Laguiole - Bread knife
€128.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.With rounded serrated for longer cut resistance.Blade length: 20 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Bread knife 25 cm Gourmet ebony
€149.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.With rounded serrated for longer cut resistance.Blade length: 20 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Bread knife 25 cm Gourmet olive wood
€154.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.With rounded serrated for longer cut resistance.Blade length: 20 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Bread knife 25 cm Gourmet teak wood
€149.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.With rounded serrated for longer cut resistance.Blade length: 20 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Bread knife olive wood
€111.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.With rounded serrated for longer cut resistance.Blade length: 20 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Bread knife olive wood
€111.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.With rounded serrated for longer cut resistance.Blade length: 20 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - carving set - Chef juniper
€290.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect for for carving roasts or poultry.Carving knife: 29 cmCarving fork: 31,5 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Blade: 12C27 Sandvik-SteelManual Ornament (Guillochage) of the blade and springDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..Authenticity of a Laguiole knifeSeveral cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :Industrial production, with assembly line techniques and mechanized shaping, decorating and assemblyHandcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.To be sure of the authenticity of a Laguiole knife, you should verify :- Its exact origins- The duration of the guarantee on its certificate- The quality of the materials (all natural), their assembly and finish.
Laguiole - carving set - Chef olive
€275.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect for for carving roasts or poultry.Carving knife: 29 cmCarving fork: 31,5 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Blade: 12C27 Sandvik-SteelManual Ornament (Guillochage) of the blade and springDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..Authenticity of a Laguiole knifeSeveral cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :Industrial production, with assembly line techniques and mechanized shaping, decorating and assemblyHandcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.To be sure of the authenticity of a Laguiole knife, you should verify :- Its exact origins- The duration of the guarantee on its certificate- The quality of the materials (all natural), their assembly and finish.
Laguiole - carving set - ebony
€226.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Perfect for for carving roasts or poultry.Carving knife: Blade length: 18 cmCarving fork: Fork length: 17 cmOverall length: 31 cmHandles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Blade: 12C27 Sandvik-SteelManual Ornament (Guillochage) of the blade and springDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..Authenticity of a Laguiole knifeSeveral cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :Industrial production, with assembly line techniques and mechanized shaping, decorating and assemblyHandcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.To be sure of the authenticity of a Laguiole knife, you should verify :- Its exact origins- The duration of the guarantee on its certificate- The quality of the materials (all natural), their assembly and finish.
Laguiole - Carving Set forged ebony
€275.00*
Traditional craftsmanship at the highest level! The knives made in Aubrac testify to the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol and thus refers to the famous cattle breed native to this area, which also bears the name Aubrac.
Please note: Due to the complex individual production of each Laguiole en Aubrac product, the delivery time may be longer if we do not have them in stock. Please inquire about product availability beforehand by email to lager@culinaris.eu or by phone!
carving knife: 18 cm
Carving fork: 17 cm
Blade: 12C27 Sandvik steel, handle scales made of high-quality wood
Important! This is a natural product. Appearance of the handle may vary! Clean by hand only!
Manual decoration (guillochage) of the blade and spring
Delivered in an elegant wooden box
The origin of the Laguiole en Aubrac knives
The ancestor of today's Laguiole knife resembled a Spanish-Arabian knife, the Navaja. Workers who went to Spain in winter brought back this knife as a souvenir. Local cutlers combined the shape of the Navaja with the regional knife, the Capouchadou, and the Laguiole knife was born. The first "Laguiole" was made of bone or horn (the hardest materials available at the time). You can see how much has changed in the way the materials are used. In the beginning, bone and horn were mainly used for processing, but today, among other things, fine woods from all over the world are used. Instead of ivory, mammoth ivory is used today to protect the living animals.
1840: Insertion of the awl used to pierce cows' distended bellies because they have eaten too much soft grass (bloat).
1880: Manufacture of the corkscrew needed by the North Aveyronais, since many of them work as waiters in Paris cafes.
The Shepherd's Cross on the handle is the mini version of the Holy Cross symbol. The Laguiole was placed in the bread so that those who had been away for a few months could also pray.
Laguiole - Carving set forged ebony
€254.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.
The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.
Carving knife: 18 cm
Carving fork: 17 cm
Handles made of high-quality wood
Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!
