Sabatier Reviews

I own one of these in oak and I absolutely love it! Every knife is visible, so there's no guessing as to what knife your pulling out of the block. I am very sorry that you are no longer have this item for sale.

I have tried traditional blocks in the past and returned them as they clutter the counter and I found the knives difficult to remove and replace. Not so with this one. I have many small paring and boning knives in the front slot and have room for two 8 inch chef's knives and a chinese cleaver in the back slot. There's also room for my kitchen shears and a honing steel. Can't ask more from a block plus it looks great! You'll love this one.

I have one of these as part of a Sabatier knife set. It's a nice, compact block, capable of holding five or six knives, with slots for an eight-inch steel and kitchen shears. Eight or nine-inch knives can be stored as is; the "long" slot extends through the base, so presumably something can be done for ten-inch and longer knives (the longest I have is an eight-inch chef's knife). I haven't taken the thing apart for cleaning, but there are screws on the bottom to allow for this. All in all, if you don't want or have room for a standard knife block, this is a very good choice.

Beautiful Junk...see my review of the 8 1/4 inch Fuso

I purchased this knife a year and a half ago on impulse, taken in by it's minimalist design, it is a beautiful concept but I paid RETAIL. It IS beautiful but... after 18 months of everyday use in a commercial kitchen I am selling it (at half price) to a younger sous chef that was taken in by the design. I hope that he can cope with it.
This knife is very high maintenance. Once I sliced some cured meat, Genoa Salami I think, plunged the knife into scalding hot, soapy water, rinsed and wiped her down with a clean cotton towel just as I do all of my knives after use. I guess that I didn't wipe hard enough along the cutting edge because after only 10 hours the "cure" had eaten three tiny pin point notches in the blade's edge. It's been a downhill relationship ever since. I can't cut this or that, the knife has a balance point too far back for a pro's liking, the edge is sooo delicate that it requires twice the "steeling" that my forged knives do ... it's a pain...good ridance.

I bought this...my mistake.
This is one of the most beautiful Santoku knives ever made from one of the most beautiful Sabatier lines ever made.
Stamped steel blade (a very good steel I might add), laser bonded to the handle, a very comfortable grip...and sharp as a razor. I mean really sharp!!! BUT...
The blade shape is almost unusable!!! The point actually hooks back down at the tip and gets stuck in a cutting board! The edge is NOT curved nearly enough to rock and roll...unbelievable! unusable! I had to take a coarse whet stone and re-shape the tip of this knife before I could use it for any purpose...quite a disappointment. I dumped it!

We smack this beastie boy with a single mojo* if only for it's beauty.