Description & specifications
In the Aubrac region of southern France, you will find the small village of Laguiole, which has become world-renowned for its knives with the characteristic profile of the blade, which has become the symbol of what a good cheese knife is.
At Laguiole en Aubrac, some of the absolute best of their kind are made. It is important to understand that there are many different producers, while only a few of them are actually located in Laguiole. Here, we are talking about good old-fashioned manual labor and craftsmanship. A knife - or any other piece of cutlery - from Laguiole en Aubrac is indeed handmade. A variety of natural materials such as different horns, antlers, and of course, wood species from around the world are used for the handles.
A Laguiole en Aubrac cheese knife has a blade made of Swedish 12C27 steel, which is a good stainless alloy. It is sharpened to a fine edge at the workshop and is easy to re-sharpen when the need arises, which we are happy to assist you with.
The steel in the blade, as well as the natural materials and the degree of true craftsmanship in the knife, are some of the things that set Laguiole en Aubrac apart from the many other producers on the market. Here, you do not just get a knife; you buy a small piece of history.
The knife is not dishwasher safe!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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