Blade: 12C27 Sandvik-Steel
Manual Ornament (Guillochage) of the blade and spring
Delivery in an elegant gift box
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
Authenticity of a Laguiole knife
Several cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :
Industrial production, with assembly line techniques and mechanized shaping, decorating and assembly
Handcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.
Laguiole - Carving Set forged juniper
€290.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Carving knife: 18 cmCarving fork: 17 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Blade: 12C27 Sandvik-SteelManual Ornament (Guillochage) of the blade and springDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..Authenticity of a Laguiole knifeSeveral cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :Industrial production, with assembly line techniques and mechanized shaping, decorating and assemblyHandcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.To be sure of the authenticity of a Laguiole knife, you should verify :- Its exact origins- The duration of the guarantee on its certificate- The quality of the materials (all natural), their assembly and finish.
Laguiole - Carving Set forged olive
€275.00*
Traditional craftsmanship at the highest level! The knives made in Aubrac testify to the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol and thus refers to the famous cattle breed native to this area, which also bears the name Aubrac.
Please note: Due to the complex individual production of each Laguiole en Aubrac product, the delivery time may be longer if we do not have them in stock. Please inquire about product availability beforehand by email to lager@culinaris.eu or by phone!
carving knife: 18 cm
Carving fork: 17 cm
Blade: 12C27 Sandvik steel, handle scales made of high-quality wood
Important! This is a natural product. Appearance of the handle may vary! Clean by hand only!
Manual decoration (guillochage) of the blade and spring
Delivered in an elegant wooden box
The origin of the Laguiole en Aubrac knives
The ancestor of today's Laguiole knife resembled a Spanish-Arabian knife, the Navaja. Workers who went to Spain in winter brought back this knife as a souvenir. Local cutlers combined the shape of the Navaja with the regional knife, the Capouchadou, and the Laguiole knife was born. The first "Laguiole" was made of bone or horn (the hardest materials available at the time). You can see how much has changed in the way the materials are used. In the beginning, bone and horn were mainly used for processing, but today, among other things, fine woods from all over the world are used. Instead of ivory, mammoth ivory is used today to protect the living animals.
1840: Insertion of the awl used to pierce cows' distended bellies because they have eaten too much soft grass (bloat).
1880: Manufacture of the corkscrew needed by the North Aveyronais, since many of them work as waiters in Paris cafes.
The Shepherd's Cross on the handle is the mini version of the Holy Cross symbol. The Laguiole was placed in the bread so that those who had been away for a few months could also pray.
Laguiole - Cheese knife set 2 pcs
€222.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Comprising serving fork and cheese knife.Fork: Fork length: 26 cm, handle: 11.5 cmKnife: Blade length: 24.5 cm, handle: 12 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - chef's knife
€123.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 21 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 15 cm Gourmet
€124.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 15 cmOverall length: 29 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 15 cm Gourmet olive wood
€124.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 15 cmOverall length: 29 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 15 cm Gourmet teak wood
€124.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 15 cmOverall length: 29 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 20 cm Gourmet ebony
€138.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 20 cmOverall length: 33 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 20 cm Gourmet olive wood
€138.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 20 cmOverall length: 33 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 20 cm Gourmet teak wood
€138.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 20 cmOverall length: 33 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 25 cm Gourmet ebony
€149.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 25 cmOverall length: 38 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 25 cm Gourmet olive wood
€149.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 25 cmOverall length: 38 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Chef's Knife 25 cm Gourmet teak wood
€149.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 25 cmOverall length: 38 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - chef's knife olivewood
€106.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 21 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - chef's knife olivewood
€92.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!For cutting large ham or meat pieces.blade length: 15 cmOverall length: 25,5 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - chef's knife teak
€106.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!The allrounder in the kitchen. Cuts vegetables and fruits, fish and meat.blade length: 21 cmOverall length: 32 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - désosser Knife
€103.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The allrounder in the kitchen. To trigger cuts of meat.blade length: 13 cmOverall length: 24 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Delivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - désosser Knife olivewood
€90.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The allrounder in the kitchen. To trigger cuts of meat.blade length: 13 cmOverall length: 24 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Delivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - désosser Knife teak
€93.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The allrounder in the kitchen. To trigger cuts of meat.blade length: 13 cmOverall length: 24 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Delivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Filleting Knife 20cm Gourmet ebony
€129.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.For filleting fish, removing skin and tendons from meat and cutting thin slicesblade length: 20 cmOverall length: 33 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Delivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Filleting Knife 20cm Gourmet olive wood
€129.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.For filleting fish, removing skin and tendons from meat and cutting thin slicesblade length: 20 cmOverall length: 33 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Delivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Filleting Knife 20cm Gourmet teak wood
€129.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.For filleting fish, removing skin and tendons from meat and cutting thin slicesblade length: 20 cmOverall length: 33 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality wood Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!Delivery in an elegant gift boxPlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Filleting knife juniper
€114.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.
