Sabatier Reviews

I bought TWO sets for my block at home...An absolute must to accompany the 10 piece set...buy two sets for a partay!!!
Get 'em while they're hot!!!

5 mojo*z for these pretty babies!!!

I have been looking for a great steak knife for a long time, obviously I wanted a full tang and bolster; but also wanted something that would look nice, even at a fancy table setting. These steak knives more than met my expectations. They feel substantial in your hand and are very well made (unlike for example, the Sabatier Laguoile steak knives, which look cheap and mass-produced). Also, I recently learned that a good steak knife should NOT be serrated, and this set is one of few that meet that criteria. I highly recommend this set for its beauty and functionality.

These knives blend fine cutlery with elegant beauty. A joy to look at on the table, and a fine cutting edge on the blade. These knives feel solid and comfortable. The rosewood handle is very well fitted to the full-tang stainless blades. Most steak knives look out-of-place on the dinner table. These look great. They softly say: "Quality." Well worth the money.

I'm kind of quirky - I have to get ALL the fat off of the chicken before I cook it. With a knife, my chicken usually looks "hacked up" when I'm done. With these shears, the fat is easily removed, and the chicken still looks beautiful! I highly recommend this timing saving product!

Used them for Thanksgiving. Great for carving our turkey. Easy to use. They don't slip in your hands. Good buy.

These Sabatier poultry shears have four great features (among others): (1) Made in France, by Sabatier, a 160-year-old house of cutlery design and manufacture; (2) Ergonomic--your hand doesn't get cramped from cutting up large amounts of poultry; (3) Hygienic--they go in the dishwasher, so any Salmonella or other bacteria are eliminated; and (4) Great Buy.

My J.A. Henckels's chrome-plated poultry shears are beautiful but so hard to sanitize because they cannot go in the dishwasher. Use these Sabatier poultry shears, along with a good quality boning knife, and you will never want to buy those expensive packages of cut-up chicken again.

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.

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!

These knives are beautifully designed and have the perfect weight and balance to allow for superb control. The carver slid through our turkey, the bread knife left hardly a crumb, and the paring knife made peeling a potato feel like sculpting. I am so glad a friend convinced me to buy Sabatier. In addition, the wooden block is itself a work of art.

This set was bought to fill out a reasonably complete set of premium knives acquired one at a time over the years. It does that splendidly and made the other "premium" knives feel sub-standard. The balance and finish are suberb. It is delightful to cook with these sturdy, well-made knives.

Although I have many knifes, I regard this set, and specifically the knife, as the best in my kitchen. The knife holds an edge longer than any other, and the handle shape is very comfortable. The weight is solid, the blade stiff -- this is a serious tool. I also have a set of Laguiole steak knives, a corkscrew, and a folding knife (contrary to the description here, they do still make a wide range of Laguiole knives in the town of Laguiole).

I have a friend that used to be a cook in one of the top restaurants in San Francisco. The knife in this set is the only knife she uses when she comes over to my house to cook. None of my other knives are good enough for her.

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.

Good mixing bowls. Handles make holding onto easy. Deep enough to avoid splashing. Heavy-duty. Well worth the extra shipping cost.

These bowls were a great surprise! High quality for a low Friday sale clearance price to boot. Large, heavy, deep, 18/10 stainless steel (from India) for a fraction of what they would normally sell for. I've seen similar sets for $29.99 at Sam's Club and Costco. It is true that the handles make for difficult "nesting," but you can stack them off kilter. They seem to stack better upside-down, by the way. I just wish that I had purchased an extra set or two, since I had already satisfied the free shipping purchase amount in the Kitchen Store

Best mixing bowl set I've ever had.
Super quality at reasonable price.
I also recommended it to several friends who ended up with being very satisfied with it, too.

Well, these knives start discoloring pretty much right away, as they are supposed to.

Who cares??? Unless you're a TV chef, pick up a couple of these babies. They hold an excellent edge and feel pretty good in the hand (but not great).

My Henckels are more comfortable, but I have been using the carbons almost exclusively since they landed on the step six weeks ago. (I also bought a boning knife.) They feel like serious knives, more professional than most of the upscale blades I've tried. They're certainly easier to control, more finesse. Sharp is better.

I have had this knife for twenty-one years and it is a faithful kitchen companion. Watch out with its care however, they do stain and must be washed and dried immediately. You may see some dicoloration when cutting fruit or onions with this knife but it is a true chef's knife.

I have a collection of Sabatier Au Carbone knives, all at least 30 years old; few days go by when I don't use the at least the paring knife. They do rust, they do stain, they can leave dark residue on very acid foods, and they can't go in the dishwasher. But in my humble opinion, there is no knife which will cut like a carbon steel knife. A stainless steel knife will solve all the above problems, but will never have the sharp edge of the properly sharpened carbon steel knife. A couple of passes over a sharpening steel will restore that edge on a carbon steel knife, but, again, in my opinion, a stainless steel knife, takes a lot of work to sharpen and will never be as sharp as a carbon steel blade. So if you want a pretty, easy to care for knife, buy a stainless steel. If cutting with ease with a razor sharp blade is more important, get carbon steel. The Sabatiers will last a lifetime if cared for properly.