PLEASE NOTE: We take our photos in natural light outdoors and as a result there are sometimes reflections or shadows or glare shown in the blades. In person none of these exist; we will say so in the description if it may be otherwise. Please read our Terms below for details. This is a rare and wonderful knife of exceptional quality but it's a hard to know where to start in describing it. I picked it up MANY years ago in France, LONG before the obsessive craze for Japanese knives here in the West had even begun to begin.
But it's somewhat logical that old French blades should be adapted into Japanese forms because both Japanese knives and the oldest French, nogent-style knives employed a slender tang that was used to pierce a solid wooden handle to anchor the blade. So whether or not the Frenchman who customized THIS old Sabatier blade intended to turn this knife into a sushi chef's deba is almost beside the point. But that he did; just look at it--a singularly beautiful work of the cutler's art and a stroke of genius in adaptive re-use. The knife-maker began with one of the heavy-duty lobster splitting knives made by Sabatier K, a maker that is still in business, though it has been many decades, indeed, since they hand-forged anything remotely like this masterpiece of a blade.
There was NO finer Sabatier maker in this blade's time--NONE, I assure you. He then gave it the classic deba shape and a WICKEDLY sharp edge which will make your local sushi chef envious.
It's edge is ambidextrous; maybe a VERY slight right-hand bias, though is not 100% single-bevel; just by eye-balling it I'd say it's about 55/45. As with any carbon steel knife it must be kept dry to prevent rusting but this comparatively minor inconvenience is more than offset by the superior performance and ease of edge maintenance delivered by carbon steel, as any veteran user can confirm. Better yet, ask your local sushi chef. Handle is some kind of turned hardwood, reinforced at the bolster with a hand-wought copper ferrule.
Unlike any sushi knife, you can see in the photos that the tang extends the entire length of the handle; most sushi knives go about 2/3 of the way. As such I think it's one of the most functional handles I've yet held and so will you.
It's 10-5/8" long with a 5.75" blade, which is not unusually long or short for a deba but it weighs in at an impressive 8.2 ounces. It is a DEMON in the kitchen and there's virtually nothing it can't do and do very, very well. This knife will be an instant heirloom in even the most discriminating collection and any user will be thrilled to wield it in the ongoing fight for deliciousness. The perfect gift, too, for the finnicky chef who THINKS he has everything.
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If you're not in total agreement with us here or disagree for any reason, we can only urge that you PLEASE shop elsewhere. International packages will be calculated on the basis of a MINIMUM ONE POUND weight. IMPORTANT: After TWELVE YEARS of doing everything we could to hold the line on int'l. If you're not in total agreement with us here or disagree for any reason, again, we can only urge you to PLEASE shop elsewhere. We'd like to sell'em cheaper..But MY WIFE won't let me!! The item "FINEST Customized Antique SABATIER Heavy-Duty Carbon Steel Sushi Chef Deba Knife" is in sale since Thursday, July 23, 2020. This item is in the category "Collectibles\Kitchen & Home\Kitchenware\Utensils\Cutlery". The seller is "ralph1396" and is located in Los Angeles, California.
This item can be shipped worldwide.