Antique Hunting/Boning SABATIER ACIER FONDU Crowned K GARANTI Knife 4\" (100 mm) For Sale

Extremely RareAntique Hunting/Boning SABATIER ACIER FONDU Crowned K GARANTI Knife 4\" (100 mm)

Palisander handle (the palisander is a tree from the same rosewood family with ebony, mahogany etc.)

Carbon steel blade

Solid bird\'s eye brass rivets

4\" (100 mm)= just the blade

New, old stock.Very good condition in general. Hard to find knives from this line (type) and almost impossible to find in such a good condition.

Inscriptions on the blade:

GARANTI

An image of a bunch of grapes

SABATIER

ACIER FONDU

An image of a krown

K

MADE IN FRANCE

DÉPOSÉ [registered trademark]

The blade and handle are highly polished.

Very Sharp; Professionally, Carefully Sharpened

Wash it only by hand. Never put it into the dish-washing machine. Try to avoid as much as possible too much detergent / detergent on the wooden handle. Time and again put some kitchen oil on the handle (not much just put some on the tip of your finger and after oiling wipe dry the excess with a paper towel or a clean rag).

THE DELIVERY SYSTEM USED BY ME WILL HAVE A TRACKING NUMBER (ROMANIAN POSTAL SERVICE)

YOU CAN TRACK IT HERE: style=\"font-family: Arial; font-size: 14pt;\">ESTIMATED DELIVERY TIME: 2-3 WEEKS (FOR U.S.A)

AT THE POST OFFICE YOU GOTTA PRODUCE AN I.D.IN ORDER TO GET YOUR KNIFE(PARCEL/ENVELOPE) AND TO SIGN FOR IT.

Carbon steel knives are capable of being sharpened to razor-like keenness, and hold an edge for a very long time.

The trade off for this wicked sharpness is oxidation. That means they could rust. Looked after properly, however, they will develop a patina long before any rust can take root.

You will find, as I have, that these blades will change colour becoming grey or even black as they are used. This is just the patina developing. Consider how a copper roof becomes green over time, or a leather jacket becomes more beautiful as it ages. This is an oxidation process that occurs with carbon steel knives, once the patina has developed the surface will no longer be susceptible to further corrosion (rust).

Should rusting occur simply use a kitchen scrubby (not copper or steel wool as this will scratch the surface) and warm, soapy water to remove anything that looks like rust.

It’s impossible to avoid some discoloration with carbon steel knives. I love to watch this develop over time and am rewarded with the keenness of the edge and the longer edge retention that you get with this quality ofcarbon steel.

As you use them on foods like onions, tomatoes or other acidic food you will notice that a greyish hue will develop. This is to be expected, just wash with warm water and keep dry. My carbon knives have a strong patina that I acknowledge as a reward for using exceptional knives, each blade being unique.

And remember don\'t be scaredusing a carbon steel knife. It\'s just iron and carbon. Some people are taking iron pills for their health.

21071441