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Zoom K Sabatier Au Carbone Bolsterless Small Chef's Knife, 5.75" Carbon Steel
Zoom K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife
Zoom K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife
Zoom K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife
Zoom K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife
Zoom K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife
Zoom K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife

K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife

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4.0
Rated 4.0 out of 5 stars
1 Review
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Features

  • Drop-forged from a single piece of XC75 carbon steel blade; Rockwell Hardness 54-56
  • Full-tang with an integral bolster that does not extend down the choil of the knife, making sharpening easier and improving balance, POM handle with brass rivets
  • K Sabatier has been the dedicated brand and registered mark of Sabatier Aine & Perrier since 1834
  • Sabatier Aine & Perrier is an 8th generation family run knife maker that has been producing cutlery at the same address in Thiers, France for more than 200 years, making them arguably the oldest of the many Sabatier brands
  • Made in Thiers, France
  • Please note: This knife is made of carbon steel and not stainless, if not cared for properly, the blade will rust as carbon steel knives develop a beautiful patina over time

Description

Due to customer demand, we have designed this knife in collaboration with K Sabatier to bring you a "bolsterless" chef's knife in their popular carbon steel series. The bolster is reduced and does not extend down to the heel of the blade, which allows for much easier sharpening and makes for a more evenly balanced feel.

Drop forged from a single piece of carbon steel, these Sabatier knives are made in Thiers, France by Sabatier Aine & Perrier. Carbon steel knives such as these are incredibly easy to sharpen and hold a great edge. The only down side to a kitchen knife made of carbon steel is that it will rust if left wet or damp. These knives must be washed promptly after using and dried thoroughly. Oil may be applied to the blades to protect it from rusting while not in use. Carbon steel knives will develop a beautiful and protective patina over time, which enriches the character of your knife.

Sabatier Aine & Perrier has been making high quality chef's knives in the Bellevue village area of Thiers, France for over 200 years. They registered the K Sabatier trademark in 1834, making them arguably one of the oldest knife makers in the region. Due to being an unprotected mark that was used for many years, you may find the Sabatier brand on many knives of varying quality and origins. Rest assured, K Sabatier is one of, if not the original, Sabatier knife.

Specs

Maker: K Sabatier
Origin: Thiers, France
Construction: Forged
Blade Steel: XC75 Carbon Steel
Hardness: 54-56 HRC
Edge: Double-Bevel, Even (50/50)
Handle: POM Handle with Brass Rivets
Bolster: Integral Full Bolster

Blade Length: 5.75"
Blade Height: 1.9" (48mm)
Handle Length: 1.3" (33mm)
Overall Length: 10" (255mm)
Spine Thickness: 2.6mm at Heel
Weight: 4.2 oz. (120g)

Care: Wash and dry by hand (not dishwasher safe). This knife has a full carbon steel blade and cladding. It will rust if not cleaned and dried promptly after use. Any rust that forms should be removed. Over time, if cared for properly, this knife will develop a beautiful and protective patina.

Item number: C-1110-15DB

4.0
Rated 4.0 out of 5 stars
Based on 1 review
Total 5 star reviews: 0 Total 4 star reviews: 1 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend these products
1 review
  • MR
    Michael R.
    Verified Buyer
    Reviewing
    K Sabatier Au Carbone Bolsterless 5.75" Chef's Knife
    I recommend this product
    What is your cooking skill level? Advanced
    Bought For Myself
    Has Owned Product For Under 1 Month
    Uses Product Weekly
    Rated 4 out of 5 stars
    4 days ago
    Not sure yet

    This one is a little hard for me to review because I have some mixed feelings about it. The knife came packaged well and the blade was covered in a generously applied layer of some kind of clear grease to keep it from oxidizing. It feels good in my hand, solid and well finished, felt sharp enough when I ran my thumb across the blade, nice size small chef knife, and I love that it's carbon steel that has already started to get a little character after only 2 uses. So why the mixed feelings? It wouldn't slice a tomato. I had to saw at it 6 times to get it to cut the skin, that's pretty bad for a new knife. I'm starting to learn sharpening skills so I don't consider this a serious problem, I'd have to sharpen it eventually anyway, but I can't tell you how it performs because until I get it sharper it really doesn't. Disappointed in the sharpness but that can be fixed and I think it will be a great little knife once it is, so I'm only taking off one star.

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