A few months ago I got a K Sab 11" chef knife from Bernal. The site said carbon, but it is definitely stainless. It takes an amazing edge and holds it well. I have no idea what sort of stainless K Sab was using in the '60s, but wow. Great blade. It is a hefty sucker, but when I want something really fine, like see through tomato or onion slices, this is the one.
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No sign of discoloring? (thus you think it is stainless)
Nice knife! It’s a looker for sure.
Chem…it sure looks stainless, a vintage knife like that should have some patina if it was carbon steel. I dont know where Bernal comes up with their vintage knives, but they sure find some nice ones.
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Nope, no patina. I eventually gave it the true acid test, slice a lemon and let it sit, not wiped, for a bit. Not a spot was left.
Mine has a small dimple in the ferrule, making it a B grade knife and much less expensive. It is quite heavy as French chef knives go. It makes my ten inch Jeune from the same era or shortly thereafter, bought new by me in a cooking store at Pike Place in Seattle, feel like a very nimble utility knife.
I Love those old Sabatier Knives. My aunt was gifted one back in the late 60’s. It is a pleasure to work with.
Oddly it is quite light and nimble more like some of my Japanese Blades than my European ones.
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