Louis Thiers Quality & Construction
Polished Finish, Comfort & Lasting Quality
Louis Thiers selects materials for the way each piece is used. Selected steak-knife and table-cutlery collections combine a deep, high-gloss polish with smooth finishing and comfortable balance. The steel resists bending during normal use, helping each piece retain its shape and remain dependable over years of dining. Finishes, materials and care requirements vary by collection.
Steel Selected for Each Product
Louis Thiers selects steel according to the purpose and construction of each product rather than using one material across every collection.
Selected steak knives use X20Cr13 stainless knife steel, chosen for its corrosion resistance, durability and straightforward maintenance. Forks and spoons may use 18/10 stainless steel, which provides excellent corrosion resistance and a refined polished or matte finish.
Selected kitchen-knife collections use SUS420 stainless knife steel for dependable everyday performance, toughness and ease of care. Premium kitchen knives use a hard VG-10 cutting core protected by multiple layers of Damascus stainless steel. This construction combines a fine cutting edge and improved edge retention with corrosion resistance and the distinctive flowing appearance of Damascus steel.
Steel grade, thickness and construction vary between collections because steak knives, kitchen knives, table cutlery and serving pieces perform different tasks. The relevant material should therefore be assessed alongside blade geometry, thickness, balance, handle construction and finishing.
Carefully Finished
Louis Thiers pieces pass through multiple production and finishing stages. Handles, rivets, bolsters, blade surfaces and edges are checked and finished to provide consistent construction, balance and presentation. Hand-finishing gives the cutlery its characteristic appearance while controlled production equipment maintains accuracy and consistency.
Designed to Be Used
Louis Thiers combines classic Laguiole character with practical contemporary design. Depending on the range, features may include natural timber or moulded acrylic handles, stainless-steel bolsters, reinforced rivets and presentation boxes. Care requirements vary by material, so the instructions supplied with each product should always be followed.
The French Laguiole Tradition
The Laguiole knife tradition began during the nineteenth century in the village of Laguiole, on the Aubrac plateau in southern France. Production later became closely associated with Thiers, France’s historic centre of cutlery manufacture. The familiar curved handle, metal bolsters and bee or fly emblem became recognised features of Laguiole-style knives and tableware.
Laguiole, Origin and Quality
Laguiole is not a single brand or manufacturer. It refers to a recognisable style of knives and cutlery produced by many different makers in France and other countries. There is no single “real” or “fake” Laguiole—there are well-made and poorly made products.
“Made in France” it is not by itself a guarantee of superior quality. Quality should be assessed through the manufacturer, steel grade, thickness, construction, handle materials, finish, food-safety information and warranty. These factors provide a more useful comparison than origin alone.