These are like no other steak knives we've ever used. Sliced through meat like butter, minimal pressure required. Stylish looking. Reasonable price…given quality.
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These are like no other steak knives we've ever used. Sliced through meat like butter, minimal pressure required. Stylish looking. Reasonable price…given quality.
Nice design and very sharp!
Comfortable to use, and so easy to cut with. A quality product.
Laguiole Cutlery
The Laguiole has been crafted in France for over 200 years. The bumble bee
found on Laguiole is an emblem of the area. The Laguiole knife started out as a
folding pocket knife. Its popularity rose in the late 20th century. A table
knife was then developed , handmade by craftsmen whose skills have been passed
from generation to generation. The blade, made of high grade stainless steel, is
stamped, ground, and then polished with over 25 manual production stages.
Quality, an integral part of André Verdier production is controlled at each
step of production in order to provide consumers with pleasure and the assurance
of a long lasting use.
André Verdier
Nestled for over 150 years near Thiers, French capital of cutlery for six
centuries, André VERDIER cutlery blends tradition, savoir-faire, design and
R&D on a daily basis, in order to create kitchen knives and utensils,
stainless steel and colored handle flatware, and folding knives for
everyone's needs.
André Verdier Craftsmanship
André Verdier's Laguiole cutlery is 100% Made in France. It is breathtakingly
beautiful, and delightful to use. Each piece represents the pinnacle of
workmanship that sets Laguiole cutlery apart from all others. Crafted from the
highest stainless steel quality, pieces feature wooden, stainless steel or resin
handle and the trademark Laguiole Bee on the side.
The André Verdier Laguiole Steak Knife
The knife has a beautiful olive wood handle, stainless steel blade, fittings,
and 5 rivets. It is polished by hand.
André Verdier's Steak Knife is 100% Made in France. It is breathtakingly beautiful and delightful to use.
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