The main quality criteria of local craftsmanship
- Individually hardened by hand
- Shaping and fitting are done by hand and to the craftsman’s eye.
- Each knife is assembled from start to finish in one sequence and by a single craftsman
- Hand decoration of the blade
The Horn Work
The first “Laguiole” knives had handles made of bone or horn, the materials most available at the time. Although this material provides a wide range of natural colors and patterns, one should note that there is a great difference in quality between the material taken from the tip of the horn (cow horn tip), and the lower hollow section (pressed horn).
The solid horn from the tip displays a much finer, more nuanced and harmonious pattern than horn taken from the softer, more fragile lower section.
The Working of Precious Woods
From brut log to handle sized pieces
Easy to work, wood was quickly adopted as a material for the “Laguiole”. While the cutlers of yesteryear were limited to local species, however, today’s creativity and designs call for exotic and precious woods such as those used for marquetry.
These models are a joy to collectors and stand as visible testimony to the perfect marriage of steel, brass, stainless steel and wood.
Crafted pieces displaying the individual skill of each cutler
Each cutler has his own hand decoration. Laguiole en Aubrac crafted pieces bear the stamped signature of its cutlers on each forged spring-plate.
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.