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Home | New Knife Arrivals | K Sabatier 9" Chef Knife Cuisine Massive (Nogent) Carbon Steel Ebony T

K Sabatier 9" Chef Knife Cuisine Massive (Nogent) Carbon Steel Ebony Thiers 1900s–30s

K Sabatier 9" Chef Knife Cuisine Massive (Nogent) Carbon Steel Ebony Thiers 1900s–30s

Name: K Sabatier 9" Chef Knife Cuisine Massive (Nogent) Carbon Steel Ebony Thiers 1900s–30s
Brand: Bernal Cutlery
SKU: VIN1500
Price: 429.69 AUD
Availability: InStock

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Product Description

Vintage K Sabatier carbon steel 9" cuisine massive chef / AKA Nogent style knife with carbon steel blade and brased iron and ebony handle.

This was originally a larger knife and had been sharpened irregularly; we re-profiled and re-ground it to have a 9" blade with a more typical French profile and a good thin convex grind for smooth cutting.

The blade had seen some rust, leaving shallow pits, some are still visible, some of the original K Sabatier marking has been lost but enough remains to leave no doubt about its origin.

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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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About This Knife

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Specifications

Total Length: 14 5/8"
Edge Length: 9.25"
Heel Height: 2"
Spine Thickness:
Weight:
Orientation:

Materials

Blade Type:
Steel Type: Vintage Carbon
Steel Hardness (HRC): 54-56
Reactive: More Attention
Handle Type: Western
Handle Material: brass brazed iron ferrule and ebony

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.

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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.