SABATIER-K. As early as the end of the 17th century, a Philippe Sabatier in Thiers was making knives for chefs at French courts. They, the cooks, achieved top performances at the time, because... know more
SABATIER-K. As early as the end of the 17th century, a Philippe Sabatier in Thiers was making knives for chefs at French courts. They, the cooks, achieved top performances at the time, because extraordinary things were expected of them on festive occasions. But creativity was also required in everyday life, when the budget was limited, and so, in addition to stoves, they also developed grill systems, saucepans and those types of knives that the world knows today as “European chef's knives”.
When chefs became unemployed during the French Revolution of 1789 because their employers ended up on the guillotine, a new era began in kitchen history. Those who did not go back to the country founded an inn or took over a post office. Here, where, contrary to today's opinion, one did not eat lavish boiled and fried food, but rather porridge and the simplest dishes, a new culinary culture began with them, which quickly spread throughout Europe. Travelers and citizens came into contact with previously unknown dishes and methods of preparation and immediately incorporated them into their own households.
With this first "nouvelle cuisine", cooking and eating habits changed fundamentally. Wealthy citizens hired cooks and the demand for chef's knives and other utensils soon exceeded the blacksmith's capacity.
“SABATIER” also had to enlarge. Numerous imitators joined in and used the SABATIER name to capitalize on the success of the original brand. Philippe Sabatier therefore decided to merge his original trademark "K" from the 17th century with his name and in 1822 had it registered as a protected trademark "K-SABATIER". His descendants are now in the 8th generation of the company.
The knowledge of the correct proportions of the knives, weight, balance, grinding, hardening and tempering of the blades, the experience in the production and processing of different types of steel have refined the generations of the Sabatiers, so that they are among the preferred tools of French top chefs.
PassionFrance® and K-SABATIER have jointly developed a "TRADITION" line, the blade geometry of which is based on the original knife shape, but differs from the usual production in some manufacturing steps. Additional diagonal grinds or an improved finish on burrs for overlapping work are such details.
Two types of steel are available for the “TRADITION” series: for the “INOX steel” line of the Z50X13 and for the “carbon steel” line of the XC65 or XC70.
All knives are 100% forged and are made entirely by hand in Thiers. The logo that unites K-Sabatier and PassionFrance is a sign and guarantee of quality and authenticity.