Vintage sabatier lobster splitter??

turbochef422 · Feb 28, 2016

Crazy big knife. Way thicker than my 180 itinomonn deba. 11" long and the handle thicker than a broom stick. Is this just a regular lobster splitter? $40 on the bay

ecchef · Feb 28, 2016

Holy Crap! I like that one. Planning on doing a resto?

Mrmnms · Feb 28, 2016

You come up with cool stuff. Some thick spine!

turbochef422 · Feb 28, 2016

It's 11mm thick above the heel. I'm thinking about a resto but have a couple things I want to work on already and literally don't get one day to work on anything so maybe I'll send it out for one.

andre s · Feb 28, 2016

wish i knew more about the history on those st-honore '84 sabs. My best Sab find is one marked as such.
nice get!

chinacats · Feb 28, 2016

I believe that to be a true chef de chef...and overall badass knife:knife:

ramenlegend · Feb 28, 2016

get out the sandpaper baby!

sachem allison · Feb 29, 2016

that is what is called a "cuisine massive". I have one of my Chef's. I wrote about it somewhere on here. He used it mostly for lobster, rutabagas, large heads of cabbage and pumpkins. Here you ago. http://www.kitchenknifeforums.com/s...-school-as-promised?highlight=sauce+americain.

Vintage sabatier lobster splitter??

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