For the storage of your Laguiole knife to 12cm. Also suitable for storage of the Corkscrew.Dimension: L 14,5 x B 5 cm Material:  LetherOnce 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. 

For the storage of your Laguiole knife to 12cm. Also suitable for storage of the Corkscrew.Dimension: L 14,5 x B 5 cm Material:  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..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. 

Traditional craftsmanship forging at the highest level! The knives made in Aubrac demonstrate the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol, pointing to the famous breed of cattle native to this area, which also goes by the name Aubrac. Please note: Due to the elaborate individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have them in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by telephone! The Laguiole folding/pocket knife is a loyal and invaluable companion for leisure and work in your life and sits comfortably in the hand. Ideal for everyday use or when collecting mushrooms or simply for carving. The folding/pocket knife is equipped with an elaborately designed guilloché plate. In contrast to the version with a double plate, in the engine-turned version only very straight and narrow plates are attached to the left and right of the middle, elaborately decorated plate. This makes the entire knife narrower overall. Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether shiny or brushed, it fits perfectly with all classic or modern materials. The Laguiole en Aubrac forge produces blades, springs, solid stainless steel jaws and nails. (There may be slight differences between the actual colors and the colors displayed on your screen) Due to the use of different knife jaws and decorations, price differences arise. Blade length: 10 cm Total length: 22 cm (open), 12 cm (closed) Material: Blade 12C27 Sandvik steel, handle scales made of high-quality olive wood - Important! This is a natural product. Appearance of the handle may vary! Clean by hand only! Knife with single plate With hand engraved bee Manual decoration (guillochage) of the blade and spring makes each knife unique matte finish The origin of the Laguiole en Aubrac knife The ancestor of today's Laguiole knife was similar to a Spanish-Arabian knife, the Navaja. Workers who went to Spain in the winter brought back this knife 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). You can see how much has changed in the use of the materials. In the beginning, bones and horn were primarily used in the processing, but today, among other things, fine woods from all over the world are used. Today, instead of ivory, people prefer to use mammoth ivory to protect living animals. 1840: Introduction of the awl, used to pierce the bloated stomachs of cows from eating too much soft grass (flatulence). 1880: Manufacture of the corkscrew that the North Aveyronaises need, since many of them work as waiters in Paris cafes. The Shepherd's Cross on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was put into the bread so that even those who were traveling for a few months could pray.

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 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.

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 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 cm Overall length: 22 cm Material: 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! 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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 cm Overall length: 22 cm Material: 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! 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.

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 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.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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.

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.

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.

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 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 cm Overall length: 22 cm Material: 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! 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.

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! The Laguiole folding/pocket knife Camembert is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. It is dedicated to Camembert, a town in Normandy known for its cheese production. Ideal for everyday use or for collecting mushrooms or simply for carving. Blade length: 8.0 cm Total length: 19.3 cm Material: 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! Height: 2.8 cm Delivered in an attractive and authentic Camembert box Stylish and robust pocket knife that can be used in many ways Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! The Laguiole folding/pocket knife Camembert is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. It is dedicated to Camembert, a town in Normandy known for its cheese production. Ideal for everyday use or for collecting mushrooms or simply for carving. Blade length: 8.0 cm Total length: 19.3 cm Material: 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! Height: 2.8 cm Delivered in an attractive and authentic Camembert box Stylish and robust pocket knife that can be used in many ways Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! The Laguiole folding/pocket knife Camembert is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. It is dedicated to Camembert, a town in Normandy known for its cheese production. Ideal for everyday use or for collecting mushrooms or simply for carving. Blade length: 8.0 cm Total length: 19.3 cm Material: 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! Height: 2.8 cm Delivered in an attractive and authentic Camembert box Stylish and robust pocket knife that can be used in many ways Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! The Laguiole folding/pocket knife Camembert is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. It is dedicated to Camembert, a town in Normandy known for its cheese production. Ideal for everyday use or for collecting mushrooms or simply for carving. Blade length: 8.0 cm Total length: 19.3 cm Material: 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! Height: 2.8 cm Delivered in an attractive and authentic Camembert box Stylish and robust pocket knife that can be used in many ways Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! The Laguiole folding/pocket knife Camembert is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. It is dedicated to Camembert, a town in Normandy known for its cheese production. Ideal for everyday use or for collecting mushrooms or simply for carving. Blade length: 8.0 cm Total length: 19.3 cm Material: 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! Height: 2.8 cm Delivered in an attractive and authentic Camembert box Stylish and robust pocket knife that can be used in many ways Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! The Laguiole folding/pocket knife Camembert is a faithful and invaluable companion for leisure and work in your life and is comfortable to hold. It is dedicated to Camembert, a town in Normandy known for its cheese production. Ideal for everyday use or for collecting mushrooms or simply for carving. Blade length: 8.0 cm Total length: 19.3 cm Material: 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! Height: 2.8 cm Delivered in an attractive and authentic Camembert box Stylish and robust pocket knife that can be used in many ways Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! 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 when collecting mushrooms or simply for carving. In the "double circuit board" variant, the top and bottom are very elaborately decorated. Instead of one circuit board, two circuit boards are processed here. This makes the handle of the knife a bit wider and a bit heavier. The folding/pocket knife is equipped with an elaborately designed  equipped with a double circuit board. Here two boards are processed instead of the usual one. The back of the knife and the underside are very elaborately decorated by hand. Every blacksmith uses his own decoration. The handle is wider in this version and a little heavier overall, but feels better in the hand. Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. Blade length: 12 cm Total length: 22 cm Material:  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 Glossy or matte finish Models: 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.

