K Sabatier Au Carbone 9 Chef's Knife
K Sabatier Au Carbone 9 Chef's Knife
K Sabatier Au Carbone 9 Chef's Knife
K Sabatier Au Carbone 9 Chef's Knife
K Sabatier Au Carbone 9 Chef's Knife
K Sabatier Au Carbone 9 Chef's Knife
K Sabatier Au Carbone 9 Chef's Knife
Drop forged from a single piece of carbon steel, these Sabatier knives are made in Thiers, France by Sabatier Aine & Perrier.
K Sabatier Au Carbone 9" Chef's Knife
Vare #: 195137386

K Sabatier Au Carbone 9" Chef's Knife

Vare #: 195137386

DKK 1145

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Drop forged from a single piece of carbon steel, these Sabatier knives are made in Thiers, France by Sabatier Aine & Perrier.
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Hvad der skiller sig ud

High Carbon Steel
Crafted from high carbon steel, this chef's knife offers exceptional sharpness and durability, allowing for precise cutting and long-lasting performance in the kitchen.
Ergonomic Design
Designed with an ergonomic handle, it provides a comfortable grip for extended use, reducing hand fatigue and enhancing control during various cutting tasks.
Versatile Use
Ideal for various kitchen tasks, this knife excels at chopping, slicing, and dicing, making it a essential tool for both professional chefs and home cooking enthusiasts.

Produktdetaljer

Shop K Sabatier Au Carbone 9 Chef's Knife online at a best price in Danmark. 16296304551
  • 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 rounded French style bolster adds weight and balance while the forged method of knife making creates a high quality knife that will take a fine edge and hold it. 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.
Blade materialcarbon steel
Handle materialPOM
Blade length9 in (22.9 cm)
Kitchen knife & cutlery set typeChef Knives
FeaturesRust Resistant
BrandSabatier
Care and maintWashed promptly after using and dried thoroughly
Knife tang typeFull Tang
Has written warrantyNo
Materialcarbon steel
Number of blades1
Retail packagingSingle Piece
Item Weight1 lbs (450 grams)

Hvem bør købe?

Suitable For
  • Professional Chefs

    Ideal for chefs who need a high-quality, durable knife for precision and consistent slicing in demanding kitchen environments.

  • Home Cooks

    Great for home cooks who appreciate quality tools for everyday meal preparation, making cooking more enjoyable and efficient.

  • Culinary Students

    Perfect for culinary students looking for a reliable, versatile knife that can withstand rigorous training and diverse cooking tasks.

Not Suitable For
  • Budget Shoppers

    Not suitable for those on a tight budget, as it is priced higher compared to entry-level kitchen knives.

Produktbeskrivelse

Har du spørgsmål? Chat med os

Kundespørgsmål og svar

  • spørgsmål: Is the K Sabatier Chef's Knife made of stainless steel?

    svar: No, it is made of carbon steel which can rust if not properly cared for.
  • spørgsmål: How do I protect the knife from rust?

    svar: Wash it promptly after use, dry thoroughly, and apply oil to protect the blade.
  • spørgsmål: What is the advantage of carbon steel over stainless steel?

    svar: Carbon steel knives are easier to sharpen and hold a finer edge longer.

Sabatier Chef's Knives Editorial Review

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