Maserin Champagne Saber 14 champagne sabre rosewood

This Maserin champagne sabre 14 is a stunning champagne sabre for the most special occasions. The traditional design is emphasized by the wavy design of the blade and the handle, the materials used and the decorative tassel.

Maserin 14 champagne sabre

The blade of this sabre is made from polished 420 steel. This is a stainless type of steel. Because it is a champagne sabre the blade isn’t sharpened. As such it is not a sharp knife. The blade seamlessly merges with the rosewood handle, the so-called ‘full tang construction’. This will provide a better balance. The blade is attached to the handle with steel rivets.

The perfect gift for champagne enthusiasts

This champagne sabre is great as a gift to those who love champagne. A sabre looks amazing. In addition, the blade can easily be engraved. Make a champagne sabre even more unique by engraving it with a special message. We are happy to do this for you!

How do I sabre a champagne bottle?

Sabring is, of course, a great and festive activity, but how do you do it? Start with a nicely cooled bottle of champagne, about six degrees Celsius. Not colder. By cooling the bottle the pressure inside decreases making the glass more fragile. Remove the foil from the bottleneck and also the metal wire that keeps the cork in place. Afterwards you need to look for the bottle’s weak spot. That’s the welding seam, where the two halves of the mould come together. The sabre should slide just alongside this seam. Keep the bottle in your left hand if you are right-handed and vice versa. Your thumb needs to be placed in the hollow part of the bottom of the bottle. The bottle rests on the other, outstretched fingers of your hand. Hold the bottle up at an upwards angle and place the flat sabre on the bottle.

Slightly turn the sabre, to make sure the blunt side leaves the bottle and the sharp side is still resting on the bottle. Slide the sabre down the bottleneck a couple of times. You do this to find out if there are no irregularities on the bottle all the way down to the cork. Remove any left-over pieces of paper or foil. The champagne sabre should only touch the glass the whole way down. Now you are ready to use the sabre to hit the bottleneck. If you do it correctly the top of the bottle, including the cork, will shoot off.