Thiers-Issard Sabatier Chef's Knife

Carbon steel is prized by professional chefs for its ability to hold a sharper edge for much longer than standard stainless steel. While it requires more maintenance, the trade-off is a superior cutting performance that is easier to hone and sharpen at home.

Because this knife is made from high-carbon steel, it will naturally react with acidic foods and moisture, developing a dark, mottled finish known as a patina. This is not rust or a defect, but a protective layer that adds character and tells the story of your knife's history in the kitchen.

No. You must hand wash and immediately dry this knife after every use. The high heat and harsh detergents of a dishwasher will damage the handle and cause the carbon steel blade to rust rapidly.

This is a fully forged knife, which gives it a distinct balance and structural integrity that stamped knives lack. Despite its solid construction, it is designed to be lightweight and agile, making it comfortable for extended prep work without causing hand fatigue.

To keep the edge performing at its best, use a honing steel regularly to realign the blade's edge between sharpening sessions. When it eventually dulls, use a whetstone to restore its sharpness, as the carbon steel is highly responsive to manual sharpening.