that show that the knife was made by hand.

Sabatier makes this knife from carbon steel, not stainless steel. As other reviewers have said this requires some special care. I found the carbon steel of this particular Sabatier to be less reactive than some (much less reactive than the similar carbon steel of my Sabatier Nogent chef's knife). I cut onions and shallots with it for a few days before it began to develop a faint patina. The metal never stained food or caused a foul odor, which is apparently a problem with some low-quality carbon steels. I like the patina so I haven't tried to remove it; the internet claims that you can do so with baking soda and a champagne cork.
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