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Home | Western Kitchen Knives | K Sabatier Auvergne 6" Cleaver Stainless

K Sabatier Auvergne 6" Cleaver Stainless

$227.53
$227.53
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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 and tempered to 55-57 HRC. They are ground extra thin behind the edge for great cutting feel and ease of sharpening. They have a larger and heavier handle than the Authentique series knives, more similar to some of the old German knives.

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.

These knives are made in Thiers, France at the Aine & Perrier Sabatier works. Aine & Perrier Sabatier (aka K Sabatier) has remained a family run business since its inception in the 1830s. The registered K trademark was recorded in 1834, making them arguably the oldest of the many Sabatier companies.

Butchery Knife

Built for tough butchery work.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Cleaver

A western heavy butcher’s cleaver is built for high-impact cutting tasks. Its thick, weighty blade delivers the force needed to split bones, cut through joints, and portion dense or frozen products. The broad profile provides stability and keeps the edge from binding, while the flat blade face is easy to guide in straight, controlled chops. Durable and straightforward, it’s a primary tool for heavy-duty butchery work.

Listed Length:
Total Length: 10.75in
Edge Length: 6in
Heel Height: 2.75in
Spine Thickness: 0.145in
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: Z50C13
Steel Hardness (HRC): 55-57
Maintenance: Less Attention
Handle Type: Western
Handle Material: Red Pakka Wood

  • 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.

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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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