Traditional craftsmanship forging at the highest level! The knives made in Aubrac demonstrate the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol, pointing to the famous breed of cattle native to this area, which also goes by the name Aubrac. Please note: Due to the elaborate individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have them in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by telephone! The Laguiole folding/pocket knife is a loyal and invaluable companion for leisure and work in your life and sits comfortably in the hand. Ideal for everyday use or when collecting mushrooms or simply for carving. In the “double plate” variant, the top and bottom are very elaborately decorated. Instead of one circuit board, two circuit boards are processed here. This means that the handle of the knife is a little wider and a little heavier.The folding/pocket knife is equipped with an elaborately designed double plate. Here, instead of the usual one, two boards are now processed. The back of the knife and the underside are very elaborately decorated by hand. Each blacksmith uses his own decoration. The handle of this version is wider and a little heavier overall, but fits better in the hand. Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether shiny or brushed, it fits perfectly with all classic or modern materials. The Laguiole en Aubrac forge produces blades, springs, solid stainless steel jaws and nails. (There may be slight differences between the actual colors and the colors displayed on your screen) Due to the use of different knife jaws and decorations, price differences arise. Blade length: 12 cm Total length: 22 cm Material: Blade carbon damascus (line damascus), handle scales made of high-quality olive wood - Important! This is a natural product. Appearance of the handle may vary! Clean by hand only! Manual decoration (guillochage) of the blade and feather matte finish The origin of the Laguiole en Aubrac knife The ancestor of today's Laguiole knife was similar to a Spanish-Arabian knife, the Navaja. Workers who went to Spain in the winter brought back this knife 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). You can see how much has changed in the use of the materials. In the beginning, bones and horn were primarily used in the processing, but today, among other things, fine woods from all over the world are used. Today, instead of ivory, people prefer to use mammoth ivory to protect living animals. 1840: Introduction of the awl, used to pierce the bloated stomachs of cows because they have eaten too much soft grass (flatulence).1880: Manufacture of the corkscrew needed by the North Aveyronaises , as many of them work as waiters in Paris cafes. The Shepherd's Cross on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was put into the bread so that even those who were traveling for a few months could pray.

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 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.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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 cm Overall length: 22 cm Material: 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! 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.

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 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 cm Overall length: 22 cm Material: 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! 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.

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 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 cm Overall length: 22 cm Material: 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! 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.

Traditional craftsmanship forging at the highest level! The knives made in Aubrac demonstrate the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol, pointing to the famous breed of cattle native to this area, which also goes by the name Aubrac. Please note: Due to the elaborate individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have them in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by telephone! The Laguiole folding/pocket knife is a loyal and invaluable companion for leisure and work in your life and sits comfortably in the hand. Ideal for everyday use or when collecting mushrooms or simply for carving. In the “double plate” variant, the top and bottom are very elaborately decorated. Instead of one circuit board, two circuit boards are processed here. This means that the handle of the knife is a little wider and a little heavier.The folding/pocket knife has an elaborately designed  Equipped with double circuit board. Here, instead of the usual one, two boards are now processed. The back of the knife and the underside are very elaborately decorated by hand. Each blacksmith uses his own decoration. The handle of this version is wider and a little heavier overall, but fits better in the hand. Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether shiny or brushed, it fits perfectly with all classic or modern materials. The Laguiole en Aubrac forge produces blades, springs, solid stainless steel jaws and nails. (There may be slight differences between the actual colors and the colors displayed on your screen) Due to the use of different knife jaws and decorations, price differences arise. Blade length: 12 cm Total length: 22 cm Material:  Blade 12C27 Sandvik steel, handle scales made of mammoth ivory - Important! This is a natural product. Appearance of the handle may vary! Clean by hand only! Manual decoration (guillochage) of the blade and feather Glossy or matt finish Guarantee: The Laguiole en Aubrac blacksmiths offer a lifetime guarantee and a free repair service The origin of the Laguiole en Aubrac knife The ancestor of today's Laguiole knife was similar to a Spanish-Arabian knife, the Navaja. Workers who went to Spain in the winter brought back this knife 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). You can see how much has changed in the use of the materials. In the beginning, bones and horn were primarily used in the processing, but today, among other things, fine woods from all over the world are used. Today, instead of ivory, people prefer to use mammoth ivory to protect living animals. 1840: Introduction of the awl, used to pierce the bloated stomachs of cows from eating too much soft grass (flatulence). 1880: Manufacture of the corkscrew that the North Aveyronaises need, since many of them work as waiters in Paris cafes. The Shepherd's Cross on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was put into the bread so that even those who were traveling for a few months could pray.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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 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 cm Overall length: 22 cm Material: 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! 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.

