Herb knife of 10 cm from K Sabatier
The herb knife is used, as the name suggests, primarily for arranging herbs, but it is also a knife whose size makes it suitable for e.g. to peel fruit or larger vegetables. At the same time, it is a knife that can step into the role of a utility knife, so this is also a knife you can use for trimming meat such as a beef tenderloin. The herb knife here in combination with a chef's knife will therefore be a very good set that will be able to solve most cooking tasks.
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
Herb knife of 10 cm from K Sabatier
The herb knife is used, as the name suggests, primarily for arranging herbs, but it is also a knife whose size makes it suitable for e.g. to peel fruit or larger vegetables. At the same time, it is a knife that can step into the role of a utility knife, so this is also a knife you can use for trimming meat such as a beef tenderloin. The herb knife here in combination with a chef's knife will therefore be a very good set that will be able to solve most cooking tasks.
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 | Herb knife |
| Length | 100 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 | 1110-10C |
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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