Description & specifications
Chef's knife of 23 cm from K Sabatier
The chef's knife is the tool you will most often use for most cooking tasks. It is suitable for chopping and slicing both meat and vegetables, and the length of 20 cm is a size that most people will find comfortable.
The knives we have chosen to carry from K Sabatier are all with carbon steel blades. That is, steel where the primary components are iron and carbon with the absence of e.g. chromium, nickel and other common alloying elements. This partly causes the knife to rust, but it also means that the knife can be sharpened very finely, and thus becomes sharper and cuts better.
K Sabatier is a forge located in Thiers in France, whose history goes all the way back to 1810. Local craftsmanship is taken very seriously here, and if you like, you can read our article about our first visit to K Sabatier in autumn 2017.
| Type | Gyuto - chef's knife |
| Length | 230 mm |
| Forging and steel | One layer carbon steel K Sabatier |
| Grinding | Double-egged/standard |
| Handle type | Classic Western |
| Stainless steel | No |
| Hardness | Approx. 52-54 HRC |
| Stock material | Wood |
| Item code | 1110-23C |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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