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K Sabatier Au Carbone 12" Slicer Carbon POM

Name: K Sabatier Au Carbone 12" Slicer Carbon POM
Brand: K Sabatier
SKU: C-1104P-30
Price: 254.23 AUD
Availability: InStock

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$254.23

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Product Description

K Sabatier’s Au Carbone series knives are drop forged from a single piece of XC75. They are ground thin behind the edge for awesome cutting feel, are easy to sharpen and have good toughness, a great all around workhorse.

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About This Knife

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Slicer

A slicer is a long, thin kitchen knife designed for making smooth, even slices of cooked or raw meats. Its narrow blade reduces drag so it can cut in long, continuous strokes without tearing, preserving texture and presentation. The pointed tip provides control for trimming and detail work. Ideal for roasts, brisket, ham, turkey, and other large proteins where uniform slices matter.

Specifications

Total Length: 16.25"
Edge Length: 12"
Heel Height: 1.25"
Spine Thickness:
Weight:
Orientation: Ambidextrous

Materials

Steel Type: XC75
Steel Hardness (HRC): 54-56
Maintenance: More Attention
Handle Type: Western
Handle Material: POM with Brass Rivets

Care Guide

This is a reactive carbon steel knife.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Use only on a quality wooden cutting board.
Do not use on hard surfaces like bamboo or plates.
Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

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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Recommended Sharpening Technique

Medium - Western Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 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.