“Brigitte LIABEUF, curator of the Thiers Cutlery Museum“.

 Extract from “The Thiers knife, secrets of its making“.

The SABATIER knife is a professional knife for the use of butchers, cooks and "chefs". It is distinguished by its triangular blade, 15 to 35 cm long, with a bolster or bolster and ferrule, with a full or half tang on which is fitted a black handle. Once made out of ebony, this is now plastic and finishes with a bird's beak pommel. The handle is fixed in position by three tubular rivets that replace the nails and rosettes of a hundred years ago. The shape of the blade, the ergonomic handle, light weight and perfect balance between blade and handle have made this the essential cook's knife: in the USA they call it "the French Chef's knife" with all the respect that the Americans pay to French cuisine.

The Thiers museum has a carving set exhibit.
The leather case holds a steel, a boning knife and a carver. The triangular shape of the blade is reminiscent of today's “SABATIER“. The handles are of ivory and are carved with a classic warrior design, making this an exceptional quality set.