Handy knife sharpener from Laguiole on the go. Through the finger hole the knife sharpener lies well in the hand.Material: metalDimensions: 6.8 x 2.5 x 0.6 cmWeight: approx. 25 gOnce 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. 

Traditional craftsmanship forging at the highest level! The knives made in Aubrac demonstrate the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol, pointing to the famous breed of cattle native to this area, which also goes by the name Aubrac. The Laguiole folding/pocket knife is a loyal and invaluable companion for leisure and work in your life and sits comfortably in the hand. Ideal for everyday use or when collecting mushrooms or simply for carving. Please note: Due to the elaborate individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have them in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by telephone! Your daily companion - cut-proof, practical and functional. The shape of the handle scales allows the knife to fit well and securely in the hand. Blade length: 10 cm Total length: 22 cm Important! This is a natural product. Appearance of the handle may vary! Clean by hand only! Material: Blade made of carbon damascus (line damascus), handle made of horn tip Manual decoration (guillochage) of the blade and feather The origin of the Laguiole en Aubrac knives The ancestor of today's Laguiole knife was similar to a Spanish-Arabian knife, the Navaja. Workers who went to Spain in the winter brought back this knife 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). You can see how much has changed in the use of the materials. In the beginning, bones and horn were primarily used in the processing, but today, among other things, fine woods from all over the world are used. Today, instead of ivory, people prefer to use mammoth ivory to protect living animals. 1840: Introduction of the awl, used to pierce the bloated stomachs of cows from eating too much soft grass (flatulence). 1880: Manufacture of the corkscrew that the North Aveyronaises need, since many of them work as waiters in Paris cafes. The Shepherd's Cross on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was put into the bread so that even those who were traveling for a few months could pray. Authenticity of your knife There are many manufacturers, mainly in the two main regions of knife production: in the area of origin around the town of Laguiole, the cradle of the Laguiole knife, and Thiers, capital of French knife production. In each of these areas there are different types of production: Industrial, with mechanical adjustment and decoration, and assembly on the assembly line. Handmade, whereby all work steps are carried out by one and the same person, including the decoration of the feather by hand and the adjustment with a sense of proportion, making each knife unique. To ensure the authenticity of a Laguiole, check the exact origin, the length of the guarantee, the quality of the materials and the quality of the surface treatment. There are many inferior imported products sold under the "Laguiole Véritable" brand. The knives from En Aubrac are marked with the LOG (Laguiole Origine Garantie) seal of quality, i.e. H. The knife was manufactured entirely by hand in Laguiole by a master blacksmith according to LOG quality criteria and manufacturing specifications. (on the blade). The blade shows the characteristic bull's head and an "L" as a symbol of production in the region of origin. Each blacksmith decorates the back of the blade with his personal engraving, the guilloche. It guarantees quality craftsmanship and makes each knife unique. You will also receive a certificate from the manufacturer. The feather (part (the long stem) and bee/fly) is forged from one piece and guilloched/patterned by hand - with arrows or small circular saws. The pattern (the so-called guilloche) is the unique "signature" of the master blacksmith registered with the Puy-de-Dôme prefecture. Differs from master to master Every Laguiole must be unique 109 steps for a one-piece model, 166 for a two-piece model and 216 for a three-piece model; This is the way in which the blacksmith's hands make a knife from the raw materials. In this long journey lies the difference between industrial production and artisanal production, which alone guarantees that each Laguiole is a unique work. Processing the precious woods Wood, a simple material, was used very early in the production of "Laguiole" knives. If production at that time was limited to local types of wood, today, thanks to creativity and design, precious and exotic essences are used. These pieces, which delight collectors, are the visual testimony of the perfect marriage of steel, brass, stainless steel and wood. The processing of the horn The first "Laguiole" had a bone or horn handle (hardest materials available at the time). The latter offers a variety of colors and designs. It is important to distinguish between the tip of the horn and the lower part of the horn (or pressed horn). The solid horn tip shows a beautiful grain, much finer and more harmonious than the pressed horn, which is hollow, is heated and shaped, which makes the pressed horn much more vulnerable and fragile. Working on the blade and the spring Blade and spring guilloched by hand. The spring is consistent with the origin and is polished internally, with its solid forged fly and with its stop that prevents the blade from striking. Main quality criteria of local artisanal production. Individual hardening - adjustment by eye. Assembly of each model from A-Z and by the same cutler Recommendations for use and care instructions Laguiole Knives are not tools (no screwdrivers, bottle openers, oyster crushers, etc.) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. By carefully closing the knife, the connoisseur will carefully avoid letting the blade hit so as not to damage the grind or the spring, thereby respecting the "quiet spring gets very old". (The stop prevents the blade from breaking on the spring.) The master of the house was the only one who was allowed to “pop” the blade to ask the family to clear the table. Handle care Care instructions for the handle scales made of local or tropical wood Polished, shiny wood, e.g. snakewood, occasionally wipe clean with a damp cloth Rube matt woods such as olive wood from time to time with jojoba and orange seed oil or beeswax, which close the pores Care instructions for the horn handle scales Wipe occasionally with a damp cloth. Cautious! Too much moisture can cause the wood to split. Care instructions for the handles made of aluminum, stainless steel and acrylic These are more resistant and insensitive to water. Nevertheless, it is advisable to always dry these completely. Blade care Care instructions for the stainless steel knife blades (12C27 Sandvik steel, 14c28 or T12 steel) Use of stainless Swedish steel in almost all Laguiole knives Always wipe thoroughly with a damp cloth after use and allow to dry Care instructions for the carbon steel knife blades Are usually harder than stainless steels Acidic foods, for example, can build up a patina over time Please do not clean coarse dirt with scratching sponges - a damp wine cork or cold ash is also best suited for this. Care instructions for the Damascus steel knife blades After use, always wipe thoroughly with a damp cloth, dry and oil with e.g. apricot kernel oil. Sharpening your knives Before you sharpen your new Laguiole en Aubrac knife, we recommend trying it out on an old knife, as the whole procedure requires a little practice. Wet grindstone medium grit approx. 800 and fine grit approx. 4000 Grinding angle 15 - 18 degrees Sharpening using the sharpening steel is also possible if the sharpness is still present

