Sabatier Precision 8-Inch Stainless Steel Bread Knife

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Bread Makers » Sabatier Precision 8-Inch Stainless Steel Bread Knife
Sabatier Precision 8-Inch Stainless Bread Knife
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  1. Kitchen
  2. Publisher: Sabatier
  3. Sales Rank in Kitchen & Housewares: #465658

Product Review

For those who make their own bread or who prefer to buy loaves unsliced, a bread knife is an absolute must. For all others--well, we think you'll be surprised by how often you find yourself reaching for this knife. The superb design of Sabatier's 8-incher from their affordable Precision line exemplifies why the French company has earned a decades-long reputation for fine cutlery. The blunt-tipped rectangular blade, with the resultant extra weight at the tip, allows for even, effortless cutting. In other words, it won't squash your loaf! Sabatier constructs their knives from heavy-gauge, high-carbon stainless steel for maximum strength and adds a full tang for perfect alignment and balance. Three rivets in the handle add structural strength. Hand wash with mild soap for best results and a long life. --Meg Heffernan

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Customer Reviews

Average Customer Review
5.0 out of 5 stars (1 customer review)

6 of 7 people found the following review helpful
5.0 out of 5 stars Bread Knife is the Second Most Used Knife in My Kitchen, April 8, 2001
Michela (Seattle, WA, USA) - See all my reviews
This review is from: Sabatier Precision 8-Inch Stainless Steel Bread Knife (Kitchen)
If you are putting together a set of Sabatier Precision knives, I recommend that you add this one to your collection. (If you buy the 15-Piece Sabatier Precision Set, this 8-Inch Bread Knife is included.) I don't bake bread every day, so I the love the ritual of buying fresh sourdough baguettes to go with meals. I don't even remember what I did before I had a serrated bread knife. This bread knife is full tang, so it will last a long time (and will probably not need sharpening) when used with proper care. The heft and feel of the handle is not so important in a serrated bread knife as it would be in a good quality high carbon, all steel chef's knife. Another reason for having a serrated bread knife (from someone who wrote to "Cook's Illustrated") would be using it to lift a few strands of spaghetti from boiling water to test for al dente.

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