Description & specifications
Polished steak knife with resin handle with copper flakes and titanium-coated blade.
In the area of ​​Aubrac in southern France, you will find the small village of Laguiole, which has become world-renowned for its knives with the characteristic profile on the blade, which has become the symbol of what a good steak knife is.
At Laguiole en Aubrac, some of the absolute best of its kind are produced. It is important to understand that there are many different producers, while only a few of them are actually located in Laguiole. This is about good old-fashioned manual work and good craftsmanship. A knife - or any other piece of cutlery - from Laguiole en Aubrac is handmade. A lot of different natural materials are used for the handles, such as different horns, antlers and of course woods from all over the world.
A Laguiole en Aubrac steak knife has a blade in Swedish 12C27 steel, which is a good stainless alloy. It is sanded to a fine egg from the workshop, and is easy to sand up again when the need arises, which we are happy to help you with.
The steel in the knife blade as well as the natural materials and the degree of real craftsmanship in the knife are some of the things that distinguish Laguiole en Aubrac from the many other manufacturers on the market. Here you don't just get a knife, here you buy a small piece of history.
The knife is not dishwasher safe!
Knives from Laguiole en Aubrac are made with natural materials. Therefore, the knife you buy will not necessarily be completely similar to the one shown in the picture here.
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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