Laguiole design style black horn tip
Laguiole design style black horn tip
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  • Laguiole design style black horn tip
  • Laguiole design style black horn tip
  • Laguiole design style black horn tip
  • Laguiole design style black horn tip

Laguiole design style black horn tip

Laguiole design style | LTEDESI02

This Laguiole has been designed with a look that deliberately resembles the Thiers knife. It's a nod to the Auvergne region.

The black horn tip is the end of the horn. It's the most beautiful and resistant part.

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€219.00
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We guarantee this knife and its components for life. 

We deliver all over the world.

We will provide you with a return label within 30 days if this item is not to your liking

This knife can be re-sharpened by us at any time during its service life.

This knife comes with a certificate of origin attesting to its provenance.

About this item

  • 12C27 steel blade (surgical stainless steel), 3mm thick, with a hardness of 56-57 HRC
  • It is ground (giving the blade its bevel), polished and honed.
  • Made from two 0.8 cm thick pieces of black horn tip, carved by hand to obtain its characteristic curves.
  • 2 stainless steel plates  are guillochéd and riveted between the spring and handle to  ensure supple closing of the knife and enduring solidity.
  • Forged steel plates. The Bee  is arc-welded, thus melting both metals into one. The guilloché work is then carved.
  • Closed size: 12 cm
  • Opened size: 23 cm
  • Made 100% in Thiers in France
  • Delivered in a black magnetic box with certificate of origin and lifetime warranty
More about Horn

It is, in fact the tip of the uppermost part of the horn that is used, since this is the most solid part. Black horn is obtained from the buffalo and is considered a very rare, high-end material. It can vary in hue from dark beige to black.

Recommendation: Although horn is a very solid material, it is better to protect your knife handle against repeated knocks and shocks. To preserve the shine and quality of your knife handle, never leave your knife to soak in water, or exposed to high temperatures (>50°C).

Clean your blade with a damp cloth, rather than holding it under running water. You should, of course, never put your knife in the dishwasher.

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