Traditional craftsmanship forging at the highest level! The knives made in Aubrac demonstrate the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol, pointing to the famous breed of cattle native to this area, which also goes by the name Aubrac. The Laguiole folding/pocket knife is a loyal and invaluable companion for leisure and work in your life and sits comfortably in the hand. Ideal for everyday use or when collecting mushrooms or simply for carving. Please note: Due to the elaborate individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have them in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by telephone! Your daily companion - cut-proof, practical and functional. The shape of the handle scales allows the knife to fit well and securely in the hand. Blade length: 10 cm Total length: 22 cm Important! This is a natural product. Appearance of the handle may vary! Clean by hand only! Material: Blade made of carbon damascus (line damascus), handle made of horn tip Manual decoration (guillochage) of the blade and feather The origin of the Laguiole en Aubrac knives The ancestor of today's Laguiole knife was similar to a Spanish-Arabian knife, the Navaja. Workers who went to Spain in the winter brought back this knife 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). You can see how much has changed in the use of the materials. In the beginning, bones and horn were primarily used in the processing, but today, among other things, fine woods from all over the world are used. Today, instead of ivory, people prefer to use mammoth ivory to protect living animals. 1840: Introduction of the awl, used to pierce the bloated stomachs of cows from eating too much soft grass (flatulence). 1880: Manufacture of the corkscrew that the North Aveyronaises need, since many of them work as waiters in Paris cafes. The Shepherd's Cross on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was put into the bread so that even those who were traveling for a few months could pray. Authenticity of your knife There are many manufacturers, mainly in the two main regions of knife production: in the area of origin around the town of Laguiole, the cradle of the Laguiole knife, and Thiers, capital of French knife production. In each of these areas there are different types of production: Industrial, with mechanical adjustment and decoration, and assembly on the assembly line. Handmade, whereby all work steps are carried out by one and the same person, including the decoration of the feather by hand and the adjustment with a sense of proportion, making each knife unique. To ensure the authenticity of a Laguiole, check the exact origin, the length of the guarantee, the quality of the materials and the quality of the surface treatment. There are many inferior imported products sold under the "Laguiole Véritable" brand. The knives from En Aubrac are marked with the LOG (Laguiole Origine Garantie) seal of quality, i.e. H. The knife was manufactured entirely by hand in Laguiole by a master blacksmith according to LOG quality criteria and manufacturing specifications. (on the blade). The blade shows the characteristic bull's head and an "L" as a symbol of production in the region of origin. Each blacksmith decorates the back of the blade with his personal engraving, the guilloche. It guarantees quality craftsmanship and makes each knife unique. You will also receive a certificate from the manufacturer. The feather (part (the long stem) and bee/fly) is forged from one piece and guilloched/patterned by hand - with arrows or small circular saws. The pattern (the so-called guilloche) is the unique "signature" of the master blacksmith registered with the Puy-de-Dôme prefecture. Differs from master to master Every Laguiole must be unique 109 steps for a one-piece model, 166 for a two-piece model and 216 for a three-piece model; This is the way in which the blacksmith's hands make a knife from the raw materials. In this long journey lies the difference between industrial production and artisanal production, which alone guarantees that each Laguiole is a unique work. Processing the precious woods Wood, a simple material, was used very early in the production of "Laguiole" knives. If production at that time was limited to local types of wood, today, thanks to creativity and design, precious and exotic essences are used. These pieces, which delight collectors, are the visual testimony of the perfect marriage of steel, brass, stainless steel and wood. The processing of the horn The first "Laguiole" had a bone or horn handle (hardest materials available at the time). The latter offers a variety of colors and designs. It is important to distinguish between the tip of the horn and the lower part of the horn (or pressed horn). The solid horn tip shows a beautiful grain, much finer and more harmonious than the pressed horn, which is hollow, is heated and shaped, which makes the pressed horn much more vulnerable and fragile. Working on the blade and the spring Blade and spring guilloched by hand. The spring is consistent with the origin and is polished internally, with its solid forged fly and with its stop that prevents the blade from striking. Main quality criteria of local artisanal production. Individual hardening - adjustment by eye. Assembly of each model from A-Z and by the same cutler Recommendations for use and care instructions Laguiole Knives are not tools (no screwdrivers, bottle openers, oyster crushers, etc.) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. By carefully closing the knife, the connoisseur will carefully avoid letting the blade hit so as not to damage the grind or the spring, thereby respecting the "quiet spring gets very old". (The stop prevents the blade from breaking on the spring.) The master of the house was the only one who was allowed to “pop” the blade to ask the family to clear the table. Handle care Care instructions for the handle scales made of local or tropical wood Polished, shiny wood, e.g. snakewood, occasionally wipe clean with a damp cloth Rube matt woods such as olive wood from time to time with jojoba and orange seed oil or beeswax, which close the pores Care instructions for the horn handle scales Wipe occasionally with a damp cloth. Cautious! Too much moisture can cause the wood to split. Care instructions for the handles made of aluminum, stainless steel and acrylic These are more resistant and insensitive to water. Nevertheless, it is advisable to always dry these completely. Blade care Care instructions for the stainless steel knife blades (12C27 Sandvik steel, 14c28 or T12 steel) Use of stainless Swedish steel in almost all Laguiole knives Always wipe thoroughly with a damp cloth after use and allow to dry Care instructions for the carbon steel knife blades Are usually harder than stainless steels Acidic foods, for example, can build up a patina over time Please do not clean coarse dirt with scratching sponges - a damp wine cork or cold ash is also best suited for this. Care instructions for the Damascus steel knife blades After use, always wipe thoroughly with a damp cloth, dry and oil with e.g. apricot kernel oil. Sharpening your knives Before you sharpen your new Laguiole en Aubrac knife, we recommend trying it out on an old knife, as the whole procedure requires a little practice. Wet grindstone medium grit approx. 800 and fine grit approx. 4000 Grinding angle 15 - 18 degrees Sharpening using the sharpening steel is also possible if the sharpness is still present

