Laguiole - Knife block + 6 knives gourmet teak
€699.00*
% €807.00* (13.38% saved)Available, delivery time 2-5 days
The gourmet knives are elegant, versatile and handcrafted by Laguiole. They stand out because of their large belly and the very pointed tip. As a result, the center of the knife is very large and meat and vegetables can be cut into pieces very easily. Very precise cutting with the knives is possible towards the tip.
- Blade material: 12C27 Sandvik steel
- Handle material: various woods (teak, ebony, olive)
Paring knife - suitable for peeling and chopping
- Blade length: 10 cm
- Total length: 22cm
Chef's knife 15 cm - suitable for cutting salad, preparing meat and chopping herbs.
- Blade length: 15 cm
- Total length: 29 cm
Chef's knife 20 cm - suitable for cutting salad, preparing meat and chopping herbs.
- Blade length: 20 cm
- Total length: 33 cm
Filleting knife 20 cm - suitable for filleting fish, removing skin and tendons from meat and cutting thin slices
- Blade length: 20 cm
- Total length: 33 cm
Chef's knife 25 cm - is an all-purpose knife that is suitable for almost any cut (meat, fish, vegetables) and any type of cut (cutting, chopping, weighing).
- Blade length: 25 cm
- Total length: 38cm
Bread knife 25 cm - is a serrated knife suitable for cutting bread
- Blade length: 25 cm
- Total length: 38.5 cm
Magnetic knife block made of oak by Laguiole, a representative knife storage or presentation suitable for 6 chef's knives.
- Dimensions block: 35 cm x 25 cm x 4 cm
- Footplate dimensions: 35 cm x 9 cm
- without knives
- For up to 6 chef's knives of max. 20 cm blade length suitable
- High quality
- Chef's knives are completely visible
- safe stand
Once upon a time was the Laguiole
This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.
The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.
The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..
A forge to return to local manufacturing.
The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.
The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.
The work of stainless steel and brass, from raw state to the cutting of bolsters and side-plates.
Massive bolsters and plates are cut in dies manufactured locally. Bolsters are cut in dies from brass bars. Having the property of reinforcing the handle, bolsters are fixed manually on the plate (mitrage). Bolsters are then drilled, which will allow the assembly of the knife with nails also made of brass. This principle also applies to new materials, such as brushed or polished stainless steel.
The work of steel: the blade, the spring plate, the bee, the awl.
Different types of steel blades:
- The so-called "carbon steel" sharpens very easily and keeps and excellent sharp edge for a long time. It is very "tender" and wears out quickly. It darkens and rusts.
- Le "12C27 SANDWIK" is a steel that has the advantages of "carbon steel" without the disadvantages. It sharpens very easily (soft steel) and keeps an excellent edge for a long time. It does not rust.
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