In another topic (http://www.kitchenknifeforums.com/showthread.php/20669-Massmoto-KS-270-Gyuto) we already had a discussion about this subject. But I dont want to pollute that thread even further, so I thought Id better start a separate topic.
My questions are basically:
- what is exactly a Sabatier profile?
- which Japanese knives have such a profile?
What I learned from the other thread is that Sabatier knives have a very long flat stretch. About from the heel to 2/3 of the blade, after which the upward curve starts. That's good for push-cutting.
This is a picture that illustrates it:
However, other pictures posted in that threat showed Sabatiers that had a flat stretch that only lasted until half of the blade:
And in some pictures even the flat stretch had a slight curve.
This makes me wonder what exactly is meant by a traditional Sabatier profile. Is it a long flat stretch or is it something else? Or a combination of things?
My questions are basically:
- what is exactly a Sabatier profile?
- which Japanese knives have such a profile?
What I learned from the other thread is that Sabatier knives have a very long flat stretch. About from the heel to 2/3 of the blade, after which the upward curve starts. That's good for push-cutting.
This is a picture that illustrates it:
However, other pictures posted in that threat showed Sabatiers that had a flat stretch that only lasted until half of the blade:
And in some pictures even the flat stretch had a slight curve.
This makes me wonder what exactly is meant by a traditional Sabatier profile. Is it a long flat stretch or is it something else? Or a combination of things?