The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.
Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!
For filleting and preparing fish and meat, fruits & vegetables.
blade length: 20 cm
Total length: 30.5 cm
Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!
Material: Blade 12C27 Sandvik-Steel
Delivery in an elegant gift box
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Filleting knife olivewood
€97.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!For filleting and preparing fish and meat, fruits & vegetables.blade length: 20 cmTotal length: 30.5 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Filleting knife teak
€97.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!For filleting and preparing fish and meat, fruits & vegetables.blade length: 20 cmTotal length: 30.5 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Folding / pocket knife guilloche
€241.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The folding / pocket knife is equipped with an elaborate guilloche board. In contrast to the double-plate version, the guilloche version on the left and right of the medium-sized ornate board only has very straight and narrow boards. This will make the whole knife narrower. The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The Laguiole folding / pocket knife is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. Ideal for everyday use or while collecting mushrooms or just for carving.Blade length: 12 cmOverall length: 22 cmMaterial: Blade 12C27 Sandvik-Steel, Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Gourmet knife block made of oak wood
€94.00*
Magnetic knife block made of oak by Laguiole, a representative knife storage or presentation suitable for 6 chef's knives.Dimensions block: 35 cm x 25 cm x 4 cmFootplate dimensions: 35 cm x 9 cmwithout knivesFor up to 6 chef's knives of max. 20 cm blade length suitableHigh qualityChef's knives are completely visiblesafe standThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Grill cutlery set - Wengen wood
€402.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Including windable bag made of genuine leather.Fork: forks length 17 cmKnife: Blade length 19cmPliers: Overall length 40 cmHandles made of high-quality Wengen woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Blade: 12C27 Sandvik-SteelManual Ornament (Guillochage) of the blade and springDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
13.38
%
Laguiole - Knife block + 6 knives gourmet ebony
€699.00*
€807.00*
The gourmet knives are elegant, versatile and handcrafted by Laguiole. They stand out because of their large belly and the very pointed tip. As a result, the center of the knife is very large and meat and vegetables can be cut into pieces very easily. Very precise cutting with the knives is possible towards the tip.
Blade material: 12C27 Sandvik steel
Handle material: various woods (teak, ebony, olive)
Paring knife - suitable for peeling and chopping
Blade length: 10 cm
Total length: 22cm
Chef's knife 15 cm - suitable for cutting salad, preparing meat and chopping herbs.
Blade length: 15 cm
Total length: 29 cm
Chef's knife 20 cm - suitable for cutting salad, preparing meat and chopping herbs.
Blade length: 20 cm
Total length: 33 cm
Filleting knife 20 cm - suitable for filleting fish, removing skin and tendons from meat and cutting thin slices
Blade length: 20 cm
Total length: 33 cm
Chef's knife 25 cm - is an all-purpose knife that is suitable for almost any cut (meat, fish, vegetables) and any type of cut (cutting, chopping, weighing).
Blade length: 25 cm
Total length: 38cm
Bread knife 25 cm - is a serrated knife suitable for cutting bread
Blade length: 25 cm
Total length: 38.5 cm
Magnetic knife block made of oak by Laguiole, a representative knife storage or presentation suitable for 6 chef's knives.
Dimensions block: 35 cm x 25 cm x 4 cm
Footplate dimensions: 35 cm x 9 cm
without knives
For up to 6 chef's knives of max. 20 cm blade length suitable
High quality
Chef's knives are completely visible
safe stand
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
13.38
%
Laguiole - Knife block + 6 knives gourmet olive
€699.00*
€807.00*
The gourmet knives are elegant, versatile and handcrafted by Laguiole. They stand out because of their large belly and the very pointed tip. As a result, the center of the knife is very large and meat and vegetables can be cut into pieces very easily. Very precise cutting with the knives is possible towards the tip.
