Chef's knife of 15 cm from K Sabatier
A shorter chef's knife like this is particularly suitable for chopping and slicing common vegetables such as onions, peppers and tomatoes. It will also be fine for cutting into smaller pieces of meat such as chicken breast fillet. The length of this knife also gives it a very fine balance.
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.
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Description & specifications
Chef's knife of 15 cm from K Sabatier
A shorter chef's knife like this is particularly suitable for chopping and slicing common vegetables such as onions, peppers and tomatoes. It will also be fine for cutting into smaller pieces of meat such as chicken breast fillet. The length of this knife also gives it a very fine balance.
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 | Chef's knife |
| Length | 150 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 | 1110-15C |
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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