The Sabitier name has actually been and remains used by a variety of French knife producers in the last couple of generations. Personally, I like aged, primary the French style. These were large carbon steel and at risk of discoloration from food acids. If remaining damp, they're going to rust. https://prx-t33-amazon54208.dreamyblogs.com/35986688/the-greatest-guide-to-chef-knife