u/beardedclam94

8.4lbs and the most resonate guitar Ive ever played! This is truly a dream come true!

Hey TCK,

Well, here's a long overdue write up on my Fell Knives "Modern Sabatier Nogent". This has been getting TONS of use over the past two months, so I figured it was worthy of a full write up.

SPECS:

STEEL: 1085 Carbon @ 62hrc

BLADE LENGTH: 8in (205mm)

BLADE HEIGHT: 1.5in (39mm)

BLADE THICKNESS: 2.4mm (at the handle)

Ive followed Nick (@fellknives on Insta) for almost a year now. When he posted this blade to his story, I reached out and claimed it. This knife is your classic 8in Sabatier specs and profile which will not be everyone's cup of tea. I had a friend call the profile a "Grand Petty", which is actually a pretty good description. The blade has just enough hight for knuckle clearance, and is just long enough for most task. I found myself using it a lot for trimming/portioning proteins and smaller knife work, like shallots and cutting cherry tomatoes.

The handle is dyed and stabilized curly oak with an African Blackwood collar. I specifically asked Nick for a "Chunky" Western style handle like the old Nogent Sabatiers, and he did not disappoint! I have large hands, and this handle fits me beautifully!

The blade is forged 1085 Carbon that Nick hardens to to 62hrc. He's got this steel mastered! I sharpened it up for 4k when i first got it and have been maintaining it with a loaded strop for about a month now. The edge is still nice and sticky! Nick hand pulled the flats on primary bevels and did a great job on the geometry.

The cutting feel is really nice. Its definitely not a laser, but theres minimal wedging in carrots or other dense food. The tip is nice and thin for those brunoised shallots, but it maintains enough heft to not feel fragile when your pushing it through a large carrot.

My only critique is the blade height. I know that this is the classic specs for an 8in Sabatier. But I feel like an extra 1/2in of hight at the heel would make this amazing knife even better!

But even as it sits, this knife has a full-time spot in my work roll. It sparked my interest in Sabatiers and lead me down a rabbit hole to getting two real ones. (Ill do a write up on them. They may be the perfect kitchen workhorses!) As a Chef, its a knife that comes dangerously close to being the perfect gyuto/petty hybrid that we all love for line work and prep.

Ive come to the realization that I've strongly gravitated to the French Profile. Any other sabatier style knives I need to check out?

240mm Hinoura W#2 Damascus Gyuto

10in Elephant Sabatier Inox

235mm Hyde Handmade Gyuto

9in K-Sabatier Au Carbone

210mm Fell Knives Gyuto