French regional knives...

kamagong said:
Daughter is on Easter Holiday this week, so we took a trip into the City today. Took the opportunity to stop by the local coutellerie.

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Unfortunately nothing spoke to me so I left the store without a new knife. How I wish they had a Sauveterre.
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Sorry to hear you didn't find what you wanted. Just out of curiosity, what was the selection like? Broad, or slim pickings? Prices comparable to ordering online from France? I'm in the city on occasion, may need an excuse to stop by there!
 
An old timer nicely restored by the Vieilles Lames association


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Read the whole thread these past 2 days. Definitely helped keep my mind off other things. Right now I only have a couple of Opinels and my trusty Douk Douk. The Laguioles are beautiful knives but I don't see myself carrying or using them. However, there are two patterns which I've got my eye on. I don't think I can swing the cost at the moment, but maybe for my upcoming 75th birthday I'll luck out. On Fontenille Pataud's site there is a 10.5cm Corsican Pialincu in ebony which ticks all my boxes. I wish it weren't a lockback but otherwise it's a beauty. The other in the running is an 11cm Capuchadou that looks like it would make an excellent edc. It too is in ebony.Screenshot_20220406-154641_Chrome.jpgScreenshot_20220406-154717_Chrome.jpgIMG_9498.jpg
 
joeradza joeradza ,I have found Le Sabot knives to be good working knives, fit and finish is decent, sandvik steel, and the strong back spring, which at first turned me off, has become an aspect I like, means it will not close on my fingers too easily. The blade has to be walked shut as there is no stop pin. My favorite is my Aurillac in Juniper, which has the peppery smell, and the Yssingeaux which has tasteful spine filing. D2892BAF-A8E0-4321-B347-7F9E98BC7212.jpegB6F0902E-909A-4395-BF42-18E52E22F33A.jpeg2DA70009-E10F-47E9-9EC3-A0043F32D777.jpeg81E79C7D-4CC9-4E65-9E2E-DE00F4EF4BD8.jpegSounds like you are going for the good stuff, and while I have a Laguiole which I like, I like the different shaped blades, more regional styles. The Yssingeaux is close to the style I like in the 5 coqs. i almost went for the Le Camembert knife, but now I am working on getting a nice knife from a French maker too.
 
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I've been reading everything I can about French cutlery recently and I'm totally hooked. I may be losing my mind staring at my phone screen so I'm going to propose something that I know will get me roasted, but I have tough skin. So, here goes. Cousins?IMG_9278.JPG316_forge_de_laguiole_1-900x600.jpgIMG_9512.JPG
 
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Have had my eye on this pattern for several months
Finally gave myself a week to consider ebony, buffalo bark or classic cattle bone
Pulled the trigger on this one today and it may be here as soon as Wednesday
The waiting and watching begins ...

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Capuchadou 12 cm Classic Cattle Bone from Fontenille Pataud​

Overview: This traditional French folding knife is the perfect addition to any picnic basket. Take it with you on your next adventure and of course, don't forget the wine, the cheese, and the saucisson sec.

Before the development of the Laguiole in the 19th century, French shepherds carried a knife called the "Capuchadou" (or "capujadou"). This knife was used for all daily tasks, from preparing lunch to care for their flocks of sheep. The four leaves clover was added for good luck.

Consider this: This knife was entirely handmade in Europe's capital of cutlery "Thiers." The “Gilles®” Fontenille Pataud collection of knives are considered by many to be some of the best pocket knives money can buy. All Knives offered by Gilles are entirely made by a single craftsman from start to finish ensuring pride of ownership of the final piece. 100% Made in France

Technical aspects: The spring is made from 3 mm thick stainless steel Z20c13 and features a blade-stop that helps maintain the edge of the blade. The "Shamrock", as well as the handle's top, are hand-chased with a file: This denotes artisan quality, unlike mass-market knives that have welded springs and are machine decorated. The file work details create a unique knife, making each knife one of a kind.

Handle Material: Cattle Bone (Bovine, France). Note that it is not unusual to find areas of different shades of beige and small streaks of darker colors within the bone. These features only contribute to the uniqueness of such material.
Plates: 1.5 mm stainless.
Decorated Spring: 3 mm stainless - Hand file work
Blade Size: 9.4 cm (3.7")
Bade: Swedish Sandvik 14C28N stainless steel - 56 Hrc.
Handle Size: 12.3 cm (4.65")
Weight: ~ 120 grams (4.2 oz.)
 
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