Product information "Laguiole - Chef's knife blade 15 cm, teak"
Traditional artisanal blacksmithing at the highest level! The knives made in En Aubrac are a testament to the highest level of traditional craftsmanship. Each knife bears the distinctive bull's head, a reference to the famous cattle breed native to this region, which also bears the name Aubrac. The love for the product is evident in every single knife crafted. The stainless steel blades are polished and sharpened to a very high standard. Laguiole knives are carefully handcrafted and reflect French tradition and culinary culture. Each of these knives is unique, handcrafted from natural materials. Therefore, the items may vary slightly from the product images.
Please note: Due to the complex, individual production of each Laguiole en Aubrac product, delivery times may be extended if we do not have the item in stock. Please inquire about product availability in advance by email to lager@culinaris.eu or by phone!
For cutting large pieces of ham or meat.
- Blade length: 15 cm
- Total length: 25.5 cm
- Material: Blade 12C27 Sandvik steel, handle scales made of high-quality woods
Important! This is a natural product. The appearance of the handle may vary! Clean by hand only! - Delivered in an elegant gift box
The Origin of the Laguiole en Aubrac Knives
The ancestor of today's Laguiole knife resembled a Spanish-Arabic knife, the Navaja. Workers who went to Spain for the winter brought this knife back as a souvenir. Local knifemakers combined the shape of the navaja with the regional knife, the capouchadou, and thus the Laguiole knife was born. The first "Laguiole" was made of bone or horn (the hardest materials available at the time). The extent to which this has changed can be seen in the materials used. While initially bone and horn were the primary materials used, today fine woods from all over the world are used. Instead of ivory, mammoth ivory is now preferred to protect living animals.
- 1840: Introduction of the awl, used to pierce the bloated stomachs of cows caused by eating too much soft grass (flatulence).
- 1880: Production of the corkscrew, which the people of Northern Aveyron need, as many of them work as waiters in Parisian cafes.
The Shepherds' Cross on the handle is a miniature version of the symbol of the Holy Cross. The Laguiole was inserted into the bread so that even those who were on a journey for several months could pray.
LAGUIOLE
LAGUIOLE
2, rue Eugene Salettes
LG
12500 Espalion
Frankreich
contact@forge-de-laguiole.com
LAGUIOLE
2, rue Eugene Salettes
LG
12500 Espalion
Frankreich
contact@forge-de-laguiole.com
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