K-Sabatier Stainless?

[MangoFreak]

I was looking at the Authentique 1834 K-Sabatiers since my culinary school doesn't want us using blades that can rust(i.e carbon steel) but I've heard mixed reviews about their stainless line as opposed to the almost universally loved Au Carbon. Does anyone have more information or experience using these?

http://www.sabatier-shop.com/kitchen-knives_129_authentique-1834-limited_.html

 

[tourboss]

You'll find that the stainless K-sabs are just as good as the carbons, allowing for the slight differences in the steel characteristics.
They're the same profile, have the same attention to detail paid them and those real leather sheaths are fantastic.

There is nothing to replace carbon for a purist, but if yoyu like French knives and need stainless, go with the K-Sabs.

The 1834 are about 57-58 HRC, so up on most European knives in hardness.

Good luck with school.