Knives and Kitchen Accessories

Claude Dozorme - Champagne sabre with silver guard and blue wooden handle with stand

One of the finest Champagne sabres available from Claude Dozorme.

Exquisite craftsmanship by Claude Dozorme from France.

Beautiful blue resin handle.

The handle support is silver plated.

Comes with a wooden stand, where you can put the sabre for display.

This immediately makes the product, a highlight in your home.

Very nice quality and skilfully made.

The top-of-the-range steel X50CrMOV15 is used for the sabre.

Total length 48 cm. Do you know how to saber champagne?

This much-appreciated ritual has been known since the Empire as it was very dear to Napoleon. It was common to celebrate a victory by breaking the necks of bottles with a sabre.

Do you like this tradition? We suggest you recreate it at home, thanks to this designer champagne sabre.

This accessory retains all its charm thanks to its oak handle and the oak base on which it is delivered. It will bring a touch of authenticity to your kitchen or living room, used as a collector's item. Want to make this exceptional gift even more unique? You can have the blade laser engraved!

This designer champagne sabre is 100% made in France, in the workshops of La Grande Coutellerie Claude Dozorme.

A bit of champagne history: It's funny how champagne was discovered by a French Benedictine monk named Pierre Perignon (1638-1715).

It was actually not a discovery but an accident. Pierre decided to save some wines that didn't really handle the fermentation process properly. After the winter, those improperly fermented wines began to react later in the spring and produce carbon dioxide trapped in the bottles. Most of the bottles exploded as the chemical reaction doubled the pressure. One morning, Pierre Perignon was surprised by this and found a bottle that resisted the pressure. That was the day of the dawn of a great and spectacular wine that captures everyone's taste. Champagne was named after a specific region in France when it was first discovered and marketed.

Today, you will find champagne whenever there are occasions and celebrations including, graduation day, wedding day, promotions, work or company anniversaries, holidays, thanksgiving, Christmas, New Year's celebration or holiday, birthday and many more.

Champagne is also used to celebrate achievements or triumphs such as in sport and competition. One can see how runners enjoy and capture the moment of victory as they open the cork of a bottle of champagne. The champagne is served in a champagne flute, a special thin glass which is specially designed of champagne. The glass cone helps to contain the bubbles allowing you to enjoy your glass of champagne to the fullest. The older you get the better it is with wine but not with champagne. Remember that colder champagne tastes better but should not be served chilled.

The ideal drinking temperature is 7 degrees Celsius to 9 degrees Celsius. It is also important not to put ice cubes in the glass, otherwise the taste and flavour of the champagne will be affected.

Sommelier corkscrew Capucin 'Gerard Depardieu

In collaboration with producer Claude Dozorme of Thiers, the well-known French actor and passionate wine connoisseur has developed an innovative and high-quality sommelier knife.

The Capucin knife was chosen as the basic model, the end of the handle is reminiscent of the shape of the Capuchin monks' headgear.

Gerard Depardieu considered it important that the knife be equipped with a decent-sized blade and an adjustable blade turning screw.

The corkscrew was designed to be very sturdy and must also have the necessary length to be able to do without a folding lever to uncork the bottle.

Gerard Depardieu has chosen as handle material a beautiful veined olive wood, which is very comfortable to hold.

The 10.2 cm high quality steel blade (X50CRMOV15) has a cutting edge length of 9.5 cm.

It has a satin finish and can be reliably locked by a liner-lock.

The blade has an original laser-engraved signature of Gérard Depardieu and his handwritten message "Bon Appetit et santé!"

Included in the package are a key to set the blade passage and a knife chain that includes a carabiner.

The Capucin Gérard Depardieu sommelier comes in a beautiful wooden box.

Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji has been forging steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Maestro.

Intended use: table / sports / collection
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, laminated damascus with 15-layer SPG2 steel edge
Handle: in black G10
Blade length: 100mm.
Blade thickness: 2.5mm.
Total length: 240mm.
Weight: 80g.
Packaging: Cardboard box and leather sheath
Notes: The knife is handmade by Takeshi Saji

Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji has been forging steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Maestro.

