Choppin
Senior Member
Hi all! Selling most of my vintage Sabatier / French knives collection. I appologize for the rushed listing - I'm travelling to NY this week and planning to bring any sold knives with me to save on shipping costs (I live in Brazil). So prices include CONUS shipping (if bought until Friday). Of course I can ship anywhere but we'll have to discuss shipping costs to other locations (Europe, Asia, etc).
Feel free to shoot me any questions. I'd be happy to share additional pics and details (will try to post more pics today or tomorrow).
All carbon steel, fullt forged, and restored. Restored meaning A. good profile (no recurve / frawn); B. edge guard flush with relief bevel, C. good geometry / cutting performance; D. can be easily sharpened on whetstones (no significant warps or bends) and E. solid handles with no movement. The first two in particular have great blade height considering their age.
Of course being vintage they have some pitting on the blade face and signs of age, but nothing that should affect performance. Some could use light sharpening as they don't see regular use, but the edges are not damaged or chipped in any way.
1. Four Star Elephant Chef's
$130
10 15/16" blade
55mm
289g
Feels nice and hefty in hand. Lots of distal taper. Handle is marked with the 4* elephant logo.
2. Sabatier Professional Chef's
$100
12" blade
59mm
345g
Similar to #1 but larger and heavier. Brass rivets on the handle. Great heel height! Blade is stamped with Sabatier Professional logo and was lightly sanded.
3. Random Slicer
$35
9 3/4" blade
Quite flexy, a bit more than an Ashi suji of similar length.
4. Chatillon Chef's
$80
9 5/8" blade
46mm heel height
207g
Feels very balanced in hand. Classic proportions for a chef's knife. Chatillon used to make bolo knives during WW2.
5. Tichet Chef's, Nogent handle
$70
8 1/8" blade
38mm heel height
115g
Stamped Tichet at the edge guard. Very interesting knife, probably the oldest one (1920-30?). Ground quite thin, has some flex. Old-school Nogent handle, rat-tail construction and nickel ferrule.
Feel free to shoot me any questions. I'd be happy to share additional pics and details (will try to post more pics today or tomorrow).
All carbon steel, fullt forged, and restored. Restored meaning A. good profile (no recurve / frawn); B. edge guard flush with relief bevel, C. good geometry / cutting performance; D. can be easily sharpened on whetstones (no significant warps or bends) and E. solid handles with no movement. The first two in particular have great blade height considering their age.
Of course being vintage they have some pitting on the blade face and signs of age, but nothing that should affect performance. Some could use light sharpening as they don't see regular use, but the edges are not damaged or chipped in any way.
1. Four Star Elephant Chef's
$130
10 15/16" blade
55mm
289g
Feels nice and hefty in hand. Lots of distal taper. Handle is marked with the 4* elephant logo.
12" blade
59mm
345g
Similar to #1 but larger and heavier. Brass rivets on the handle. Great heel height! Blade is stamped with Sabatier Professional logo and was lightly sanded.
3. Random Slicer
$35
9 3/4" blade
Quite flexy, a bit more than an Ashi suji of similar length.
4. Chatillon Chef's
$80
9 5/8" blade
46mm heel height
207g
Feels very balanced in hand. Classic proportions for a chef's knife. Chatillon used to make bolo knives during WW2.
5. Tichet Chef's, Nogent handle
$70
8 1/8" blade
38mm heel height
115g
Stamped Tichet at the edge guard. Very interesting knife, probably the oldest one (1920-30?). Ground quite thin, has some flex. Old-school Nogent handle, rat-tail construction and nickel ferrule.
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