Blade material: 12C27 Sandvik steel
Handle material: various woods (teak, ebony, olive)
Paring knife - suitable for peeling and chopping
Blade length: 10 cm
Total length: 22cm
Chef's knife 15 cm - suitable for cutting salad, preparing meat and chopping herbs.
Blade length: 15 cm
Total length: 29 cm
Chef's knife 20 cm - suitable for cutting salad, preparing meat and chopping herbs.
Blade length: 20 cm
Total length: 33 cm
Filleting knife 20 cm - suitable for filleting fish, removing skin and tendons from meat and cutting thin slices
Blade length: 20 cm
Total length: 33 cm
Chef's knife 25 cm - is an all-purpose knife that is suitable for almost any cut (meat, fish, vegetables) and any type of cut (cutting, chopping, weighing).
Blade length: 25 cm
Total length: 38cm
Bread knife 25 cm - is a serrated knife suitable for cutting bread
Blade length: 25 cm
Total length: 38.5 cm
Magnetic knife block made of oak by Laguiole, a representative knife storage or presentation suitable for 6 chef's knives.
Dimensions block: 35 cm x 25 cm x 4 cm
Footplate dimensions: 35 cm x 9 cm
without knives
For up to 6 chef's knives of max. 20 cm blade length suitable
High quality
Chef's knives are completely visible
safe stand
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
13.38
%
Laguiole - Knife block + 6 knives gourmet teak
€699.00*
€807.00*
The gourmet knives are elegant, versatile and handcrafted by Laguiole. They stand out because of their large belly and the very pointed tip. As a result, the center of the knife is very large and meat and vegetables can be cut into pieces very easily. Very precise cutting with the knives is possible towards the tip.
Blade material: 12C27 Sandvik steel
Handle material: various woods (teak, ebony, olive)
Paring knife - suitable for peeling and chopping
Blade length: 10 cm
Total length: 22cm
Chef's knife 15 cm - suitable for cutting salad, preparing meat and chopping herbs.
Blade length: 15 cm
Total length: 29 cm
Chef's knife 20 cm - suitable for cutting salad, preparing meat and chopping herbs.
Blade length: 20 cm
Total length: 33 cm
Filleting knife 20 cm - suitable for filleting fish, removing skin and tendons from meat and cutting thin slices
Blade length: 20 cm
Total length: 33 cm
Chef's knife 25 cm - is an all-purpose knife that is suitable for almost any cut (meat, fish, vegetables) and any type of cut (cutting, chopping, weighing).
Blade length: 25 cm
Total length: 38cm
Bread knife 25 cm - is a serrated knife suitable for cutting bread
Blade length: 25 cm
Total length: 38.5 cm
Magnetic knife block made of oak by Laguiole, a representative knife storage or presentation suitable for 6 chef's knives.
Dimensions block: 35 cm x 25 cm x 4 cm
Footplate dimensions: 35 cm x 9 cm
without knives
For up to 6 chef's knives of max. 20 cm blade length suitable
High quality
Chef's knives are completely visible
safe stand
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - knife block made of oak wood
€78.00*
Magnetic knife block made of oak by Laguiole, a representative knife storage or presentation suitable for 6 chef's knives.Dimensions block: 26 cm x 21 cm x 4 cmFootplate dimensions: 26 cm x 8 cmFor up to 6 chef's knives of max. 20 cm blade length suitableHigh qualityChef's knives are completely visiblesafe standThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - knife case
€111.00*
Made of fine leather, with space for up to 6 steak knives.Maße rolled out: L 36,5 x W 25,6 x D 7 cmMaße rolled (fitted): L 36,5 x D 22 cmMaterial: LeatherOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Mocha Spoon Set of 6
€154.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.
The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.
Do not miss out on any coffee table! 6 high quality mocha spoons made of brushed stainless steel. Delivery in noble oak box.
