Sam , why do you say the Sabatier shapes are better than the German stuff ? Just curious. I've seen many styles from both countries
I should say the best for French style chef work. The French work mainly with the tip of the blade, and the thinner profile, the higher blade, the smaller tip work best for how they do it.
I follow their lead, and find this style of knife vastly superior to the German style, or to virtually all custom knives.
I mean, they have been making these purpose designed knives for hundreds of years, they have it nailed.
