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![K Sabatier Jeune 12" Chef Knife Early Ideal Pattern Carbon Steel Ebony 1920-50s](http://bernalcutlery.com/cdn/shop/files/DSC00081_3bbc0a2b-0c89-4c4a-833b-182711c0bdd6.jpg?v=1718229896&width=1200)
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K Sabatier Jeune 12" Chef Knife Early Ideal Pattern Carbon Steel Ebony 1920-50s
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Early Ideal pattern 12" chef knife from K Sabatier Jeune with hand forged after drop forged blade, forged tapered tang, ebony handle scales and brass post and disc rivets on an early production style small handle.
The Ideal pattern was developed in the early 1920s in the Thiers area by blending the full tang thin bolstered Canadian pattern with the form of the round ferruled cuisine massive 'Nogent style' and quickly became a popular design produced not just by Thiers makers but by knife makers outside of France in Germany and Britain as well as the United States.
K Sabatier Jeune was an offshoot of the original K Sabatier company, at the time of the split there were two brothers running the company and the younger one left to form K Sabatier Jeune (younger).
This knife had been sharpened in enough to make for a somewhat thick edge but not so much as to dramatically change its profile and height. It has been re-ground and thinned to bring it back to its original geometry, the ebony handles are solid and secure with no gaps and only one small crack, ebony is prone to cracking.
Dating this knife is a little tricky as the Jeune stamp didn't change much over the decades but the smaller handle and the post and disc rivets are a strong indication of 1920s to 50s manufacture as these rivets were not used after the 60s.
12" cutting edge, 17.25" overall length 13.1 oz
This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.
Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.
We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.
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About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.