Buzz, we still might not be communicating. I wasn't referring to the style of the knife, I meant the brand name.
I have never seen or sharpened anything with the word "Elephant" in its name, unless I know it as something else.
For example, for some people a Trail Master is a Bowie. To you perhaps, only a Bagwell is a Bowie. To an avid historian, only Rezin's knife was a Bowie.
Or am I asking the wrong question? Or is an "Elephant" a style of knife, like a 'gyuto'?
The basic brand name is Sabatier which came into existence prior to copy write laws, thus a plethora of "sabatier" branded knives. Thiers-Issard 4 Star Elephant Sabatier: 4 Star Elephant is the trademark of Thiers-Issard. Thiers is a city. Thiers and Issard are family names, his and hers. Together, voila, the brand name, direct descendants of the original Sabatier (brand) knife, and manufactured in the city of Thiers, France which might create a bit of misunderstanding. Did you read my "blurb" Chico? Maybe it is not explanatory. In any case, if you have further questions, I have the answers.
I love their knives. Period. Yes, they're fat compared to Japanese. But, they're otherwise well designed despite the full bolsters, Gyuto profiled if not otherwise geometried. I would only own the carbon examples. I have seven or eight, both old and new. I love the oldest bestest, three of them being between thirty and sixty years old, none of which prior to my stones has been sharpened more than a couple of times, gorgeous examples of the craft.
Chico, next time we get together I'll bring one and let you have your way with it on your EP Pro. Then you'll gather appreciation. The steel is wonderful, to our way of thinking, "fun,easy, satisfying." It will take any edge you want to give it, although holding the edge is another question, the resulting answer gives rise to the reason that long ago chefs used steels several times a day. They had to. For a home cook like myself who knows how to maintain my knives it is all a non-issue, however, if I worked in a professional kitchen I would be using steels in the 58-65 range rather than 54-58. I can afford to spend much of my time sharpening because it is a hobby. Pro chefs work, and need tools that are there right now and last through long sessions..
Sabs are on my all time fav list, but, do not compare with Takedas, Watanabes, Carters, etc. That's just the way it is.
