Laguiole - Carving Set forged ebony

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!

• carving knife:  18 cm
• Carving fork: 17 cm
• 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
• Delivered in an elegant wooden box

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.