Perfect complement to the steak knife.blade length: 10 cmOverall length: 22 cmImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelPlease 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.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. Recommended use and care instructionsLaguiole knives are not tools (no screwdriver, bottle opener, oyster crusher, ...) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. The connoisseur will use caution when closing the knife to avoid opening the blade so as not to damage the ground or the spring, thus respecting the "Quiet spring becomes very old". (The fence prevents the blade from tearing the spring.) The landlord was the only one who was allowed to "pop" the blade to ask the family to clear the table.Handle careCare instructions for the handles made of local or tropical woodPolished shiny woods e.g. Occasionally, wipe snake wood damp with a clothMatte woods e.g. Olive wood now and then with e.g. Rub in with jojoba and orange seed oil or beeswax to close the poresCare instructions for the handles made of hornOccasionally wipe with a damp cloth. Carefully! By too much moisture, the wood can burst.Care instructions for the handles made of aluminum, stainless steel and acrylicThese are more resistant and insensitive to water. Nevertheless, it is recommended that these always be completely dry.Blade careCare instructions for the knife blades made of stainless steel (12C27 Sandvik steel, 14c28 or T12 steel)Use of stainless Swedish steel in almost all Laguiole knivesAlways wipe off with a damp cloth after use and allow to dryCare instructions for the knife blades made of carbon steelAre usually harder than stainless steelsBy e.g. acidic foods can build up a patina over timePlease do not clean coarse dirt with scrape sponges - this is best done with a damp wine cork or cold ashesCare instructions for knife blades made of damascus steelAlways wipe with a damp cloth after use, dry and wipe with e.g. apricot oil.Sharpening your knivesBefore sharpening your new Laguiole en Aubrac knife, we recommend trying it on an old knife first, as the whole procedure requires a little practice.Wet grinding stone average grain size approx. 800 and fine grain approx. 4000Grinding angle 15 - 18 degreesThe peeling over the sharpening steel is also possible if the sharpness is still present

