Beautiful, functional knives. Thanks for the photos.
I have one vintage Sab chef from the late 1800s, and a handful of their thin, inexpensive parers, all in carbon steel. They’re great knives, but the chef has been used so much that most of its belly has disappeared.
It wasn’t that long ago that someone here claimed that Sabatier knives had made no inroads into the US market!
I think it’s wonderful when companies can offer NOS items.
