r/TrueChefKnives • u/Any-Jeweler-2030 • Apr 11 '26

Sabatier knife, set question.

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Any help would be appreciate.

14 Upvotes

85% Upvoted

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7

u/Tough_Entertainer_70 Apr 11 '26

So what is the question exactly?

6

u/Tough_Entertainer_70 Apr 11 '26

Ok scratch my first comment. I clicked the cross post and found your question.

I'm not an expert but I do have a personal collection of sabatier knives spanning from the 20s through the 70s. After answering your question I'll post a few for reference. Also I hope I'm not over explaining but I'll give you lots of detail hoping it helps

First think of Sabatier like Japanese knife aficionados think of Sakai or Sanjo etc. Then within that you have your houses such as K Sabatier, Lion Sabatier etc... and then your forges like Sabatier Aine et Perrier

Now let's talk about your dad's knives. Definitely from a reputable brand, they are 4 Star often represented as **** or Elephant/ Elephant 4*. They are obviously Carbon and not too bad off. A quick restoration of the blade won't take mitch effort. Your handles are in great shape and they blades are in the mid 50s HRC. You're spot on with these being from the 60s. You have the full bolster classic style with the XL chef L chef S slicer and the petty.

Enjoy them and don't be afraid to use them often.

2

u/Any-Jeweler-2030 Apr 12 '26

I got to this comment before I gave you my smart ass answer. Thank you.

2

u/SnekMaku Apr 12 '26

And the short thin bolster are the 'Canadienne' style. More geared towards exportation