Let’s be real. Buying a laguiole steak knives set of 6 is usually an impulse purchase fueled by a nice dinner at a French bistro or a late-night scroll through a high-end kitchenware site. You see that little bee on the handle, the slim curve of the blade, and you think, "Yeah, my dinner parties need that vibe." But then you go to buy them and realize there are sets for $25 and sets for $500. It’s confusing. It’s actually a bit of a mess.
Most people assume "Laguiole" is a brand name. It isn't. It’s a style of knife that originated in the village of Laguiole in the Aveyron region of southern France. Because the name isn't trademarked, anyone from a master blacksmith in France to a massive factory in China can slap a bee on a handle and call it Laguiole. This is why your "great deal" might end up being a set of knives that can't cut through a ripe tomato, let alone a medium-rare ribeye. If you’re looking for a laguiole steak knives set of 6, you have to know what you’re actually looking at, or you’re just buying expensive scrap metal.
The Bee, The Shepherd, and The Fake History
You’ve probably heard the legends. The bee on the spring (the mouche) represents Napoleon’s imperial seal, granted to the townspeople for their bravery. Or maybe you heard it’s actually a fly, because the original knives were used by cattle herders and flies are, well, everywhere around cows. Honestly? Historians are still arguing about it. What we do know is that the classic Laguiole shape—that slim, "Yatagan" style blade and the contoured handle—is a 19th-century evolution of the local capuchadou knife and the Spanish navaja.
Look closely at the handle of a high-quality laguiole steak knives set of 6. You might see a pattern of tiny brass pins forming a cross. This is the "Shepherd’s Cross." Legend says that shepherds moving their flocks to higher pastures (transhumance) would stick their knife into bread or the ground to use the cross as a miniature altar for prayer. It’s a beautiful detail. But here’s the kicker: mass-produced knockoffs often include the cross just to look authentic, even if the "steel" is basically tin. Real craftsmanship isn't about the symbols; it's about the "walk and talk" of the blade and the quality of the heat treatment.
Forge de Laguiole vs. Laguiole en Aubrac
If you want the real deal, you’re usually looking at two big names: Forge de Laguiole and Laguiole en Aubrac.
Forge de Laguiole is the "modernist" pick. They have a factory designed by Philippe Starck (yes, the guy with the lemon squeezer) and their knives feel incredibly precise. Their steel is proprietary, often T12, which holds an edge like crazy. On the other hand, Laguiole en Aubrac feels more "old world." They use a lot of exotic woods—olivewood, juniper, ebony—and even mammoth ivory or buffalo horn.
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When you pick up a knife from a handcrafted laguiole steak knives set of 6 from these makers, you can feel the weight. It's balanced. It doesn't feel like a toy. Cheap sets use "stamped" steel, which is basically like a cookie cutter hitting a sheet of metal. Authentic ones are forged. They’re heated, beaten, and tempered. You can tell the difference the second you hit a piece of gristle. The forged blade glides; the stamped blade flexes and tears.
Serrated vs. Straight Edge: The Great Debate
This is where people get heated. Most cheap laguiole steak knives set of 6 come with serrated edges. Why? Because cheap steel doesn’t stay sharp. Serrations are a "cheat code" to make a dull knife keep cutting. But a serrated blade doesn't cut meat; it saws it. It tears the fibers and lets the juices run out. If you’re eating a $50 dry-aged steak, the last thing you want is to squeeze all the flavor out of it with a jagged blade.
A true French steak knife should have a straight edge.
"But I don't want to sharpen my knives!" I hear you. But that’s the trade-off. A straight-edge laguiole steak knives set of 6 requires maintenance. You’ll need a honing rod. You might even need to send them out once a year. But the reward is a clean, effortless slice that preserves the texture of the beef. If you see a set of six Laguioles for $40 and they’re serrated, they’re almost certainly made in a factory far, far away from the Aubrac plateau. They’ll work for a summer BBQ, sure. But they aren't heirlooms.
Wood, Horn, or Plastic?
Materials matter for more than just looks. If you buy a set with olivewood handles, you can never put them in the dishwasher. Never. The heat and water will crack the wood and rust the internal tang. If you’re the type of person who wants to throw everything in the Bosch and forget about it, look for handles made of ABS plastic or resin-treated staminawood.
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- Olivewood: Smells amazing (kinda peppery), looks beautiful, but high maintenance.
- Buffalo Horn: Very traditional, feels slightly warm to the touch, can warp if it gets too wet.
