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Home | Western Kitchen Knives | K Sabatier 1834 Series 6" Chef Stainless

K Sabatier 1834 Series 6" Chef Stainless

$120.00
$120.00
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Forged in Thiers France, this is the top shelf series from K Sabatier and is named for the date of the register of the K trademark. It features a cryogenically treated Z50C13 stainless steel, POM handle and handmade leather sleeve.

The deep freeze treatment refines the structure of the steel gives this steel increased stainless-ness, flexibility, toughness and edge life, thereby increasing it's ability to be thin ground. This series has a lighter weight, sleeker cutting feel and better edge life than the standard stainless series from K Sabatier.




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: 6"
Total Length: 10.25"
Edge Length: 6"
Heel Height: 1.25"
Spine Thickness: .095"
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: Cryo - Z50C13
Steel Hardness (HRC): 54-56
Maintenance: Less Attention
Handle Type: Western
Handle Material: POM

  • 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

Stones & Accessories selected specifically for this knife.

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Takarazukushi Porous Ceramic 220 Flattening Stone

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Atoma #140 Diamond Stone With Handle

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Atoma #140 Diamond Stone with Holder

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Atoma #140 Diamond Stone No Holder

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Cryo - Z50C13

C ≈ 0.48 %, Cr ≈ 13 %, Mn ≈ 0.6 %, Si ≈ 0.4 %, Mo ≤ 0.2 %

Cryogenic treatment of Z50C13 refines the martensitic structure and reduces retained austenite, improving both edge stability and wear resistance. When properly quenched and cryo-treated, hardness increases by roughly 1–1.5 HRC (typically reaching 56–58 HRC), while dimensional stability and corrosion resistance remain unchanged. The result is a sharper, longer-lasting edge with slightly enhanced retention and less micro-rolling under use. This treatment brings Z50C13 closer in performance to premium German 1.4116 stainless steels while retaining its hallmark toughness, fine grain, and ease of sharpening—ideal for high-end kitchen knives and professional cutlery requiring extra durability without sacrificing maintainability.



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