Total length: 12,3 cm
Material: brushed Stainless steel
dishwasher safe
Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Mokka-Löffel single
€27.00*
Traditional craftsmanship at the highest level! The knives made in En Aubrac are a testament to the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable sign and thus refers to the famous cattle breed native to this area, which also bears the name Aubrac. The love for the product is visible in every single knife made. The stainless steel blades are polished and ground very sharp. The Laguiole knives are carefully handcrafted and reflect French tradition and food culture. Each of these knives is a one-off handmade from natural materials. Therefore, the items may differ slightly from the product images.
Please note: Due to the complex individual production of each Laguiole en Aubrac product, the delivery time may be longer if we do not have them in stock. Please inquire about product availability beforehand by email to lager@culinaris.eu or by phone!
A must for every coffee table! A high-quality mocha spoon made of brushed stainless steel.
Total length: 12.3 cm
Material: brushed stainless steel
Manual decoration (guillochage)
Dishwasher safe
The origin of the Laguiole en Aubrac knives
The ancestor of today's Laguiole knife resembled a Spanish-Arabian knife, the Navaja. Workers who went to Spain in winter brought back this knife as a souvenir. Local cutlers combined the shape of the Navaja with the regional knife, the Capouchadou, and the Laguiole knife was born. The first "Laguiole" was made of bone or horn (the hardest materials available at the time). You can see how much has changed in the way the materials are used. In the beginning, bone and horn were mainly used for processing, but today, among other things, fine woods from all over the world are used. Instead of ivory, mammoth ivory is used today to protect the living animals.
1840: Insertion of the awl used to pierce cows' distended bellies because they have eaten too much soft grass (bloat).
1880: Manufacture of the corkscrew needed by the North Aveyronais, since many of them work as waiters in Paris cafes.
The Shepherd's Cross on the handle is the mini version of the Holy Cross symbol. The Laguiole was placed in the bread so that those who had been away for a few months could also pray.
Laguiole - Oyster knife - GM Coq. Huitres
€154.00*
Oyster knife with typical Laguiole shape and handle scales made from crushed oyster shells in epoxy resin.
Material:Blade 12C27 Sandvik steel, handle made from crushed oyster shells
Important! This is a natural product. Handle appearance may vary! Clean by hand only!
The origin of the Laguiole en Aubrac knife
The ancestor of today's Laguiole kniferesembled a Spanish-Arabic knife, the Navaja. Workers who went to Spain in winter brought this knife back with them as a souvenir. The local cutlers combined the shape of the Navaja with the regional knife, the Capouchadou, and so the Laguiole knife was born. The first "Laguiole" was made from bone or horn (the hardest materials available at the time). Just how much has changed can be seen in the use of materials. In the beginning, bone and horn were the main materials used, but today fine woods from all over the world are used. Instead of ivory, mammoth ivory is used today to protect the living animals.
1840: Introduction of the awl, which is used to pierce the distended belly of cows because they have eaten too much soft grass (flatulence).
1880: Production of the corkscrew needed by the Nordaveyronaisen, as many of them work as waiters in Paris cafés.
The cross of the shepherds on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was placed in the bread so that even those who were on the move for a few months could pray.
Laguiole - Oyster knife - GM Coq. Moule
€154.00*
Oyster knife with typical Laguiole shape and handle scales made from crushed mussel shells in epoxy resin.
Material:Blade 12C27 Sandvik steel, handle made from crushed mussel shells
Important! This is a natural product. Handle appearance may vary! Clean by hand only!
The origin of the Laguiole en Aubrac knife
The ancestor of today's Laguiole kniferesembled a Spanish-Arabic knife, the Navaja. Workers who went to Spain in winter brought this knife back with them as a souvenir. The local cutlers combined the shape of the Navaja with the regional knife, the Capouchadou, and so the Laguiole knife was born. The first "Laguiole" was made from bone or horn (the hardest materials available at the time). Just how much has changed can be seen in the use of materials. In the beginning, bone and horn were the main materials used, but today fine woods from all over the world are used. Instead of ivory, mammoth ivory is used today to protect the living animals.
1840: Introduction of the awl, which is used to pierce the distended belly of cows because they have eaten too much soft grass (flatulence).
1880: Production of the corkscrew needed by the Nordaveyronaisen, as many of them work as waiters in Paris cafés.
The cross of the shepherds on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was placed in the bread so that even those who were on the move for a few months could pray.
