Sabatier 8 Inch Forged Carbon Steel Chef Knife Made in France

First let me say the price of $55.00 was the best I found and these were shipped fast. (The name Sabatier is not protected by patent. Sabatier knives are made by a number of companies including China and really the 4 Star Elephant brand are the nearest in quality to these). I bought a set of 4-6-8-and 10 inch. These knives do have a slight curve to the edge so you can dice or slice with them. I liked these well enough to buy my daughter a set. These knives have a RC of 54-56 and while may be considered a soft steel it's also easier to sharpen, plus holds an edge pretty well. These are carbon steel (not stainless) and will develop a patina or will also rust If not hand washed and dried, then vegetable oil applied. Truthfully I believe any good knife should be hand washed, even stainless can rust and handles crack. I prefer carbon steel knives for kitchen work . Now I'm 69 years old and own 200 plus knives (stainless and carbon steel) for hunting and kitchen work (some hand and custom made), plus own a number of sharpening systems. Many stainless knives sold today are junk (cheap ones won't hold or take an edge) and good stainless knives will be harder to sharpen due to the alloys used. I'm not a novice when it comes to knives. I'm very satisfied with this brand of Sabatier, have found they do take a good edge and hold it well. I also have three 4 star Elephant Brand Sabatiers, two of steel forged in the 1930's (sold as historic knives) and one of new forged steel. The two historic older forged will match these in edge holding, but the modern one doesn't match them. I really didn't expect that and I know a lot of people like the Elephant Brand, so many will disagree. (Both brands in my view are better than the German Knives, yet generally cheaper in price) Fit and finish on these are good, did notice one had slight grind marks on the top edge, but not bad. Most wouldn't even notice it. But one of my Elephant Brand historic knives did too. That doesn't effect use though. The blades are thinner than some Chef Knives, they are lighter than many, well balanced, but for most of us in home kitchen use, these are great. Handles on the smaller knives are larger than most making them easy to use too. The only kitchen knives I have and rate better are 40+ year old Carbon Steel American made, Wear-Ever and some Clyde Knives. I don't believe anyone has ever matched those in quality, nor do they now. This review is just my opinion and some will disagree and that's OK and why we have many knife companies. Hope this review helps someone and I tried to be very honest.

I have a fondness for old carbon steel knives, and was intrigued when I saw these K Sabatiers listed as such a great price. Based on research, and on the reviews on the 10-inch version of this same knife, I bought a 4-inch, 6-inch, and 8-inch version. I am VERY pleased with these knives, and will probably go ahead and order a 10-inch as well. They were fairly sharp upon arrival, but a quick trip to my professional knife man for a pre-use touchup turned them into razors. Care must be taken, remember, to wipe these occasionally during use, to wash and dry immediately, and even wipe with a bit of oil, as they WILL rust and discolor.

If you like carbon steel knives, trust these. These are the real K Sabatier. You won't be disappointed.

Buy Sabatier 8 Inch Forged Carbon Steel Chef Knife Made in France Now

This is the only reasonably priced well-made carbon steel knife available ANYWHERE, including France (where it is made)--yup, even including Dehillerin. I've ordered several of these in different sizes now, for myself (US) and sister-in-law (France). There are some very high-priced "celebrity chef'" ones out there, with damascus-steel blades, exotic wood handles, etc., but for everyday use by a good but unfamous cook, these are perfect. Lovely edge, weight, and balance--everything you'd expect from a real carbon steel knife.

Read Best Reviews of Sabatier 8 Inch Forged Carbon Steel Chef Knife Made in France Here

This knife is not the knife that is advertise. The knife I received was made in China not France, like the one I purchased and was described on the product information. I hope that this will be corrected either sending me the correct item or refunding my money, since I did not get what I thought I was paying for.

Want Sabatier 8 Inch Forged Carbon Steel Chef Knife Made in France Discount?

I recently bought a set of these Sabatier-K knives a 4" paring, as well as the 6, 8, and 10 inch chef knives.

I'm very pleased with them. As I read on some reviews, most needed some slight sharpening, except my 4 inch was quite sharp out of its shipping sleeve. I like their light weight, feel, and balance. They are fairly thin compared to most German chef knives. The 8 inch chef only weighs about 6.4 oz... The spine did have a relatively hard 90 degree edge. I sanded one down a bit with a little sand paper, but decided why bother on the others, at least for now, my hand is never there. I also noticed the rare, odd grind mark on the spine, which tells me they are hand made, something I like in this day of robotic automation. I am using DMT 8" diamond block to sharpen, which are scary fast. Overall these K Sabatier's fit and finish is top shelf. You do need to take care of them drying, occasionally oiling, but don't fret over common patina spots that develop, its normal. Just don't let them rust!

It is a bit hard to find such well priced, quality high carbon steel knives these days, but these are the real deal, along with their brass riveted POM handles. And I prefer the brass rivets to the stainless steel ones pictured on the Sabatier-K (Aine Perrier) website. The handles are a nice size, even on the small four inch. I think my six inch is my favorite, perhaps the eight, I can't really decide. I enjoy looking at them on my wall magnet and watching their patina grow. They are real pleasure to use... You won't be disappointed.

One last thought... I would use a smooth, polished sharpening steel, not the coarse one. F Dicks makes an inexpensive one (Pack House) with nice german steel. One is suppose to very gently, slowly steel these carbons, at an angle a few degrees over their edge angle. One or two strokes (alternating on each side) is all that is needed, and you might steel them everytime or every other time you use them. I recommend not using a diamond or ceramic sharpening steel with these authentic Sabatier knives.