Sabatier Au Carbone 10-Inch Carbon Steel Chef's Knife
by Sabatier
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Product Summary
Manufacturer: SabatierBrand: Sabatier
Model: 2580806RS
Product features:
- Excellent for chopping, dicing, mincing, and slicing
- 10-inch high-carbon, steel-alloy blade with superior edge
- Full-tang handles made of hard plastic with brass rivets
- Handmade in France, lifetime warranty
- Hand washable, blade will tarnish over time
- Sabatier Au Carbone 12-Inch Carbon Steel Chef's Knife
- Sabatier Au Carbone 5-Inch Carbon Steel Boning Knife
- Sabatier Au Carbone 8-Inch Carbon Steel Slicing Knife
- Sabatier Au Carbone 8-Inch Carbon Steel Chef's Knife
- Sabatier Au Carbone 6-Inch Carbon Steel Filet Knife
Kitchen and Housewares Reviews of Sabatier Au Carbone 10-Inch Carbon Steel Chef's Knife
Customer Review: At Last! A Source for Carbon Steel Knives!
Summary: 5 Stars
Praise and a couple of caveats:1. Carbon steel will take a razor-fine edge with a couple of well-placed swipes on a good stone or honing steel. With a little practice, you can split chicken breasts lengthways in three (watch the fingers though!) I received one of the small boning knives as a wedding present in 1977. With decent care, it is still going strong, but it's the only one I have, and I have been looking for more ever since. Thank you!
2. You will lose the edge quickly as you work, anything but a wooden chopping block will make it disappear almost instantly. Keep that stone or hone handy.
3. As soon as you use it, it will begin to rust. I keep a soap dispensing brush on my sink and swipe, rinse, dry and re-rack as soon as I've used it. That helps avoid the rust, but with use the blade will develop grey and black "puddles" of surface discoloration. Who cares!
Description of Sabatier Au Carbone 10-Inch Carbon Steel Chef's Knife
If you've ever watched a professional chef slicing carrots, dicing onions, or mincing garlic at lightning speed, you may have already seen this knife in action. Sabatier Au Carbone knives are favorites of professional chefs because their forged blades are made from high-carbon steel alloy that can hold a sharper edge than stainless steel. The Au Carbone knives are handmade and hand-finished in France, with sealed integral bolsters and full tangs (the metal extension of the blade into the handle). This knife is an ideal size and weight for a variety of chopping, dicing, and mincing tasks, and is a terrific choice as a larger knife in a kitchen with limited utensils. It must be washed by hand without prolonged soaking. The carbon steel blade will tarnish over time, but that will not affect its usefulness as a workhorse of a knife in any kitchen. --Marcie BovetzChef's Knives
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