Intended use: kitchen knife, meat, fish
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, laminated damascus with 32-layer VG10 steel edge
Handle: in deer horn
Blade length: 235mm.
Blade thickness: 2.5mm.
Total length: 370mm.
Weight: 233g.
Packaging: Cardboard box
Notes: the knife is entirely handmade by Takeshi Saj

Use and maintenance

- Do not cut bones or frozen. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use stones for sharpening and maintenance of the blade.

Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji forges steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Master.

The blade is equipped with a central plate in Blue Steel carbon steel coated on the sides with layers of steel, brass and copper plates that help to increase the resistance to oxidation and resilience.

Once again, Master Saji has succeeded in creating an innovative new art style for his knives, combining the traditional "Sakura-Maki" handle and the striking rainbow Damascus blade.

The Petty is a small utility knife used for peeling, shaping, slicing fruit and vegetables, chopping herbs and making side dishes.

Intended use: utility knife, meat, fish, vegetables
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, in laminated damascus with Blue Steel carbon steel cutting edge (63 hrc) and side plates in stainless steel, copper and brass
Handle: Desert Ironwood
Blade length: 135mm.
Blade thickness: 2.5mm.
Total length: 245mm.
Weight: 131g.
Packaging: Wooden box
Notes: the knife is entirely handmade by Takeshi Saj

Use and maintenance

- Do not cut bones or frozen. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use stones for sharpening and maintenance of the blade.

Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji forges steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Master.

Intended use: kitchen knife, meat, vegetables, fish
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, laminated damascus with SPG2 sintered steel edge (63 hrc)
Handle: Desert Ironwood
Blade length: 180mm.
Blade thickness: 2.5mm.
Total length: 303mm.
Weight: 239g.
Packaging: Wooden box
Notes: the knife is entirely handmade by Takeshi Saj
Use and maintenance

- Do not cut bones or frozen. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use stones for sharpening and maintenance of the blade.

Takeshi Saji - Santoku Kitchen Chef with Maki-e Art - kitchen knife

Use: kitchen knife, meat, vegetables, fish
Type of production: Artisan
Production Lama: Japan
Blade: Forged by hand, damask laminate with edge Hitachi Shirogami to 64HRC
Handle: lacquered wood and painted by hand
Blade length: 175mm.
Blade thickness: 3mm.
Length closed: -
Overall length: 305mm.
Thick when closed: -
Balancing: -
Weight: 204g.
Sheath: lacquered wood and hand painted
Packaging: Cardboard Box
Note: the knife is made entirely by hand by Takeshi Saji, the painting and the chasing of the sheath is made by Master Kouichiro Tsukada with the ancient technique of Maki-e art.

Use and maintenance
- Do not cut bones or frozen. The blade can chip or break. - Hand wash with warm water and pat dry with towel. - Use stones for sharpening and maintenance of the blade.

Claude Dozorme - Champagne sabre with grey aluminium guard and oak handle with support

Do you know how to sabre champagne?

This much-appreciated ritual has been known since the Empire as it was very dear to Napoleon. It was common to celebrate a victory by breaking the necks of bottles with a sabre.

Do you like this tradition?

We suggest you recreate it at home, thanks to this designer champagne sabre.

This accessory retains all its charm thanks to its oak handle and the oak base on which it is delivered.

It will bring a touch of authenticity to your kitchen or living room, used as a collector's item.

The handle is made of oak and the guard is made of aluminium.

Its blade, which is not sharp, is designed in high-end X50CrMoV15 steel.

To learn the art of sabering champagne, you are offered an explanatory booklet and a strap with seals.

Do you want to make this exceptional gift even more unique?

You can have the blade laser engraved!

This designer champagne saber is 100% made in France, in the workshops of La Grande Coutellerie Claude Dozorme.

Technical characteristics :

This champagne saber with oak handle was designed by passionate and skilled craftsmen , in the workshops of master craftsman and cutler Claude Dozorme .

This product is 100% made in France and designed in the cutlery capital of Thiers.

This sabre measures 51 centimetres in total length.

The dimensions of the handle are 15 centimeters .

The blade is 36 centimeters long .