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Home | Western Kitchen Knives | K Sabatier 200th Anniversary 7" Santoku Nitrogen Stainless G10

K Sabatier 200th Anniversary 7" Santoku Nitrogen Stainless G10

€184,73
€184,73
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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. 

 

Brand: K Sabatier
Producing Area: Thiers, France
Profile: Santoku
Size: 7"
Blade Type: Stainless Steel
Steel Type:  14C28
Handle: G10
Total Length: 289mm
Handle Length: 106mm
Handle to Tip Length: 181mm
Blade Height: 42mm
Edge Length: 166mm
Thickness: 2.6mm
Weight: 163g
Hand Orientation: Ambidextrous
HRC:  59-61

This is a stainless steel knife. It should be hand washed and towel dried. Dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

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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