Son's link refers to the normal vintage with ferrule; these are the Canadians:
http://www.sabatier-shop.com/produit.php?ref=ANCCUIS25CANAO&id_rubrique=30
Personally, I'd choose the Canadian over the Nogent, now that I've owned and sold my Nogent Chef knife. I like the small finger guard and the crammed up handle on the Canadian. If you ask for a thin one, I think you'll be very happy with this knife.
My favorite parers are both Sabs. Of the two, the Nogent blade shape and thinness take the crown, but I found the chef knife unwieldy. I think that's a result of what Son mentioned earlier. They sure are hit or miss....
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