Sabatier Wood Handled Boning Knife
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Legendary for their precise blades and impeccable craftsmanship, true Sabatier knives are considered to be those made by a select group of French manufacturers whose origins date back to the 19th century. Our Sabatier knives have been made by family-owned Therias et l’Econome in Thiers, France since 1819. Their blades exhibit world-class strength, durability and edge retention.
- The narrow, flexible slightly curved blade is designed to slide easily between meat and bone, while its tapered point is excellent for trimming fat.
- Fully forged for superior durability and balance.
- The Sabatier knife’s signature narrow, pointed blade-shape encourages precision and control.
- Z50C13 stainless-steel blade is strong yet flexible and holds a razor-sharp edge.
- Every detail is superbly crafted, from the triple brass rivets to the beautiful and durable resin-infused handles made of bonded oak wood.
- Blade, bolster and tang are all made from a single piece of steel for greater strength and control.
- Rounded bolsters contribute to a great hand feel and facilitate a variety of cutting grips.
- Full-tang construction provides optimum balance and a rock-solid feel.
- Based in Thiers, France, Therias et l’Econome has been making knives for more than 190 years.
- 5"-long blade; 4 1/4"-long handle; 3.5 oz.
- Use & Care
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.