Vintage Marin-Style Kitchen Knives by Sabitier-Jeune

$ 43.5

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Clearance Vintage Marin-Style Kitchen Knives by Sabitier-Jeune
Made 60-70 years ago – Never Used
Found Stored in Maker’s Warehouse Archives
02B13.45 9" Vintage Sabatier Kitchen Knife

In stock

$43.50

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A chance visit to a famous French knife maker in Thiers turned up a trove of 60-70 years old high-carbon steel Kitchen Knives in four lengths – 5, 8, 9 and 10 inches, all fitted with tropical wood handles and solid Brass pins, or in the case of the 5" knife, silver colored rivets. These are extremely well-made, solidly built, endlessly useful, “do-everything” kitchen knives – stamped with the famous Sabatier-Jeune mark. The Marin-style knife is characterized by very stiff, straight, rigid blades fixed to relatively large handles. They are undeniably handsome but the additional “secret plus" of these is that they are high carbon steel.

Today, high carbon steel blades has been displaced in the non-professional world by stainless steel because high-carbon blades will discolor and stain with normal use – i.e. not remain shiny. But high carbon blades can be made much sharper than stainless steel and will retain that very sharp edge much longer – and outside of eBay, they are really hard to find these days. (Frankly, we can understand the appeal of stainless steel in a dinner table knife, but not in a working kitchen tool.)

Quantities are limited, so get them while they are available.

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Customer Ratings and Reviews

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4 reviews 0 5 4.3
Overall Rating
  • Grey Onions

    Laura Richardson, 3/2/2019 These knives are indeed very sharp, well-made, and of high quality. But I'm not sure about the patina, as they leave a grey deposit on onions, for example, that's rather unsightly and I have no idea whether it's harmful or not. Perhaps once the patina is developed it will no longer leave a discolor my food?

    Response By: Garrett Wade Tech Department
    Thank you for your review on the Vintage Marin-Style Kitchen Knife. We're sorry to hear you are having this issue. We asked our technician why this could be happening, and he responded as follows: "It is normal for carbon steel knives to develop a patina but it’s not normal for them to leave marks on food. I think what’s happening is the knife is being put away wet (or washed in the dishwashing machine, which does the same-thing) then it develops a layer of oxidization, which gets wiped unto her food. To prevent it, she should wipe the knife dry after she washes it. Hand wash only. One way to make sure all the old patina is gone - a kind of re-set, is to use Bon Ami or something like that with a cloth to clean down the blade (not the scouring powders with bleach though). Rinse it and wipe dry. Then it should be fine once again. The only foods that accelerate this darkening of the blade is citrus (lemons, limes, oranges, grapefruit) and other highly acidic foods like tomato. And all that means is you have to give the knife a quick rinse or wipe right after you cut these things. Sorta wipe the blade as you go like pro chefs do" We hope this helps.
  • Excellent, says chef

    Jerry Stauffer, 1/20/2019 Lovely, and so sharp that I can’t use it to remove the skin from salmon because it cuts the skin.
  • The best knife

    Susan Kennedy, 11/5/2018 What a wonderful, elegant knife -- it's like something I would have inherited. This 5-inch knife has a great blade, really sharp -- those French really know how to make knives. This is the best knife I've ever owned.
  • My new favorite knife

    Courtney, 1/12/2018 After losing my previous favorite knife a couple years ago, I've been searching high and low for a new favorite knife and I think this might be the one. Just received the 5" knife today and it slices beautifully. Very sharp blade, feels good in my hand, cuts nicely through tomatoes, onions, flank steak, and, I'd imagine, anything else I could possibly need. Love this knife and look forward to using it in all my food prep!
    Rate & Review Honorable Mention $50 Winner January 2018 Rate & Review Honorable Mention $50 Winner. Congratulations, Courtney!!
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