Sabatier French 4 Inch Forged Carbon Steel Paring Knife

light blade. holds an edge well. This knife is NOT stainless steel so care has to be taken after use. I make sure to wash and dry it after every use. Don't leave it in the dish drainer. Don't put it in the dishwasher.

A beautiful vintage style knife that makes me happy to own. Sharp too!

First let me say the price of $29.99 was the best I found and these were shipped fast. (The name Sabatier is not protected by patent. Sabatier knives are made by a number of companies including China and really the 4 Star Elephant brand are the nearest in quality to these K Sabatier knives). I bought a set of 4-6-8-and 10 inch. I liked these well enough to buy my daughter a set. They do have a slight curve to the edge so you can dice or slice with them. These knives have a RC of 54-56 and while may be considered a soft steel it's also easier to sharpen, plus holds an edge pretty well. These are carbon steel (not stainless) and will develop a patina or will also rust If not hand washed and dried, then vegetable oil applied. Truthfully I believe any good knife should be hand washed, even stainless can rust and handles crack. I prefer carbon steel knives for kitchen work . Now I'm 69 years old and own 200 plus knives (stainless and carbon steel) for hunting and kitchen work (some hand and custom made), plus own a number of sharpening systems. Many stainless knives sold today are junk (cheap ones won't hold or take an edge) and good stainless knives will be harder to sharpen due to the alloys used. I'm not a novice when it comes to knives. I'm very satisfied with this brand of Sabatier, have found they do take a good edge and hold it well. I also have three 4 star Elephant Brand Sabatiers, two of steel forged in the 1930's (sold as historic knives) and one of new forged steel. The two historic older forged will match these in edge holding, but the modern one doesn't match them. I really didn't expect that and I know a lot of people like the Elephant Brand, so many will disagree. (Both brands in my view are better than the German Knives, yet generally cheaper in price) Fit and finish on these are good, did notice one had slight grind marks on the top edge, but not bad. Most wouldn't even notice it. But one of my Elephant Brand historic knives did too. That doesn't effect use though. The blades are thinner than some Chef Knives, they are lighter than many, well balanced, but for most of us in home kitchen use, these are great. Handles on the smaller knives are larger than most making them easy to use too. The only kitchen knives I have and rate better are 40+ year old Carbon Steel American made, Wear-Ever and some Clyde Knives. I don't believe anyone has ever matched those in quality, nor do they now. This review is just my opinion and some will disagree and that's OK and why we have many knife companies. Hope this review helps someone and I tried to be very honest.

I love Sabatier knives. they fit my hand. And carbon steel knives (although you probably wouldn't want to use them for acidy foods), hold an edge much better than do the stainless steel ones.Unfortunately, the blade of my carbon steel paring knife, after 50 years of sharpening, was sadly worn down, and I needed a new one.Unfortunately also, it is more and more difficult to find carbon steel knives. A few years ago a EU directive decreed stainless steel for commercial kitchens, thereby depressing the offer of carbon steel knives.Fortunately, Sabatier still makes them. And fortunately, too, China Fair still stocks them!(I love those guys. So does my cooking..)

Used this knife before and wore it out. Takes a sharp edge and won't discolor as what is available now, with proper cleaning after use. This is my favorite knife and that is why I bought it again. buy it and you won't be disjointed.

This paring knife is really among the best that I've used. I've been cooking professionally for almost 30 years and have had so many favorites that eventually wear down or unfortunately had been knocked into a trash can. This is my first carbon steel pairing knife and I can't believe that I waited so long to buy one! Classic French design by the authentic Sabatier manufacturer. It stays sharp for a long time and hones very easily on a steel. I took it to the stone for the second time since August today and it took a wicked sharp edged with little effort. Of course it will rust if not kept dry but that shouldn't be a problem for someone who chooses a carbon steel knife.

I needed to replace my Sabatier 4" paring knife because, unfortunately, it fell out of the moving box and was run over by the moving van. Searched Amazon.com. Came across many Sabatier-type knives. Decided to take a chance on the 4" paring knife from China Fair, Inc because their description seemed to be honest. Besides, I fully intended to send it back if I were disappointed because $40 is a lot of money for a knife that small.Was extremely pleased. That little knife met all of my expectations, right out of the box. It would slice a hand-held piece of typing paper into shreds, just like the proverbial hot knife through butter.I have just ordered a 6" chef's knife from China Fair, Inc. Incidentally, in subsequent e-mails with high-level staff, I learned that China does not come from the word `China'. It comes from the word `china', i.e. dishes. They are a family-owned business who have been purveyors of fine kitchen `equipment' for 47 years.

Somehow I lost its predecessor. A knife that I had had for almost 50 years. I replaced the lost knife with this and it is perfect.Ver sharp, maneuverable, easy to hold. I love it.