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Home | K Sabatier Cleavers | Butchery | K Sabatier No 26 12" Butcher's Leaf Cleaver Carbon

K Sabatier No 26 12" Butcher's Leaf Cleaver Carbon

$188.00
$188.00
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K Sabatier 12" butcher's leaf cleaver. Carbon steel blade with a turned boxwood handle.

A large thin bladed cleaver that is used to finish cuts where joints need separation.

Please note, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife. This is par for the course on these knives and is part of how they sell them for a very reasonable price.

Since 1834, K Sabatier has been the dedicated brand of Sabatier Aine & Perrier, a family cutlery business started by Philippe Sabatier in the early 1800’s. The business has been passed down 8 generations, and has remained located in the hills of Thiers, France in the village of Bellevue. They continue to run their company with pride and precision, keeping all aspects of the manufacturing process within the area of Thiers.

Not stainless so care must be taken to avoid rust; wipe dry during heavy use and or after washing (soap is OK, avoid using the abrasive side of sponge if possible) always avoid dishwashers and soaking.

Brand: K Sabatier
Producing Area: Thiers, France
Profile: Butcher's Leaf
Size: 12"
Blade Type: Carbon Steel
Handle: Turned Boxwood
Total Length: 16.25"
Handle Length: 5.75"
Blade Height: 4.5"
Edge Length: 13.75"
Thickness:
Weight: 37.6oz
Hand Orientation: Ambidextrous
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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