Laguiole - carving set - Chef olive

The Laguiole-en-Aubrac hand-crafted cutlery is one of the players in the restoration of the cutlery tradition -which had died over time- in the Aubrac plateau of the Aveyron department. The revival of local manufacturing while remaining faithful to its traditional practices was the common thread that led the company to create a forge and its workshops in the historic area of Laguiole. By combining know-how and creativity, Laguiole en Aubrac has become a brand that holds high the colours of French cutlery internationally.

The elegance of Laguiole’s original line allows Laguiole-en-Aubrac cutlers multiple variations. The variety and beauty of natural materials remain their main sources of inspiration. It also happens sometimes that the genius of men brings forth creations that revive the collective memory around mythical adventures such as those of the Concorde plane or the France liner. Laguiole en Aubrac guarantees artisanal manufacturing of its products in the historic area of Laguiole and they are attested by the LOG stamp (Laguiole Origine Garantie) engraved on the heel of the blade.

Perfect for for carving roasts or poultry.

• Carving knife: 29 cm
• Carving fork: 31,5 cm
• Handles made of high-quality wood
  Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!
• Blade: 12C27 Sandvik-Steel
• Manual Ornament (Guillochage) of the blade and spring
• Delivery in an elegant gift box

Once upon a time was the Laguiole

This humble farmer’s knife was first created in 1829, in Laguiole, a small mountain village of the Aveyron, in southwestern France. The bee decorating the spring plate would eventually become the prestigious symbol of France’s most celebrated knife.

The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole.

The knives of today have a spring-stop that protects the blade upon closing. But when folding his knife, the connaisseur will do so softly,thus respecting both the Aveyronnais proverb, “ressort silencieux vivra vieux” “silent springs make better lives” and the tradition according to which only the head of the household was allowed to snap his blade shut, thus asking the family to clear the table..

Authenticity of a Laguiole knife

Several cutleries produce Laguiole knives in the two main locations: the Laguiole area, the cradle of the first Laguiole knives, and also in the area surrounding the city of Thiers, the capital of knife making in France. In each of these areas, different knife-making techniques are employed :

• Industrial production, with assembly line techniques and mechanized shaping, decorating and assembly
• Handcrafting, where a single person carries out each individual production step, manually, shaping, assembling and decorating the knife. Thus, each knife that passes through his hands its own unique qualities.

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.