French Sabatier 10 Inch Forged Carbon Steel Chef Knife
|Price:||$74.99 + $6.30 shipping|
Usually ships within 3 to 4 days.
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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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This item: French Sabatier 10 Inch Forged Carbon Steel Chef Knife
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|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|
|Size||10 IN||10 IN||Information not provided||8-Inch|
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Top Customer Reviews
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.Read more ›
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
As classic as they come.
Sharp as hell, perfect balance, more nimble than German knives (Wusthof, Henckels, Matfer-Giesser Messer); the perfect knife. Read more
Arrived today ahead of schedule along with the 4" that I had gone back a day or two later and ordered. Read morePublished 8 months ago by william
I use this knife all the time and have a lot of different sizes of Sabatier K knives. Very satisfied with the knife and the price.Published 8 months ago by S. Martinez
I can't believe what a steal this blade is. Brand new, completely authentic, and going for nearly 40% cheaper than it's vintage counterparts sell for on ebay. Read morePublished 8 months ago by Amazon Customer
This is not an especially good knife. I'm comparing it to an 8" MAC and a 9" similarly styled knife I bought long ago at a hardware store for $15. Read morePublished 15 months ago by T. Ryan
I just got this and have only used it for one day but so far, I am quite pleased. Great balance, great weight, hefty but not too much so.Published 16 months ago by James Spratt
Acquired a set of these knives in the 1970s. Also have some excellent Henkles ***** but Sabatier wins. Read morePublished 18 months ago by unhappy buyer
Best knife I own, right now. It's my most easily sharpened knife and by far our sharpest knife in the kitchen. Read morePublished 23 months ago by Randall B.
This is the real deal! By far, the best knife I now own. It took a nice edge with minimal stropping. Read morePublished on March 24, 2014 by anonymous
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