Thread: Japanese kitchen knives

Originally Posted by Rekonball

That is correct, this is the only carbon steel knife I have, some got stolen right out of the restaurant. It's scary sharp
Those are some awsome knives. I really like the chesnut handle.

This is the K-Sabiatier au carbone is was thinking of...I think!:
K-Sabatier au carbone 10" Chef's Knife
I've read some very positive reviews and I'm almost 100% sure it's the same knife I used a few times years ago when I worked in a professional kitchen. Any thoughts on this K Sabiatier?