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Home | Western Kitchen Knives | K Sabatier 200th Anniversary 10" Chef Nitrogen Stainless G10

K Sabatier 200th Anniversary 10" Chef Nitrogen Stainless G10

€195,69
€195,69
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A modern yet traditional tribute to the 200 years of Sabatier AINE & PERRIER! This is top shelf series features a cryogenically treated stainless steel, G10 handle and handmade leather sleeve.

Part of the heat treatment process allows nitrogen to replace some carbon molecules in the steel matrix.  Paired with this cryogenic heat treatment, this nitrogen rich steel provides better edge retention than other standard western stainless series. Constructed with a narrower, lighter weight handle, they are bolster-less and have a superbly thin geometry behind the edge allowing for sleek cutting feel.

Since 1834, K Sabatier has been the dedicated brand of Sabatier Aine & Perrier, a family cutlery business started by Philippe Sabatier in the early 1800’s. The business has been passed down 8 generations, and has remained located in the hills of Thiers, France in the village of Bellevue. They continue to run their company with pride and precision, keeping all aspects of the manufacturing process within the area of Thiers. 

 



About This Knife

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Chef's Knife

A chef’s knife is an all-purpose kitchen knife designed for chopping, slicing, and dicing a wide range of ingredients. Its curved edge supports rocking cuts, while the pointed tip handles detail work. It’s the core knife in most kitchens for general prep.

Listed Length: 10"
Total Length: 364mm
Edge Length: 10"
Heel Height: 49mm
Spine Thickness: 2.4mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: Sandvik 14C28N
Steel Hardness (HRC): 54-56
Maintenance: Less Attention
Handle Type: Western
Handle Material: G10

  • 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.

Sharpening Supplies

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Sandvik 14C28N

Carbon (C): 0.60–0.67% | Chromium (Cr): 13.5–14.5% | Nitrogen (N): 0.10–0.12% | Manganese (Mn): ≤0.6% | Silicon (Si): ≤0.6%

14C28N builds on the AEB‑L family with nitrogen for improved edge stability and corrosion resistance. Around ~58–60 HRC in production knives, it sharpens easily to a very fine edge and holds it longer than 12C27, remaining tough and stain‑resistant.



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