French Laguiole Le Fidèle Knife

Traditional French Laguiole Le Fidèle Knife with Olive Wood Handle

The Charm of Olive Wood and Stainless Steel

The heart of the knife is a 100 mm long blade made of proven Sandvik 12C27 stainless steel. This material is highly prized in cutlery for its excellent corrosion resistance and ease of maintenance – you can easily sharpen it to a razor edge. The blade features the typical Yatagan shape with an upturned tip, which is characteristic of Laguiole knives.

The handle is fitted with olive wood scales. Olive is a hard, durable wood with a beautiful structure and feels very pleasant and warm to the touch. Over time, it also develops a deeper patina. The wooden scales are bordered on both sides by stainless steel bolsters, which protect the most sensitive parts of the handle from damage if dropped and add strength to the knife.

Traditional Details: The Bee and the Shepherd's Cross

On this knife, you will find all the elements that make Laguiole a legend:

• The Bee (Mouche): On the spine of the spring, at the transition to the blade, sits a decoration in the shape of a bee (mouche). It is one of the main recognizing features of these knives.
• The Shepherd's Cross: The rivets on the handle are arranged in the shape of a cross (Croix du berger). According to legend, this cross served shepherds in the Aubrac mountains as a portable altar. When they could not go down to the valley for church, they would stick the knife into bread or the ground and pray before the cross on the handle.

The closing mechanism is the classic Slipjoint system. The blade is not mechanically locked but is held in the open position by the strong pressure of the backspring. This is sufficient for normal work, but care must be taken during handling.

Care for Your Laguiole

To ensure the knife serves you for generations, follow a few principles. Never put the knife in the dishwasher! Heat and chemicals would destroy the wood and dull the edge. After use, wipe it with a damp cloth and dry it. Occasionally treat the olive wood with a few drops of olive or linseed oil to prevent it from drying out and to highlight its grain. When closing, never let the blade "snap" shut (do not let it drop abruptly) to prevent the edge from hitting the internal spring – gentle closing preserves sharpness.

Product Specifications