Perfect complement to the steak knife.blade length: 10 cmOverall length: 22 cmImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelPlease 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.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. Recommended use and care instructionsLaguiole knives are not tools (no screwdriver, bottle opener, oyster crusher, ...) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. The connoisseur will use caution when closing the knife to avoid opening the blade so as not to damage the ground or the spring, thus respecting the "Quiet spring becomes very old". (The fence prevents the blade from tearing the spring.) The landlord was the only one who was allowed to "pop" the blade to ask the family to clear the table.Handle careCare instructions for the handles made of local or tropical woodPolished shiny woods e.g. Occasionally, wipe snake wood damp with a clothMatte woods e.g. Olive wood now and then with e.g. Rub in with jojoba and orange seed oil or beeswax to close the poresCare instructions for the handles made of hornOccasionally wipe with a damp cloth. Carefully! By too much moisture, the wood can burst.Care instructions for the handles made of aluminum, stainless steel and acrylicThese are more resistant and insensitive to water. Nevertheless, it is recommended that these always be completely dry.Blade careCare instructions for the knife blades made of stainless steel (12C27 Sandvik steel, 14c28 or T12 steel)Use of stainless Swedish steel in almost all Laguiole knivesAlways wipe off with a damp cloth after use and allow to dryCare instructions for the knife blades made of carbon steelAre usually harder than stainless steelsBy e.g. acidic foods can build up a patina over timePlease do not clean coarse dirt with scrape sponges - this is best done with a damp wine cork or cold ashesCare instructions for knife blades made of damascus steelAlways wipe with a damp cloth after use, dry and wipe with e.g. apricot oil.Sharpening your knivesBefore sharpening your new Laguiole en Aubrac knife, we recommend trying it on an old knife first, as the whole procedure requires a little practice.Wet grinding stone average grain size approx. 800 and fine grain approx. 4000Grinding angle 15 - 18 degreesThe peeling over the sharpening steel is also possible if the sharpness is still present

Perfect complement to the steak knife.blade length: 10 cmOverall length: 22 cmImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelPlease 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.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. Recommended use and care instructionsLaguiole knives are not tools (no screwdriver, bottle opener, oyster crusher, ...) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. The connoisseur will use caution when closing the knife to avoid opening the blade so as not to damage the ground or the spring, thus respecting the "Quiet spring becomes very old". (The fence prevents the blade from tearing the spring.) The landlord was the only one who was allowed to "pop" the blade to ask the family to clear the table.Handle careCare instructions for the handles made of local or tropical woodPolished shiny woods e.g. Occasionally, wipe snake wood damp with a clothMatte woods e.g. Olive wood now and then with e.g. Rub in with jojoba and orange seed oil or beeswax to close the poresCare instructions for the handles made of hornOccasionally wipe with a damp cloth. Carefully! By too much moisture, the wood can burst.Care instructions for the handles made of aluminum, stainless steel and acrylicThese are more resistant and insensitive to water. Nevertheless, it is recommended that these always be completely dry.Blade careCare instructions for the knife blades made of stainless steel (12C27 Sandvik steel, 14c28 or T12 steel)Use of stainless Swedish steel in almost all Laguiole knivesAlways wipe off with a damp cloth after use and allow to dryCare instructions for the knife blades made of carbon steelAre usually harder than stainless steelsBy e.g. acidic foods can build up a patina over timePlease do not clean coarse dirt with scrape sponges - this is best done with a damp wine cork or cold ashesCare instructions for knife blades made of damascus steelAlways wipe with a damp cloth after use, dry and wipe with e.g. apricot oil.Sharpening your knivesBefore sharpening your new Laguiole en Aubrac knife, we recommend trying it on an old knife first, as the whole procedure requires a little practice.Wet grinding stone average grain size approx. 800 and fine grain approx. 4000Grinding angle 15 - 18 degreesThe peeling over the sharpening steel is also possible if the sharpness is still present

