Terms & Conditions
Please allow 2-3 weeks for delivery.
If written 30 days from the date of purchase you are not satisfied with
your merchandise, simply return it for a full refund. All of our
knives carry a lifetime guarantee against manufacturing defects. Please
call for return authorization. The lifetime warranty is void if the
knife has been put through a dishwasher or obvious abuse.
Sabatier's Fine knives should always be washed and dried by hand,
NEVER in the dishwasher.
Air Pocket Knives
Knives with Air Pockets collect fat and lubricate the knife during cutting. Vegetables will not stick to these knives.
These knives have a narrow, rigid blade with an upward curve used for removing meat and poultry from bones.
These knives have a long, thin blade and are used to slice meat. The blade's upward curve is used to cut meat from the bone.
This is a strong, thick and heavy blade used to chop meat or sever joints.
This knife has a very thin, flexible blade and is used for the delicate task of removing the bones from raw fish.
This knife is a long, round-ended blade and is used to cut thin, even slices of closely grained meat.
This short, rigid knife with a sharp point is used for paring, trimming, decorating and other small cutting jobs.
This knife is narrower than a ham knife and is used to cut very thin slices of salmon.
Also known as a Japanese Cook's Knife with Air Pockets that result in a smoother cut. Also used for vegetables.
This knife is usually 5 inches long and is used for cutting meat at the table.
This knife has a small, serrated blade that is used for cutting tomatoes and other fruits, without tearing.
This knife is slightly longer than a paring knife and is used for all the odd jobs in the kitchen, from coring fruits to slicing sandwiches.
Sabatier Quality & Styles
A molded plastic, pleasant to the touch, that is highly resistant to impact and shrinkage.
A soft steel that will hold a very fine edge and is easy to resharpen. Carbon steel will stain easily and even rust under damp conditions.
A steel billet is heated to about 2,200 degrees, hammered in to shape, hardened again by heating to 1,900 degrees, quenched, tempered, ,hand ground and a handle is attached. It is then polished and honed to a fine edge, resulting in the finest knife available.
metal extension of the knife blade runs the full length of the handle,
resulting in a well-balanced knife that is easier and less tiring to
A hard metal alloy that is practically stain and rust resistant. The stainless steel used in knife making has a high carbon content.
Carefully selected hardwood veneers are impregnated with liquid thermosetting resins. Then, under intense heat and pressure, these multiple layers are fused in to a sold homogeneous block, resulting in a product of great beauty and durability with a permanent, high-gloss finish.
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