K Sabatier Elegance 3.25" Paring Knife
K Sabatier Elegance 3.25" Paring Knife
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We love the in hand feel of this little paring knife, perfect for peeling garlic and shallots, or splitting small mushrooms, berries and cherry tomatoes.
The K Sabatier ‘Elegance’ series are a modern take of the classic European profile, and are a bit heavier in the hand than the classic French profiles. They feature finely polished bolsters and red Stamina wood handles (a very stable laminated wood) They can handle a wide variety of tasks, making them a great choice for any avid cook.
For 8 generations, the French company K Sabatier have been producing excellent professional level chef knives. Still a family run operation, the folks at K Sabatier have extensive relationships with the craftspeople in Thiers, France. From forging to handling to final fit and finish, the methods and materials have changed over the last 200 years, but the attention to detail has been maintained.
*No soaking or dishwashers. Dry well in between uses to prolong edge life.
Blade Material: Z50C13 Stainless Steel
Handle Material: Spanish Stamina wood (laminated hardwood, also known as Pakka wood.
Hardness: 54-56 HRC
Blade Length: 3.25"
Overall Length: 7.25"
Height at Heel: .75"
Weight: 2.7 oz
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The Sabatier 3. 5 inch paring knife I bought from Sam two years ago is the best I've ever owned. And I've owned a few! Perfect hand feel, nice heft, a blade that can be incredibly well sharpened, and beautiful as a knife can be. I also have a Wustof 3. 5 inch paring knife which has similar quality, but does have a slightly smaller handle and weighs 61 grams vs. the Sabatier at 82 grams. And its blade at the hilt is about 3 mm narrower. Both knives are absolutely excellent and worth the price. I do slightly prefer the Sabatier. Either of these knives is superior to the several others I also frequently use.
Tip: I recommend keeping your paring knives at hand on the counter in a coffee mug filled two thirds with rice so the blade is submerged in the rice. Fast access and keeps this blade safe. Change out the rice every two or three years.
- Bill Higgins
Port Townsend