Sabatier-k

See also: Sabatier (homonymy)

Sabatier K is a mark of knives of Thiers, capital of the cutlery.

History

Two big families forged the reputation of the knives Sabatier in the middle of the 19th century: Sabatier of Moutier (low city of Thiers) and Sabatier de Bellevue (high city of Thiers). Nowadays, only remains the family Sabatier de Bellevue, always with the same address. She manufactures since 8 generations of the kitchen knifes high-of-range under company name: Ets Sabatier Elder and Perrier.

Beginnings of the mark Sabatier K

In 1834, Sabatier de Bellevue associated with their name the initials “K” to be different from Sabatier of Moutier. This “K” is a very old mark thiernoise, which one finds in the files of the city, engraved on the Money Table of the cutlers, at dated June 7th, 1813, with number 231.

Sabatier de Bellevue - a history of family - 8 generations in hot line

1st: Philippe SABATIER manufactures knives with Thiers (place known as of Bellevue)

2nd: His/her son, Sabatier Bonnet, take his continuation and will sell in the whole world his production.

3rd: Gabriel Sabatier, wire of Bonnet, found Establishments SABATIER BROTHERS.

4th: Antoinette Sabatier, girl of Gabriel, manage the company with her husband, Annet Perrier.

5th: Adrien Perrier, oldest son of the husbands Perrier, takes again the company on its account.

6th: Marie-Antoinette Perrier, girl of Adrien, begin again with her husband Roger Bourgade.

7th: Agnes Bourgade, girl of the husbands Village, currently manages the company. Her husband, Alain Bournilhas, deal with the production.

8th: Philippe Bournilhas, wire of Agnes, are responsible for administrative and commercial (France - Europe - Great Export).

The company is always located at Bellevue - Thiers, and always manufactures knives 100% FORGING MILLS.

Products

Old cutlery: The closing knives carrying the mark K Sabatier are very required by the collectors.

Kitchen knifes (entirely forged in only one piece of metal):

  • Knife of Office (right office - office Nozzle of Bird): its short blade makes it possible to work closest them food to cut out them, to peel them.
  • Kitchen knifes: pointed, broad and rigid blade (of 13 cm with 35cm): for émincer, to cut thick meat sections and to cut vegetables.
  • Tranchelard Knives: pointed, narrow and rigid blade (of 15 cm to 30 cm): allows to cut out meat, poultries, fine sections of net, etc
  • Couteaux Net of Plate: pointed, narrow and flexible blade (of 15 cm to 30 cm): allows to work fish to raise the nets and to cut out very fine plates.

External bonds

  • Official site

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