Please read our Terms below for details. 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. But today is a little different from yesterday, and here is one we're proud to offer that comes from one of the finest cutlery companies in the world, one of the oldest Sabatier companies--their world-famous "La Trompette" line of knives, whose logo was the bugle. So old is this knife, in fact, that it pre-dates the Sabatier name; only years later would the Sabatier name grace these knives, known to chefs and purveyors throughout Europe simply by their logos (cutleries wisely included pictographic logos, to accomodate the many illiterate chefs).
Condition is outstanding, with a beautifully patinated blade that is RAZOR sharp (more about that later). Especially rare is its ebony handle to be found so solid and tight without a single crack or even a hairline.
There are few words which adequately describe it more than just plain Wow! It was expertly hand-forged with what's known as a Nogent-style handle, a mangificent French design named for the legendary knifemaking city of the same name, near Thiers, that uses a rat-tail tang below the blade (tang, flared bolster and blade are one piece) to pierce the ebony handle, anchored with a corresponding hooked tang rod inserted from the bottom, with a carbon steel ferrule at the bolster to provide added strength. This style was pioneered shortly prior to the 1878 Paris World's Fair, at which this very same design won the Gold Medal. This knife is stamped to reflect that stamp reads, France, Dufresne & Co.
[the distributor/exporter in Paris], La Trompette, Med[aille] Or E[xposition] U[niversel] 1878. The great deal of labor that goes into this design (my personal favorite for a vintage chef's knife of any configuation) favors a lighter-weight, higher degree of balance and, in my humble opinion, true craftsmanship and beauty in a chef's knife the likes of which are found no more in ANY modern knife. The casual observer will say something like, but it isn't all one piece like those fully-forged Henckels knives I see at Bloomingdales! THIS design was the pinnacle of craftsmanship in chef's cutlery and was all but completely abandoned after WWII in favor of today's designs, only because they were far easier to mass produce. These, however, required one guild to forge the blades, another to finish them, another to make the handles and the "hafter's guild" to fit them all together.If you're someone who knows the FEEL of fine knives, you won't have to use this knife twice to understand what it's capable of, and you will experience nothing short of a revelation of performance. It is a lightweight DYNAMO in the kitchen, and your hand will BLAZE through jobs in the kitchen (if you're like me, you'll start looking for things that need chopping and slicing). Like all fine vintage carbon steel knives, it will rust if not carefully kept dry during use, but you'll be richly rewarded for your trouble with superior performance in every way, shape and form. Carbon is also easier to rehone and does not require a blacksmith's skills to achieve the finest possible edge. This is a VERY highly treasured knife in the serious chef's kitchen, and hard to find because NO chef ever gave one up willingly at least not while he or she was alive! Of course, as you'd expect, it's the ideal tool for chopping, dicing, mincing and reducing piles of herbs and vegetables into smaller mounds of aromatic good ness for inclusion in your favorite recipes. It will also, like a slicer, shave WAFER-thin slices of charcuterie, tomatoes, onions, or anything else.
Here's your chance to acquire what you'll rightly come to think of as an heirloom. Measures a very generous 15-3/8" with a 10.5" blade, yet weighs just a lightning fast 5.3 ounces--but by any measure this knife will come up BIG whenever and wherever you may use it. A WORD ABOUT MAINTENANCE: Never use a dishwasher. Wash the knife by hand and wipe clean immediately thereafter. Wipe the knife clean when using it on wet or acidic foods.
It WILL rust if not maintained properly. I apply a very thin coat of non-toxic mineral oil to blade and wooden handles periodically, to seal them from ambient moisture in the atmosphere (olive or corn oil will suffice). Our store's inventory is searchable using the search field or may be browsed by clicking on categories, with each option found on the left side of the store's homepage.Don't see it or can't find what you're looking for? It's wrong--it's STEALING--and you WILL be turned in to us by one of the legion of our loyal customers, who inevitably see your plagiarism and notify us about it. All items come from a smoke-free home. There will be NO EXCEPTIONS to this policy. If you dislike this or find this unfair, PLEASE shop elsewhere; we only want happy customers and it's our feeling that no one should be able to claim dissatisfaction with this policy, since we're stating it up front. It's not an attempt to profit, simply the only way my elderly bones can continue to offer so many items. WE SELF-INSURE using our business policy.
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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 "FINE Antique Pre-Sabatier Chef's XXL Carbon Steel Carving Knife RAZOR SHARP" is in sale since Saturday, April 25, 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.