Hand-forged at Nimmo Bay. Made for celebrations and meant to be kept.
When life calls for a celebration, this is the piece to reach for. Each Leechtown champagne sabre is hand-forged exclusively for Nimmo Bay by Ryan Fogarty, combining a high-carbon steel blade with a one-of-a-kind wood handle and hand-set inlay.
No two sabres are alike. Each handle is shaped and finished by hand, with the natural character of the wood and the materials chosen for the inlay making every piece distinctly its own.
Ryan has been chasing sparks for more than 20 years, working from his forge on the dock at Nimmo Bay throughout the season. His hand-forged pieces are made to be used, admired and passed down through generations.
This sabre
High-carbon steel blade
11" blade
Local Walnut handle
Pāua inlay
The Art of Sabrage
The ceremonial art of opening champagne with a sabre dates back to the Napoleonic era, when cavalry officers are said to have used their sabres to open bottles in celebration of victory.
Today, sabrage is a wonderfully theatrical way to mark an occasion — from a wedding or anniversary to simply gathering good people around a table.
How to Sabre
- Start with a bottle of ice-cold champagne. The bottle must be well chilled to ensure a clean break.
- Remove the foil and wire cage to reveal the cork.
- Safety first! Point the bottle toward an open area, away from people or anything else that may get damaged.
- Hold the bottle at a 30°-45° angle, grasping firmly from the base with one hand.
- Turn the vertical seam on the side of the bottle to face upward.
- Hold the blunt edge of the sabre flat against the seam on the bottle, with the sharp edge pointing toward you.
- Slowly draw the sabre toward you along the seam then, keeping the blade firmly pressed to the bottle at a roughly 20° angle, strike upward toward the lip.
- If you've been successful, the top of the bottle will have cleanly broken off. If not, try again!
- Please take care to watch for broken glass and sharp edges when serving your champagne.