Razor Sharp Chef Knives & Kitchen Knives
Our Knives Are Among the Sharpest Available
Saba Blades Are Made From Crucible Carbon Steel
Saba's razor sharp carbon steel chef knives are hand crafted with the finest quality American made steel called “crucible” stainless steel. CPM154 or 154CM is made in small batches. This high carbon steel knife material is very expensive to produce, but results in a superior product with consistent properties that is resistant to pitting and corrosion often seen in less refined steel alloys. These properties enable us to polish each knife to a mirror finish, with no scratches or imperfections, providing the sharpest chef knives available.
Saba Blades Are Hollow Ground
Unlike most traditional kitchen knives, which are “flat ground” on both sides of the blade using a mechanized process,Saba crafts each of our carbon steel knives by hand. The blades are hollow ground on only one side, followed by an extremely sharp chisel grind along both sides of the blade’s edge. This unique method, taken from old world Japanese design techniques, is very difficult to achieve and thus never seen in mass produced kitchen knives. It results in a concave shape to the blade visible upon careful inspection. This grind not only produces a tough, superior cutting edge, but allows the food to fall away from the blade as the food is cut. This design is found in the Volcano line, the Saba-Aluminum line and the Saba-Titanium line.
Because the blade is hollow ground on only one side, Saba knives are “handed.” This means we make two versions of the same knife, one for right handed chefs and by special order one for those who are left handed.
For those interested in the traditional style blade, we also offer the medium cut out style chef knife with a bilateral tapered grind that can be used by both right and left handed cooks. These Knives are in our Glacier line.
Saba-Volcano and Saba-Aluminum , carbon steel knives are hardened to a Rockwell 60+
Most commercial kitchen knives are treated to maintain hardness in the middle 50’s, which is considered a bit “soft” for a professional chef knife. Commercial knives are easier to sharpen, but the blades loose their edge quickly, so need to be sharpened more frequently. This results in a loss of blade steel each time the knife is sharpened and decreases the knife’s useful life. Saba knives are hardened by a carefully controlled heating and cryogenic freezing process that results in an ideal hardness between 60-62 Rockwell c. The result is a durable and razor sharp chef knife that maintains sharpness. For pricing on our VOLCANO line click below.