Description & specifications
Chef's knife of 35 cm from K Sabatier
If you need a proper beast of a chef's knife, you don't have to look much further. This chef's knife is the largest in our range from K Sabatier, and with a blade with a length of 35 cm, we have rarely seen a larger western chef's knife. If you have a suitably large cutting board, this knife will be suitable for chopping and slicing both meat and vegetables, while its primary task for those who would use the knife in a professional context will probably be to split, for example, lobsters.
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, thus becoming sharper and cutting better.
K Sabatier is a forge located in Thiers in France, whose history goes all the way back to 1810. Here, local craftsmanship is taken very seriously, 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 | 350 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 | 1110-35C |
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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