Laguiole - Slicing knife

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

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

Please note: Due to the costly customization of each Laguiole en Aubrac products may lead to an extended delivery time, should we not have these in stock. Please inquire about product availability by e-mail to lager@culinaris.eu or phone!

For cutting large ham or meat pieces.

• blade length: 15 cm
• Overall length: 25,5 cm
• Handles made of high-quality wood
  Important! This is a natural product. Appearance of the handle may vary! Clean only by hand!
• Material: Blade 12C27 Sandvik-Steel
• Delivery in an elegant gift box

Once upon a time was the Laguiole

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

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

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

A forge to return to local manufacturing.

The renaissance of the manufacture of the Laguiole knife in its historic area, goes back to the 1980s. This traditional activity had gone through a decline from the 1920s, faced with the industrialisation of cutlery in the basin of the city of Thiers.
At that time, anxious to be able to manufacture respecting local artisan tradition, LAGUIOLE EN AUBRAC created a forge in the small village of Montézic, located a few kilometres from Laguiole. Three other cutlery artisans came along from the beginning of this initiative.

The work done at the forge of LAGUIOLE AUBRAC produces all the metal elements that make up the knife before arriving in the hands of the cutlers who will undertake polishing and the finishing stage, such as the engraving and decoration of blades and springs, etc.