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Home | Meat Butchery | K Sabatier × Bernal Cutlery × Butcher’s Guide INVICTUS Special 6.5" Bu

K Sabatier × Bernal Cutlery × Butcher’s Guide INVICTUS Special 6.5" Butcher Knife Carbon Steel Palissander with Saya

$202.35
$202.35
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Born from a collaboration between Dylan Carasco, Bernal Cutlery, and the legendary French knife maker K. Sabatier, INVICTUS pays homage to a French classic. 

There is a good reason why the French boning knife that Dylan is using as a reference point has persisted as long as it has; his additions to it widen its working capacity and make it more accessible to how people are working outside of the strict lexicon of classic French butchery. This is a fantastic knife that is hardworking and capable of extreme finesse.

Typically, butchers rely on several knives to do this, but Dylan’s knife bridges that gap brilliantly. Field-tested and approved by renowned butchers, the INVICTUS is a workhorse capable of everything from heavy breaking to extreme precision. It simply does not quit.

Read more on the INVICTUS on Box of Old Knives.

Includes Bernal Cutlery Invictus Magnetic Walnut Saya.

About This Knife

Butchery Knife

Built for tough butchery work.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Boning Knife

A western-style boning knife features a narrow, semi-flexible blade designed for removing bones and trimming meat with control. Its pointed tip works easily around joints and cartilage, while the curved edge helps follow natural contours of poultry, pork, and beef. The slight flex provides feedback without sacrificing stability, making it effective for both delicate trimming and firm cuts. It’s a staple knife for precise butchery and portioning.

Total Length: 11.5"
Edge Length: 6.5"
Heel Height: 1.25"
Spine Thickness: 0.125"
Weight:
Orientation: Ambidextrous

Steel Type: XC75
Steel Hardness (HRC): 54-56
Maintenance: More Attention
Handle Type: Western
Handle Material: Palissander

  • 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.

Dive Deeper

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.

Sharpening Supplies

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XC75

Carbon (C): 0.70–0.80% | Manganese (Mn): 0.4–0.6% | Silicon (Si): 0.15–0.35%

XC75 is a simple French/EU high‑carbon steel (akin to 1075) valued for toughness and easy sharpening. Around ~58–60 HRC it takes a very keen edge, is forgiving, and patinas readily—well‑suited to workhorse kitchen and outdoor knives with regular care.

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.

See All K Sabatier