3 in (8 cm) Paring Knife- Carbon Steel – Sabatier Knife Shop
3 in (8 cm) Paring Knife- Carbon Steel – Sabatier Knife Shop
This 3 in (8cm) Sabatier paring knife with carbon steel blade is perfect for peeling and shaping vegetables or fruit and other detailed kitchen tasks. Mincing shallots and garlic is also a great use for this knife. Carbon steel knives require special care and the blade will develop a patina over time. For more infor.
This 3 in (8cm) Sabatier paring knife with carbon steel blade is perfect for peeling and shaping vegetables or fruit and other detailed kitchen tasks. Mincing shallots and garlic is also a great use for this knife.
Carbon steel knives require special care and the blade will develop a patina over time. For more information see Knife Care.
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3 in (8 cm) Paring Knife- Carbon Steel – Sabatier Knife Shop
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3 in (8 cm) Paring Knife- Carbon Steel – Sabatier Knife Shop
This small 3 in (8cm) Sabatier paring knife with stainless steel blade is perfect for peeling and shaping vegetables or fruit and other detailed
3 in (8 cm) Paring Knife - Stainless Steel
HIGH-QUALITY BLADE: This 3.5-inch Paring knife is made from high-carbon steel that lends strength, sharpness, and durability. This knife ensures ideal
Sabatier Triple Riveted Paring Knife, 3.5-Inch, High-Carbon Stainless Steel, Razor-Sharp Kitchen Knife to Cut Fruit, Vegetables and more, Black
Sabatier Triple Riveted Chef Knife, 8-Inch, Razor-Sharp Kitchen Knife to Cut Fruit, Vegetables and more, High-Carbon Stainless Steel, Gray : Everything Else
HIGH-QUALITY BLADE: This 8-inch Chef knife is made from high-carbon steel that lends strength, sharpness, and durability. This knife ensures ideal
Sabatier Triple Riveted Chef Knife, 8-Inch, High-Carbon Stainless Steel, Razor-Sharp Kitchen Knife to Cut Fruit, Vegetables and more, Black
8 in (20cm) Slicer Knife - Carbon Steel – Sabatier Knife Shop
Sabatier Triple Riveted Chef Knife, 8-Inch, High-Carbon Stainless Steel, Razor-Sharp Kitchen Knife to Cut Fruit, Vegetables and more, Black : Everything Else
