A "genuine" Laguiole is recognised less by its bee than by the name of its maker, a clearly stated origin and the quality of its craftsmanship. The word "Laguiole" describes a style of knife, not a protected designation of origin: anyone may use it. To choose well, check who made it and where, examine the finish (bolsters, spring, fit of the handle) and be wary of unusually low prices.
Where does the Laguiole knife come from?
The Laguiole takes its name from a village in the Aveyron, on the Aubrac plateau. The folding model we know today appeared in the 19th century; tradition credits its creation to Pierre-Jean Calmels, around 1829. A knife of the shepherds and farmers of the Aubrac, it was used for bread, cheese and cured meats, and some models were given an awl or a corkscrew.
Early on, much of the production moved to Thiers, in the Puy-de-Dôme, the French capital of cutlery. Production was later revived in the village of Laguiole from the 1980s. Today, excellent Laguiole knives are made in Laguiole and in Thiers alike: geographical origin alone is therefore not enough to judge quality.
Is the name "Laguiole" protected?
No. The name is not reserved to a place of manufacture and has been the subject of lengthy legal proceedings in France. As a result, "Laguiole" knives come from everywhere and in every quality, including mass-produced pieces made at very low cost far from France. That is why the maker's name matters more than the word Laguiole engraved on the blade.
The features that characterise a Laguiole
The silhouette
A slightly curved handle, a blade that tapers to the tip and a spring running along the back of the handle: the line should be fluid, with no abrupt angles.
The bee (or fly)
It adorns the end of the spring, on the blade side. It has become the emblem of the Laguiole, but it is not a guarantee of authenticity: any maker can add one. On quality knives it is often forged in one piece with the spring, then chiselled. On entry-level models it is frequently attached separately and crudely finished. Look at the sharpness of the design and the quality of the join.
The bolsters
These are the metal pieces that frame the handle at its ends. A Laguiole may have two bolsters, just one, or none (known as "plein manche", a full handle). Their fit must be perfect: no gap between the metal and the handle, no edge that catches.
The guilloché spring
On many models, the back of the spring is hand-decorated with chiselled patterns. Fine, regular guilloché work signals careful craftsmanship.
The shepherd's cross
Some handles carry a cross formed of small brass nails. It belongs to the decorative tradition and, like the bee, proves nothing on its own.
What to check before buying
- The maker's name: it should appear clearly on the blade or in the documentation, together with the place of manufacture.
- Opening and closing: crisp, with the characteristic "click" of the spring and no side play in the blade.
- Blade alignment: once closed, it should sit in the centre of the handle without rubbing.
- The handle: wood, horn, bone or fine materials should be well fitted, with no visible glue.
- The steel: a serious maker states the type of steel used.
- The price: a boxed set of six knives sold for the price of a single knife from a cutler should raise suspicion.
A few Laguiole knives from recognised makers
In Laguiole itself, the Laguiole en Aubrac cutlery workshop offers classic models such as this 12 cm Laguiole in Aubrac wood or this version with corkscrew and horn handle, as well as an olive wood cheese knife for the table. In Thiers, Fontenille Pataud makes the Laguiole Sport with Damascus blade and Dozorme the Laguiole Secret in ebony. For lovers of one-off pieces, art cutlers such as Mickaël Ginisty make models entirely by hand.
See our whole selection in the Laguiole knives collection, and other models from the cutlery heritage in Regional and traditional knives.
Frequently asked questions
Does the bee guarantee that a Laguiole is authentic?
No. The bee is a decorative element that any maker can use. Its finish does, however, give an indication of the care taken over the knife.
Is a Laguiole made in Thiers a genuine Laguiole?
Yes, in the historical sense: Thiers has been making Laguiole knives since the 19th century. What matters is the seriousness of the maker and the quality of the execution.
How can I tell where my Laguiole was made?
Look for the maker's name and the indication of origin on the blade, the sheath or the certificate. A simple "Laguiole" inscription with nothing else is not enough.
What is a "plein manche" Laguiole?
It is a Laguiole without bolsters: the handle material covers the whole length, with no metal pieces at the ends.
How do you look after a Laguiole?
Wash it by hand, never in the dishwasher, dry it at once and put a drop of oil on the joint from time to time. A wooden handle benefits from a suitable wax or oil.
Knives are sold only to customers aged 18 and over. Carrying a knife is regulated by law: find out about the legislation in force wherever you take it.