Perfect complement to the steak knife.blade length: 10 cmOverall length: 22 cmImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelPlease 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.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. Recommended use and care instructionsLaguiole knives are not tools (no screwdriver, bottle opener, oyster crusher, ...) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. The connoisseur will use caution when closing the knife to avoid opening the blade so as not to damage the ground or the spring, thus respecting the "Quiet spring becomes very old". (The fence prevents the blade from tearing the spring.) The landlord was the only one who was allowed to "pop" the blade to ask the family to clear the table.Handle careCare instructions for the handles made of local or tropical woodPolished shiny woods e.g. Occasionally, wipe snake wood damp with a clothMatte woods e.g. Olive wood now and then with e.g. Rub in with jojoba and orange seed oil or beeswax to close the poresCare instructions for the handles made of hornOccasionally wipe with a damp cloth. Carefully! By too much moisture, the wood can burst.Care instructions for the handles made of aluminum, stainless steel and acrylicThese are more resistant and insensitive to water. Nevertheless, it is recommended that these always be completely dry.Blade careCare instructions for the knife blades made of stainless steel (12C27 Sandvik steel, 14c28 or T12 steel)Use of stainless Swedish steel in almost all Laguiole knivesAlways wipe off with a damp cloth after use and allow to dryCare instructions for the knife blades made of carbon steelAre usually harder than stainless steelsBy e.g. acidic foods can build up a patina over timePlease do not clean coarse dirt with scrape sponges - this is best done with a damp wine cork or cold ashesCare instructions for knife blades made of damascus steelAlways wipe with a damp cloth after use, dry and wipe with e.g. apricot oil.Sharpening your knivesBefore sharpening your new Laguiole en Aubrac knife, we recommend trying it on an old knife first, as the whole procedure requires a little practice.Wet grinding stone average grain size approx. 800 and fine grain approx. 4000Grinding angle 15 - 18 degreesThe peeling over the sharpening steel is also possible if the sharpness is still present

Perfect complement to the steak knife.blade length: 10 cmOverall length: 22 cmImportant! This is a natural product. Appearance of the handle may vary! Clean only by hand!Material: Blade 12C27 Sandvik-SteelPlease 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.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. Recommended use and care instructionsLaguiole knives are not tools (no screwdriver, bottle opener, oyster crusher, ...) and should only be used for cutting. The knives are not dishwasher safe - too much moisture damages the handle, blade and the mechanics of your knife. The connoisseur will use caution when closing the knife to avoid opening the blade so as not to damage the ground or the spring, thus respecting the "Quiet spring becomes very old". (The fence prevents the blade from tearing the spring.) The landlord was the only one who was allowed to "pop" the blade to ask the family to clear the table.Handle careCare instructions for the handles made of local or tropical woodPolished shiny woods e.g. Occasionally, wipe snake wood damp with a clothMatte woods e.g. Olive wood now and then with e.g. Rub in with jojoba and orange seed oil or beeswax to close the poresCare instructions for the handles made of hornOccasionally wipe with a damp cloth. Carefully! By too much moisture, the wood can burst.Care instructions for the handles made of aluminum, stainless steel and acrylicThese are more resistant and insensitive to water. Nevertheless, it is recommended that these always be completely dry.Blade careCare instructions for the knife blades made of stainless steel (12C27 Sandvik steel, 14c28 or T12 steel)Use of stainless Swedish steel in almost all Laguiole knivesAlways wipe off with a damp cloth after use and allow to dryCare instructions for the knife blades made of carbon steelAre usually harder than stainless steelsBy e.g. acidic foods can build up a patina over timePlease do not clean coarse dirt with scrape sponges - this is best done with a damp wine cork or cold ashesCare instructions for knife blades made of damascus steelAlways wipe with a damp cloth after use, dry and wipe with e.g. apricot oil.Sharpening your knivesBefore sharpening your new Laguiole en Aubrac knife, we recommend trying it on an old knife first, as the whole procedure requires a little practice.Wet grinding stone average grain size approx. 800 and fine grain approx. 4000Grinding angle 15 - 18 degreesThe peeling over the sharpening steel is also possible if the sharpness is still present

