TheLaguiole knife (French pronunciation:[laɡjɔl], locally[lajɔl]) is a traditionalOccitanpocketknife originally produced in the "knife city" ofThiers, source of 70% of France's cutting tool production, as well as the small village ofLaguiole, both located in theMassif Central region of France. Laguiole in this instance does not refer to any knife brand in France, where use of the name is not legally restricted, but to a generic type of traditionalslipjoint knife of a sort associated with this French region, now made worldwide.[1][2][3]
The major influence on the form of the classiclaguiole is most likely the Arabo-Hispanic clasp knife ofAndalusian Spain, thenavaja.[4][5][6] Thelaguiole was first designed in 1829 by Jean-Pierre Calmels. The earliest forms oflaguiole knife were straight-bladed and handled, the so-calledlaguiole droit; the classicnavaja-likelaguiole seems to have been developed around 1860. The Calmelslaguiole droit had a 'half-lock' on the blade where a small projection on the end of the backspring (mouche) exerts pressure on a corresponding indent in the heel of blade when the knife is open; this, and not the full locking system of thenavaja, remained a fixed feature in subsequentlaguiole knives. Seasonal migrations of shepherds and cattle herders betweenCatalan Spain and southern France in summer and winter introduced thenavaja to France.[5] The Arabo-Hispanic design of thenavaja was merged with that of local folding knives represented by older patterns such as thelaguiole droit andCapuchadou; the result became the classiclaguiole. In 1840, the first awl ortrocar (a surgical instrument used to puncture body cavities and relieve the suffering of cattle and other animals withbloat) was added to the somelaguiole knife patterns. In 1880, some models of thelaguiole began featuring a corkscrew, in response to demands from the owners of bars in the Auvergne, and restaurants in Paris.[7]
Classiclaguiole knives feature a slim, sinuous outline. They are about 12 cm long when closed, with a narrow, tapered blade of a semi-yataghan form, steel backspring (slipjoint) and a high quality of construction. Traditionally, the handle was made ofcattle horn; however, nowadays other materials are sometimes used. These materials include French woods, exotic woods from all around the world, and fossilisedmammothivory fromAlaska orSiberia. The French designerPhilippe Starck re-designedlaguiole knives usingaluminium for the grips, but it was only a revival of a 1910 model. The blade is often made ofstainless steel orhigh-carbon steel, with XC75 steels being 0.75% carbon and XC100 being 1% carbon.
The traditionallaguiole utilizes a single blade, but sometimes a corkscrew or some other implement is added. This necessitates an even slimmer cutaway handle, the shape of which is fancifully known as the "lady's leg", the bolster at the base resembling a foot. A 'Shepherd's Cross' consisting of 6–8 inlaid metal pins forming a cross can be found on the handle of somelaguioles. It is a myth that this embellishment is a reference to a legend of Catholic shepherds in need of a cross for prayer during their seasonal migrations between the mountains and the plains. The cross can be found in the knives not earlier than the 1950s and is a mere decoration.[8]
There is much mythology about the insect depicted on the spring. A legend identifies the design as a bee granted by EmperorNapoleon I (the bee was adopted as a dynastic symbol by Napoleon) in recognition of the courage of local soldiers. However, the "bee" on thelaguiole knives was only introduced after World War II, more than a century after the death of the emperor. Technically, "la mouche" (the fly) is the end of the backspring, which sits over the rotating part of the blade. The upper section was expanded to form a thumb rest. Olderlaguiole knives feature many kinds of decorated springs which don't necessarily feature insects.
There are about 109 production steps for a one-piecelaguiole (single blade), about 166 for a two-piece one (blade and one other tool), and about 216 for a three-piece model (blade and two tools – corkscrew and awl).
The nameLaguiole has since been used as a trademark designation for various other implements, so that one can now buy, for example, a "Laguiole" corkscrew, spoon, or steak-knife set.
Aslaguiole designates a type of knife and is not a brand or trade name of cutlery,laguiole knives are manufactured globally. This has led to the widespread availability of inexpensive, and sometimes low-quality, "laguiole" knives from China and elsewhere.Laguiole knives from France are currently produced in the cutlery town of Thiers, and more recently, production resumed in the village of Laguiole, the knife's namesake. French manufacturers stamp a trademark or signature into the steel of their knives. A description of the type of steel used and "Made in France" will often be stamped as well.