- Stainless Steel Handles: These are the "heavy hitters." They’re sleek, dishwasher-safe (usually), and look great in a modern kitchen.
Spotting a Fake in the Wild
You’re on Amazon or eBay, and you see a "Genuine Laguiole" set. How do you know? First, look at the price. A handcrafted laguiole steak knives set of 6 from France will rarely cost less than $200. Usually, it's closer to $400 or $600. If it’s $49.99, it’s a mass-produced import.
Second, check the spine. On a real Laguiole, the "bee" and the spring are often forged as one piece of metal. On fakes, the bee is often just soldered or glued on top. If you look closely and see a seam where the bee meets the handle, it’s a budget version. Not necessarily "bad," but not an artisan tool.
Another thing: look at the "chasing" or the engraving on the back of the handle. On a high-end set, this is done by hand with a file. Each knife in your laguiole steak knives set of 6 will have slightly different patterns because a human being made it. If they are all 100% identical, they were made by a machine. Some people prefer the uniformity of machines. Me? I like knowing some guy named Pierre in a workshop in France spent three hours on my knife.
Why a Set of 6 is the Magic Number
You might think four is enough. It isn't. Even if you’re a couple, you’ll have another couple over for dinner. Then you’re stuck giving the guests the "good" knives while you struggle with a butter knife or a mismatched paring knife. A laguiole steak knives set of 6 is the sweet spot for entertaining. It fits perfectly in a standard wooden presentation box, which, by the way, is how these should be stored. Throwing them in a junk drawer is a sin. The blades will knock against each other and dull the edges in a week.
Also, consider the weight. A decent steak knife should have a bit of "heft" in the bolster—that's the part where the blade meets the handle. It helps with the cutting leverage. If the knife feels "blade-heavy," your hand is going to get tired. If it’s "handle-heavy," it feels clumsy. Balance is everything.
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The Maintenance Reality Check
Let’s talk about the steel again. Most high-end French knives use 12C27 Sandvik stainless steel. It’s a great middle-ground. It’s hard enough to stay sharp but not so brittle that it chips if you hit a bone. But it will still dull.
If you buy a laguiole steak knives set of 6, buy a ceramic honing rod. Five seconds before dinner, just run the blade down the rod a few times. It realigns the edge. It’s the difference between a knife that "pushes" through meat and one that "falls" through it. Honestly, it’s a bit of a flex to do it in front of guests, too.
The Cultural Impact of the Knife
In France, a Laguiole isn't just a tool; it's a gift for life. It’s common to give a child their first one (often a folding version) when they reach a certain age. There’s an old tradition that you should never "give" a knife as a gift because it might "cut" the friendship. Instead, the recipient gives the giver a small coin—a penny or a centime—to "buy" the knife. It’s a bit superstitious, but hey, why risk a friendship over a laguiole steak knives set of 6?
When you set these on a table, they change the mood. They’re slim. They’re elegant. They don't look like the chunky, over-engineered steak knives you see at an American steakhouse. They’re refined. They suggest that the meal is something to be savored, not just consumed.
Final Verdict: Is it Worth the Spend?
If you appreciate craftsmanship and you actually enjoy the process of cooking and eating, yes. A real laguiole steak knives set of 6 is a "buy once, cry once" situation. You spend the money now, and you never buy steak knives again. Your kids will probably fight over them when you're gone.
But if you just want something to cut up chicken nuggets for the kids, don't buy the high-end stuff. Buy the $30 knockoff set. They look fine from a distance, and you won't have a heart attack when someone puts one in the dishwasher or tries to use it as a screwdriver.
What to do next
- Decide on your budget. If it's under $100, look for reputable "Laguiole Style" brands like Jean Dubost. They are made in France but are mostly factory-produced and usually serrated.
- If you have $300+, go for Forge de Laguiole or Laguiole en Aubrac. Look for the "LOG" (Laguiole Origine Garantie) mark or a certificate of authenticity.
- Choose your handle material based on your lifestyle. Wood is for the ritualists. Resin/Plastic is for the pragmatists.
- Get a storage solution. If the set doesn't come with a box, get a magnetic knife strip or a dedicated drawer insert.
- Learn to hone. Buy a fine-grit ceramic rod. It’s the only way to keep that straight edge performing the way it was designed to.
Buying a laguiole steak knives set of 6 is basically a rite of passage for any serious home cook. Just make sure you’re buying the history, not just the logo.