Traditional craftsmanship forging at the highest level! The knives made in Aubrac demonstrate the highest level of traditional craftsmanship. Each knife bears the bull's head as an unmistakable symbol, pointing to the famous breed of cattle native to this area, which also goes by the name Aubrac. Please note: Due to the elaborate individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have them in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by telephone! The Laguiole folding/pocket knife is a loyal and invaluable companion for leisure and work in your life and sits comfortably in the hand. Ideal for everyday use or when collecting mushrooms or simply for carving. The folding/pocket knife is equipped with an elaborately designed guilloché plate. In contrast to the version with a double plate, in the engine-turned version only very straight and narrow plates are attached to the left and right of the middle, elaborately decorated plate. This makes the entire knife narrower overall. Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether shiny or brushed, it fits perfectly with all classic or modern materials. The Laguiole en Aubrac forge produces blades, springs, solid stainless steel jaws and nails. (There may be slight differences between the actual colors and the colors displayed on your screen) Due to the use of different knife jaws and decorations, price differences arise. Blade length: 10 cm Total length: 22 cm (open), 12 cm (closed) Material: Blade 12C27 Sandvik steel, handle scales made of high-quality olive wood - Important! This is a natural product. Appearance of the handle may vary! Clean by hand only! Knife with single plate With hand engraved bee Manual decoration (guillochage) of the blade and spring makes each knife unique matte finish The origin of the Laguiole en Aubrac knife The ancestor of today's Laguiole knife was similar to a Spanish-Arabian knife, the Navaja. Workers who went to Spain in the winter brought back this knife 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). You can see how much has changed in the use of the materials. In the beginning, bones and horn were primarily used in the processing, but today, among other things, fine woods from all over the world are used. Today, instead of ivory, people prefer to use mammoth ivory to protect living animals. 1840: Introduction of the awl, used to pierce the bloated stomachs of cows from eating too much soft grass (flatulence). 1880: Manufacture of the corkscrew that the North Aveyronaises need, since many of them work as waiters in Paris cafes. The Shepherd's Cross on the handle is the mini version of the symbol of the Holy Cross. The Laguiole was put into the bread so that even those who were traveling for a few months could pray.

For the storage of your Laguiole knife to 13cm. Also suitable for storage of the Corkscrew.Material:  LetherOnce 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. 

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. Suitable for 12 cm folding/pocket knife. Material:  Leather 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. The craftsmen let your imagination run wild and create completely new material combinations and fine decorations. One can sometimes even speak of jewelry, considering the use of silver and gold. 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.   Authenticity of your knife There are many manufacturers, mainly in the two main regions of knife manufacture: in the area of origin around the town of Laguiole, the cradle of the Laguiole knife and Thiers, capital of French knife manufacture. Each of these areas has different types of crafting: Industrial, with mechanical adjustment and decoration, and assembly on assembly line. Handwork, whereby all work steps are carried out by one and the same person, including the decoration of the spring by hand and the adjustment with a sense of proportion, which makes each knife unique. The blade shows the characteristic bull's head and an "L" as a sign of production in the region of origin. Each blacksmith decorates the spine of the blade with his personal engraving, the guilloche. It guarantees quality craftsmanship and makes each knife unique. You will also receive a certificate from the manufacturer.  

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. Suitable for 12 cm folding/pocket knife. Material:  Leather 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. The craftsmen let your imagination run wild and create completely new material combinations and fine decorations. One can sometimes even speak of jewelry, considering the use of silver and gold. 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.   Authenticity of your knife There are many manufacturers, mainly in the two main regions of knife manufacture: in the area of origin around the town of Laguiole, the cradle of the Laguiole knife and Thiers, capital of French knife manufacture. Each of these areas has different types of crafting: Industrial, with mechanical adjustment and decoration, and assembly on assembly line. Handwork, whereby all work steps are carried out by one and the same person, including the decoration of the spring by hand and the adjustment with a sense of proportion, which makes each knife unique. The blade shows the characteristic bull's head and an "L" as a sign of production in the region of origin. Each blacksmith decorates the spine of the blade with his personal engraving, the guilloche. It guarantees quality craftsmanship and makes each knife unique. You will also receive a certificate from the manufacturer.  

For the storage for 14 cm hunting knife. Also suitable for storage of the Corkscrew.Material:  LetherOnce 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. 

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. Suitable for storing your Laguiole folding/pocket knives. Material:  Leather 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. The craftsmen let your imagination run wild and create completely new material combinations and fine decorations. One can sometimes even speak of jewelry, considering the use of silver and gold. 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.   Authenticity of your knife There are many manufacturers, mainly in the two main regions of knife manufacture: in the area of origin around the town of Laguiole, the cradle of the Laguiole knife and Thiers, capital of French knife manufacture. Each of these areas has different types of crafting: Industrial, with mechanical adjustment and decoration, and assembly on assembly line. Handwork, whereby all work steps are carried out by one and the same person, including the decoration of the spring by hand and the adjustment with a sense of proportion, which makes each knife unique. The blade shows the characteristic bull's head and an "L" as a sign of production in the region of origin. Each blacksmith decorates the spine of the blade with his personal engraving, the guilloche. It guarantees quality craftsmanship and makes each knife unique. You will also receive a certificate from the manufacturer.  

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.

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! 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 for collecting mushrooms or simply for carving. Blade length: 12 cm Total length: 22 cm Material: 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 Glossy finish Stainless steel, which combines aesthetics and practicality, dominates at Laguiole in Aubrac. Unchangeable over time, whether glossy or brushed, it goes perfectly with all classic or modern materials. Blades, springs, solid stainless steel jaws and nails are made in the forge of Laguiole en Aubrac. (There may be slight differences between the actual colors and the colors shown on your screen) Price differences arise due to the use of different knife jaws and decorations. 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.