Anyone who has searched online, or in a hardware store, for kitchen knives is sure to come across that magic word ‘Sabatier’, but what exactly does it mean? This article seeks to disarm the minefield that is the world of Sabatier knives.

First things first: that name. “Sabatier” doesn’t really mean anything in particular, it’s just a brand. The problem is that this particular brand is used, quite legally, by about eight different cutlery companies. This certainly doesn’t make it easy for a prospective customer to make an informed decision, as Sabatier knives, while bearing the same name, are by no means all the same.

So what is a Sabatier knife? It is usually a French designed kitchen knife, widely used by professional chefs for many years. Before WWII a type known as a ‘Nogent’ was widely used, with a rat tail tang embedded in the handle, but now modern knives are fully forged with a tang (the part to which the handle is attached). handle material). ) running the full length of the handle with the handle ‘lining’ riveted in place.

Two materials are normally used to make Sabatier knife blades: stainless steel and high carbon steel, although only Thiers-Issard now produces a range of carbon steel blades. Both have their pluses: stainless steel retains its shine almost indefinitely, and it has a durable edge. Carbon steel soon becomes “patinated” but has a possibly finer edge that is easily resharpened, unlike stainless steel, which is difficult to resharpen to the level of carbon steel due to its extreme hardness.

The handle material is almost always black nylon – because of its toughness and durability, it takes some beating, but isn’t the most attractive option. The most attractive handles are found on only a few of the Sabatier knives being made now, particularly those by Thiers-Issard that feature such striking materials as rosewood, natural horn, and micarta.

So how do you tell these knives apart? A prospective buyer may find Sabatier knives on offer in many shapes and sizes and at a bewildering range of prices; So how does someone choose? Just remember the old adage: you get what you pay for. Cheap knives are unlikely to be as durable as high end (price) ones, it’s just not financially possible to make good things on the cheap! Again, another old truism, always buy the best you can afford. A top of the line knife will last a lifetime, as will an expensive pair of shoes, a car, or just about anything built to a standard of quality, not price.

The real way to tell these knives apart is, and this may seem strange, to skip the name ‘Sabatier’ and concentrate on the other part of the name. Everyone has them: no knife is ever made or marketed with just the word ‘Sabatier’ on the tang or blade (if it’s a cheap fake and best left alone).

To stop all the wrangling over the word ‘Sabatier’, it was decided that all of the aforementioned firms could use it, on the condition that they also had to put their own very definite trademark on the blade/tang. So we have (among others) K-Sabatier, Judge Sabatier, and Thiers-Issard Four-Star Elephant Sabatier (bite, but worth it!). This means that anyone buying these knives can instantly identify the maker and not get confused because buying from him is just another ‘Sabatier’ knife.

The knives themselves come in all shapes and sizes, from (typically) 3-inch bladed tomato knives to massive 14-inch bladed kitchen knives – truly fearsome objects worthy of a Hollywood horror movie! However, they are all just tools for the kitchen or table, and like all tools, they have evolved over the years to a point where little if any improvement can be made. However, it’s so easy to succumb to temptation and turn one of these fine instruments into a price-driven “utility” item.

So in conclusion, remember a few points.

1. You get what you pay for, so don’t but only for the price!
2. Several companies own the right to use the Sabatier name, but some outshine others!
3. Stainless steel is durable and strong, but carbon steel has better advantage and is easy to care.
4. A good knife should last a lifetime, it shouldn’t be thrown away when the edge dulls (hence the choice of carbon steel!)

Keep these points in mind the next time you’re looking to buy a chef’s or kitchen knife and you won’t go wrong!