Sabatier - 5137482 Sabatier Triple Rivet Stainless Steel Serrated Bread Knife with Mother of Pearl Inspired Handle, 8-Inch, Silver Gray

No, it isn't really mother of pearl, but plastic, but I love this knife, and love using it. The knife is extraordinarily well-balanced and very light, and the blade is rather thin. This doesn't bother me as it does other reviewers here. It is so comfortable to use it is almost therapeutic to chop with it, it feels like nothing in your hands, even after 15 min of steady work. I do not have a big problem rocking with it, either, although it's not as comfortable to use that way as a typical chef's knife. In any case, I absolutely LOVE this knife. The blade isn't as wide as a typical chef's knife so it is not a very good scooper. Sharpens very quickly. This is the same knife as the significantly cheaper Sabatier Olivewood Stainless Steel Chef Knife, 8-Inch which is $67 and but a wood handle.

This was the knife I was looking for. Great for carving turkey, the ham or beef Wellington. Easily sharpened and comfortable in my hand (I don’t have large hands.) After trying to carve a turkey at my sister’s house with a serrated knife! I bought her one of these also.

This is the 2nd of these I have purchased. I love the size ad functionality

This was a gift for my hubby. He likes the way it feels in his hand and the blade.

Everything good

I really liked the pattern on the handle of this serrated knife although it was higher priced than it’s competitiors. I bought it primarily for cutting bread as the set I purchased in this brand didn’t come with one. This color and pattern on the handle matched best. Knife is comfortable to handle, light weight, blade does the job.

I'm pretty passionate about knives. I love cooking - enthusiastic amateur - and as far as I am concerned, good knife work is the first step in getting the best flavors out of meats, vegetables, and fresh herbs. And you can't do good knife work with a bad knife.My mainstay for comparison is a Global 8" chef's knife, G-2, and I simply adore it for its weight, balance, and edge retention; so I'll be using it as my benchmark in this review. (I've also had a variety of Henckels kitchen knives including both their middle-of-the-road and top lines; Buck, Marbles, and handmade hunting knives; and an old Solingen carbon-steel knife from the 1950's.) I found myself using the Sabatier a lot over the last month as I compared them side by side. The Sabatier is as light as the Global - the only other Chef's knife I've used that's as light. The blade is actually smaller, both shorter and less tall, and I didn't like that as well; it is thin enough that it almost feels like it might flex, which is really undesirable in a knife. It has a full tang but the handle is very light. I have gotten used to the Global integral handle, which is hollow textured steel that has captive sand in it so the handle weight shifts depending on how you're holding the knife; this knife doesn't do that, but the handle is light enough that it only feels a touch handle heavy by comparison; I can chop and dice just as fast as anything, the knife never slows me down.The factory edge was great but not quite surgical; and though it is Cromova, edge retention was nowhere near as good as the Global alloy. I mostly cut vegetables on plastic for the month I used it, and at the end of the month it was dulled worse than the Global, which I last sharpened more than a year ago. Don't mistake this for a complaint; this knife comes in second of all the knives I've ever had for edge retention; I had to sharpen my top-end Henckels twice a week, and the middle-of-the-road Henckels simply wouldn't get sharp enough to satisfy. The Sabatier is also super easy to sharpen; I dread sharpening the Global, it takes most of an afternoon to get it right without wrecking my Arkansas oilstone in the process. Sharpening the Sabatier back to better-than-factory took less than 5 minutes and it felt good - it was easy to know where you were with the edge.I love the mother-of-pearloid handle. (In Fender guitars, this plastic is affectionately called MOTO - mother-of-toilet-seat.) It's beautiful; it feels nice; and it's super easy to clean, indeed it's hard to dirty it. The edge of the blade is something I use a lot to carry diced stuff around; it's not too sticky and most of the back is straight, but the short height of the blade means there's less area to use as a scoop, and I found myself swearing as I had to go back for second and third swipes between board and pan. The aggressive taper of the tip doesn't help this either; in fact, it's not good for much of anything and I wish they'd put a bit more curve on the bottom of the tip and left a little more metal at the top.Details. This knife is great. It's not good enough to switch me from Global, but for someone who wants an attractive, easy to clean, easy to sharpen, absolute top of the line 8" chef's knife that's super light, this has got to be top of your Christmas list!EDIT: Been using the knife for a few months now. Noticed some dark orange rust on the end of the tang. Unexpected, and a little unsightly. Doesn't affect the use of the knife one bit but I was surprised to see rust anywhere on this knife, it's a modern steel. I keep the knife clean and dry, too, so it's not clear why this arose.

Nice knife. Came about a 7/10 sharpness out of the box. And while I do like the handle (it's much nicer than the pictures would indicate) but it's definitely not "mother of pearl inspired ". This is what mother of pearl would look like if you asked a colorblind person to draw it while the only knowledge they had about the look of it was how to spell it. Either way, nice knife. Fun to use. Nice fit and finish. Worth buying so long as you don't care about shell pattern authenticity.