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: Sabatier's au Carbone chef's knife cuts best
Summary: 5 Stars
I bought a Sabatier au Carbone 10" chef's knife on Amazon a few months ago, and it's become my favorite knife. I hadn't owned a carbon steel knife before. They take more care. I have to wash it and dry it immediately after each use. I don't let it sit for long on the cutting board while I do other things. It's a little more hassle, but it's become my favorite chef's knife because it makes the best cuts, is easy to sharpen, and stays sharp. I have three 10" forged stainless steel chef's knives. One by Sabatier and two by Wusthof (a Classic and a Grand Prix). I prefer the feel of the Wusthof Classic line, but the Sabatier au Carbone cuts better than any other knife I've own. Potatoes and apples slide off the blade of the au Carbone knife, but stick to the stainless steel knives. I've never been happy with how difficult it is to sharpen a stainless steel chef's knife and how quickly they lose their sharpness. The au Carbone knife is easy to sharpen, takes a very sharp edge, and I just touch it up on my diamond steel before I use it to keep it sharp. I haven't used a real sharpener on it since shortly after I got it. To sharpen my knives, I usually use a Chef's Choice Edge-Select 120 (grinder), but on the carbon steel, it seems to take off too much metal. Next time, I'll sharpen it on my Spyderco Tri-Angle Sharpmaker (set of stones), another excellent tool for sharpening.
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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