FINE Vintage Sabatier LA TROMPETTE Carbon Steel Chef Knife withEbony RAZOR SHARP

FINE Vintage Sabatier LA TROMPETTE Carbon Steel Chef Knife withEbony RAZOR SHARP

FINE Vintage Sabatier LA TROMPETTE Carbon Steel Chef Knife withEbony RAZOR SHARP

Please read our Terms below for details. It just doesn't get any better than this knife and if it doesn't have your full and eager attention, you're probably already dead. It's one of the most beautifully preserved such knives you'll come across, measuring 15" long with a 10" blade, the quintessential French chef knife size.

So finely is it forged that even a chef of petite size will find it emminently deft and well-balanced in the hand, offering all of the advantages of a longer knife with none of the drawbacks. This is the very essence of what constitutes expert hand-forging of a blade, and like the engine in your car, the blade of any knife is it's heart and soul. It comes to us from the personal collection of a local chef here in Southern California, who has owned it for more than 40 years and has always maintained it with the utmost care and pampering. As such, it has seen some use and is sharpened to a RAZOR's edge, but it's got no problems of any kind, as you can see in the photos, and it's ready to revolutionize what even most seasoned chefs think they already know about what a truly great vintage chef knife can do. As you can see, it's nogent-style handle was made using a dense, beautifully-grained African ebony of the highest quality.

What you can't see is that it's the rare specimen that still has visible its original Trumpet-logo impressed into the wood; couldn't get a good photo of it but it's unmistakable. Especially rare is its handle to be found so solid and tight without a single crack or even a hairline. As you can see from the photos, this beautiful knife comes from one of the finest cutlery companies in France's history--the world-famous "La Trompette" line of knives, whose logo was the bugle.

The Sabatier name graces this knife but its origins pre-date the Sabatier name. The oldest brands like this were originally known to chefs and purveyors throughout Europe simply by their logos (cutleries wisely included pictographic logos, to accomodate the many illiterate men who worked in professional kitchens as chefs). A chef might tell a salesman.

It was expertly hand-forged in what's known as the Nogent style, 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. This style was pioneered shortly prior to the 1878 Paris World's Fair, at which this very same design won the Gold Medal.

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.

This 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 slicing 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. It is RAZOR sharp now in a way that many professional chefs may find eye-opening. Please exercise maximum caution or the careless user may find himself in the ER needing stitches.

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--but one that you can use every day for the rest of your life before passing it down.

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We'd like to sell'em cheaper.. But MY WIFE won't let me!! Listing created with eLister 3.1.2 for Macintosh. The item "FINE Vintage Sabatier LA TROMPETTE Carbon Steel Chef Knife withEbony RAZOR SHARP" is in sale since Monday, October 26, 2015.

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.


FINE Vintage Sabatier LA TROMPETTE Carbon Steel Chef Knife withEbony RAZOR SHARP


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