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Home | Flatware | K Sabatier Auvergne 5" Steak Knife Stainless

K Sabatier Auvergne 5" Steak Knife Stainless

$103.45
$103.45
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READ IMPORTANT DELIVERY OPTION INFORMATION

K Sabatier’s ‘Auvergne’ series are drop forged from a single piece of Z50C13 stainless steel  They are ground thin behind the edge for great cutting feel and ease of sharpening. They have a larger and heavier handle than their Authentique series knives, more similar to some of the old German knives.

Table Cutlery

For use at the table.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Steak Knife

A steak knife is a small, sharp table knife made for cutting cooked meats cleanly at the plate. Its pointed blade—either straight-edged or serrated—slices through steaks, chops, and roasts without tearing. The compact size offers control, while the durable edge holds up well to repeated table use. It’s an essential tool for clean, comfortable dining with any cut of meat.

Listed Length: 5"
Total Length: 9”
Edge Length: 5"
Heel Height: 0.75”
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: Z50C13
Steel Hardness (HRC): 54-56
Maintenance: Less Attention
Handle Type: Western
Handle Material: Red Pakka with Brass Rivets

  • This is a stainless steel knife.
  • It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
  • Use on wooden cutting boards for best results.
  • Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Z50C13

C ≈ 0.48 %, Cr ≈ 13 %, Mn ≈ 0.6 %, Si ≈ 0.4 %, Mo ≤ 0.2 %

Z50C13 is a French 13 %-chromium stainless steel used in Sabatier-type kitchen knives. Typically hardened to 54–56 HRC, it provides reliable cutting performance with very good corrosion resistance and easy maintenance. It sharpens quickly to a fine edge and resists staining during normal kitchen use. The trade-off is moderate edge retention compared to higher-carbon or powder steels, but its forgiving nature and ease of care make it an excellent everyday stainless for culinary applications.

About K Sabatier

Thiers, France

K Sabatier is one of the oldest Sabatier makers in Thiers, France, with roots dating to 1834. Still operated by the founding family (Sabatier Aîné & Perrier), they produce fully forged knives with classic French profiles and exceptional balance. Their knives are known for slim, agile blades—available in both carbon and stainless steels—and traditional three-rivet handles. K Sabatier helped define the modern chef’s knife, and their commitment to hand-finishing in Thiers continues today. With over 180 years of heritage, K Sabatier represents a true standard in French culinary cutlery.

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