K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon
K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon

K Sabatier 'New Old Stock' 12" Chef 'Canadian' Carbon

$225.00

K Sabatier 'New Old Stock' 12" chef knife. Hand forged after drop forge, carbon steel blade 'Canadian' style. Unused from the 1950's. Small crack on one handle scale; see photos.

Keep dry when not in use to avoid rust, carbon steel will naturally develop a patina with use.  No Dishwasher.

History:

Sometimes these square bolstered French knives are referred to as "Canadian pattern" knives, though there is some dispute over the origin of the name.

They are thin and light from being drop-forged then hand-forged on an old style 'Martinet' mechanical hammer then ground by hand on stone wheels. This is similar to manufacturing styles used in the 19th and early 20th century, but these techniques and equipment are now long gone.

They are lighter and springier than their modern contemporaries with great cutting feel and are super easy to sharpen. Don't over-polish them with fine Japanese stones as these do better with a coarser finish (equivalent to 1000 Japanese grit stone) and maintained with a fine honing steel.

The advice to hone a knife prior to every use came from when these knives were used in high-volume, long-hour professional kitchens. Most users only need to steel them once you feel the edge starting to lean to one side.

There are slight differences from knife to knife and they may have slight imperfections --  slight waviness or small bends, small gaps in handle, etc. -- consistent with handmade knives of their day.  They are not 'perfect' by strict standards but are still great knives.

If you can deal with these small issues you are rewarded with a knife that has a great cutting feel and is truly a piece of history!

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.