Sabatier Reviews

This Sabatier serie is outstanding. The feel of the knives is good, precise and gentle due to the cherry wood. The steel is flexible enough to give a little but also very strong. I had others (Japanese and German) but this set id the best I tried so far. Cheers.

This one is in my "home block". I like the 4 inch for all my paring jobs and it's an absolutly beautiful piece of work. A VERY high quality blade and easily honed.
5*s for this little beauty.

I never thought that the extra inch on anything like a paring knife would make a difference to me -- that is until I got this baby.

I love this little knife! Who knows, maybe I find the very short length of most paring knives to be frustrating for many small paring-knife type tasks. I'd say I consistently. reach for the 4-inch paring knife first, and use my shorter ones when it's dirty (or already in someone else's hands!)

A word about the Provence handles -- they are gorgeous, and the way they're manufactured -- infused with resin, you get all the benefits of a plastic handle with the rosy beauty of the wood. Unlike plain wooden handled knives, these babies won't get gross looking or ever make you wonder if something's growing in there. Love love love this lovely little knife!

Great steak knives, not overly heavy, well balanced, edge is not serated which makes it easily sharpened. Wood handles a nice touch. Only pain was that the knives come with a sticker warning to hand wash, and I nicked myself while trying to remove the sticker from the blade. Good value for the money, especially when purchased in the set

If you've got to have a serrated knife this be da one! I have the 8" chef's, the 8" bread and the 4" paring knife from this brand/line in my home block but NOT in my work bag...'cause other cooks STEAL 'em from me!
This is THE most attractive European knife line made...period, 'nuf said.
The quality, edge, finish and steel of this line of knives is unsurpassed. Wusthof and Henckels be forewarned.
Buy now with no regrets.
We slippin' dis pretty baby 5 mojo*z 'cause we be in love!!!

I bought this knife several years ago (mine has a different handle but otherwise the same) as a starving college student. My mom started me on these knives and I won't use anything else. It is labelled as a tomato/bagel knife but it's more useful than that. It's fabulous on a wide variety of vegetables when you're not looking to mince. I use it to slice up bell peppers, half celery stalks, shred lettuce (and get that hard knot out of the base) and of course tomatoes. Mine is 4 years old and as sharp as the day I bought it.

First and foremost, this blade is equal to any German blade made...period. Sabatier produces this line in France and the quality of the steel and attention to detail is fabulous. I have owned one of these for 4 years and use it in rotation with the "other" brands sold here.
I keep my knives sharp with a Arkansas fine grit whet stone (once a month, 8 strokes per side) and a 14 inch steel (EVERY time I use a blade, 5 strokes per side). So "edge" sharpness and quality is determined by me not the manufacturer.
The qualities that set this knife line apart are the above mentioned details that are not found on any other mass manufactured cutlery. The scales (wooden grips) are stained a beautiful rosewood color, impregnated with resin under pressure for durability, mounted with brass rivets and then highly polished along with the tang, bolster and the top edge of the blade. No other mass manufacturer does this.
Not a knife to put in the dishwasher...the chemicals dull the bright finish. Hand wash this beauty!
This is the knife that I give as a gift on special occasions to special people in the "biz"....'nuf said.

I own a set of Provence knives and this 8" Chef's knife is the workhorse I reach for most often. It is versatile enough to handle all but the finest/most delicate jobs, if needed. Every time I pick up this knife, I find myself pausing for a moment just to admire its beauty. The rosewood handle is the nicest-looking around, short of the brushed all-steel ones that are not as safe-feeling to use.
The steel in the bolster and tang are mirror-polished, a nice touch that is not shared in competing lines from Wusthof and Henckels.
If your budget is really tight but you want a couple of great knives, buy this one and the parer. But for not that much more, you can buy a 10-pc. set of Provence or, for even less as of this writing, a 10-pc. set in the Grand Chef series. The Grand Chef differs only in that its handles are the standard black composite, versus rosewood. Both of these lines are made in France; others are not and there is a real difference in the quality of the edge. For European-brand knives, buy the ones that are made in France or Germany only.

I purchased a set of Sabatier knives as a Christmas present for a family member. At this time Amazon were promoting the knife set by giving a free 7" extra knife with purchase of the set.
I have never received the promo knife. They informed me that the it would be shipped out on in late Jan., 04. In late January they said it would be late February for shipping. In late February they said my order was cancelled as they had not heard from me, even though I had replied stating it was O.K. for Feb. delivery.

They cancelled my order, are showing no record of it so it cannot be traced. They say I am not out any money, as invoicing is only done when items are shipped. In this case, as it is a promotional item, I guess I am just out of luck. By the way, the source of the emails notifying me of the delivery problems is non returnable.
Marti Massey

When it comes to cutting meat this is a overkill,the knife is too heavy not balanced making it awkward to use.If you're cutting into large bone its ok of course you would want to sharpen it first.On the upside it looks really nice.I would rather get a 8-10" knife than this one it would do everrything this one will and you'll have a place to put it in a knife block unlike this one.

We decided to give up on our local grocery after two batches of tainted meat (no kidding!) and the fact they seem to soak the meats in water; when you grill, the steak or chop pours liquid. What ARE they doing? So I got a small chest freezer and now I buy my meats from an Amish farmer. More work, but no additives, etc. And the quality is incredible.

For processing the meat, you do need a cleaver. This Sabatier cleaver is just right for re-sizing "primal cuts" which are the de-boned sections of meat, not the side on the bone itself. It really is an improvement over the chef's knife.

I have not tried cutting bone, because I lack a good, sturdy, non-moving cutting board. But for meat cutting, this is excellent and it even is easier for cutting up stew beef than a knife.

beautiful knife. dull factory edge. requires professional sharpening. a good buy.

The Provence line of Sabatier are very good knives. They are well balanced and have great steel. For some reason however, Sabatier knives do not come from the factory sharpened; thus, one must have this done before the knives are used. I have talked to several knife store owners who say this is the case. They sharpen the knives before they sell them, but then you have to pay full retail price, which is a lot more then the sale price on Amazon plus a sharpening charge. This is also a great knife for doing things that a chef's or vegetable knife is supposed to do. It is not, however, a boning knife. If you buy this knife, it will probably become your favorite.

I purchased this piece to fill the block Provence set given to my wife for a gift. The knife arrived in a little late, but in perfect shape. This a beautiful piece of cutlery, well balanced, very functional, and sharp as a razor. Unfortunately, it's too much a work of art to use every day, and instead, I have to fall back on my every day Sabatier sets for the usual prep work.