This knife is a forging from the knife manufactory Goyon-Chazeau near Thiers. In this town in central France, the art of knife making has been firmly rooted since the 14th century. However, for a long time not every knife from there was allowed to bear this title: Le Thiers®, today a protected term. Strict quality criteria must be met, relating to their manufacture, shape and handling. And the sheer weight of our steak knife is a sign that the sharpened blade and handle are forged from a single piece of stainless steel - a precise handiwork that is, of course, reserved for experienced masters of their trade. More than 20 years this knife is in the program of the forge. Its design follows a design of the Knifemakers Guild in Thiers. The handle scales - in our knife they are made of juniper wood - are inserted with precision fit.

Since 1953 you find the Coutellerie Goyon-Chazeau seven kilometres east of the French city of knives, Thiers in the Auvergne-Rhône-Alpes region. While there used to be numerous smithies in the region, which has been known for its cutlery for seven centuries, the knife manufacture in La Monnerie-le-Montel is now one of the few that still cultivates traditional craft techniques. True to their conviction, they produce completely locally. In 2013, the French state awarded the third-generation family business a label, the EPV (Entreprise du Patrimoine Vivant), for its commitment to preserving traditional craftsmanship in cutlery production.