Sabatier

[BEEN A SLICE]

I have in my possession a Sabatier hollow blade Chef knife dating back to circa 1937. It is a 16 inch long, from tip to end of tang, one piece,forged carbon steel billet. 11-3/4" blade 5 and a quarter inch handle. I found it at the first restaurant I was successful at as a young Chef back in '83 and beat up as it was then it served me well in mongering fish and other things. The TRUE Chef knife!. The place closed the following year and I lost the knife. As fate would have it my sous chef back then had retrieved it during the shutdown and forgot about it until 2004. By then we had become best friends over the years and he found it and gave it to me. He knew all of those years I loved that knife. Since then I have had it professionally beveled. 20 degree on the left and 15 degree on the right translates into a super sharp edge that is extremely reliable and durable over the long haul and tough times. I think the hollow blade plays a big part in the process. A fascinating piece of cutlery when you use it and know the history behind it.

If anyone should happen to know more about this particular kind of knife please get in touch with me. Steve

 

[Quillan]

I have a 50+ year old sabatier carbon steel chef's knife my dad gave me. It is my most prized material possession for many reasons. I too would love to hear the history behind your blade. Guard it with thy life!

 

[Esav Benyamin]

Welcome to Bladeforums!

Great first post. My parents had a nice set of Sabatier knives, highly patinaed, which I had the pleasure of touching up from time to time.

I moved this to our Kitchen Cutlery & Tools forum.