Laguiole - Paring knife Gourmet ebony
€90.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Cuts vegetables and fruits.blade length: 10 cmOverall length: 22 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Paring knife Gourmet olive wood
€90.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Cuts vegetables and fruits.blade length: 10 cmOverall length: 22 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Paring knife Gourmet teak wood
€90.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Cuts vegetables and fruits.blade length: 10 cmOverall length: 22 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Slicing knife juniper
€106.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.
The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.
Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!
For cutting large ham or meat pieces.
blade length: 15 cm
Overall length:25,5 cm
Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!
Material: Blade 12C27 Sandvik-Steel
Delivery in an elegant gift box
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Slicing knife teak
€95.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!For cutting large ham or meat pieces.blade length: 15 cmOverall length: 25,5 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork - juniper - set of 6
€608.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Overall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork - teak wood - set of 6
€608.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Overall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork - teak wood gloss - set of 6
€618.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Overall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork ebony
€102.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect complement to the steak knife.forking length: 10 cmOverall length: 22 cmMaterial: 12C27 Sandvik-Steel,Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork juniper
€105.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect complement to the steak knife.forking length: 10 cmOverall length: 22 cmMaterial: 12C27 Sandvik-Steel,Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork olive
€608.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect complement to the steak knife.forking length: 10 cmOverall length: 22 cmMaterial: 12C27 Sandvik-Steel,Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork olive
€102.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect complement to the steak knife.forking length: 10 cmOverall length: 22 cmMaterial: 12C27 Sandvik-Steel,Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak fork pistachio
€102.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Perfect complement to the steak knife.forking length: 10 cmOverall length: 22 cmMaterial: 12C27 Sandvik-Steel,Handles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak Knife - ""Steak House"" - Set of 4
€431.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box.Blade length: 13 cm Total length: 36.5 cm Mixed handles made of high quality woods: olive, juniper, cheek and ebony !Important! This is a natural product. The appearance of the handle may vary!Including knife rest in matching wood Blade: Stainless 12C27 Sandvik steel - Swedish steel Not dishwasher-safe - too much moisture damages the handle, blade and the mechanics of your knife Guarantee: The forge Laguiole en Aubrac grants a lifetime guarantee and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife - Ebony - set of 6
€546.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife - juniper - set of 6
€589.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - steak knife - teak wood gloss - set of 6
€599.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife ebony
€91.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife juniper
€99.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife olive
€570.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife olive
€95.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Steak knife pistachio
€95.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.The steak knives by Laguiole en Aubrac cut easily and smoothly Steaks and Fried. The set of 6 is delivered in a fine wooden box (dimensions: approx. 27.7 x 18.5 x 3.3 cm).Blade: 12C27 Sandvik-SteelBlade length: 11 cmOverall length: 24 cmHandles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary! Manual Ornament (Guillochage) of the blade and springNot dishwasher safe - too much moisture damages handle, blade and the mechanics of your knifeWarranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair servicePlease note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Once upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Vegetable Knife
€86.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.
The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.
Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!
Cuts vegetables and fruits.
blade length: 10 m
Overall length: 20 cm
Handles made of high-quality wood
Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!
Material: Blade 12C27 Sandvik-Steel
Delivery in an elegant gift box
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Vegetable Knife olivewood
€78.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Cuts vegetables and fruits.blade length: 10 cmOverall length: 20 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole - Vegetable Knife teak
€78.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!Cuts vegetables and fruits.blade length: 10 cmOverall length: 20 cmHandles made of high-quality woodImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelDelivery in an elegant gift boxOnce upon a time was the LaguioleThis humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..A forge to return to local manufacturing.The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.The work of steel: the blade, the spring plate, the bee, the awl.Different types of steel blades:The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
Laguiole en Aubrac - Table knife Aubrac wood
€79.00*
The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.
The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.
Blade: 12C27 Sandvik-Steel
Blade length: 11 cm
Overall length: 23 cm
Handles made of high-quality wood !Important! This is a natural product. Appearance of the handle may vary!
Manual Ornament (Guillochage) of the blade and spring
Not dishwasher safe - too much moisture damages handle, blade and the mechanics of your knife
Warranty: The Laguiole en Aubrac factory provides a lifetime warranty and a free repair service
Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.