Chase Seymour's Antique Blade
This knife is over 100 years old but because it is carbon steel it has held up. Carbon is harder than stainless, so you can sharpen it and it will last. You have to keep it dry and oiled to protect against rust, and the metal develops a nice patina over time. This one comes to work every day in my knife roll. The blade is long, at 12 inches, and I tend to use it for skinning and filleting fish.
I don’t know how much it cost because it was a Christmas gift from my wife. She bought it online and filled out, like, a 20-question form that asked about the work I do. She put that I am a history buff, so the dealer went right to the antique knives. This is an older Sabatier, a French maker.
We don’t know who this knife belonged to, but I like to think it did some time in French kitchens before coming to the States. In a way it’s kind of nice to not know where it came from because I can use my imagination. In fact, this knife has inspired me and my sous-chef, Cory, to order some stainless steel to try making our own. --Chase Seymour is executive chef at The Dominion Club