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Discover our complete collection of kitchen knives here. Each piece is entirely manufactured in France, at the heart of our workshops in Thiers.
We have designed our knives to be high-performing, durable, and ergonomic. They meet all needs, whether you are a chef, a gourmet enthusiast, or simply looking for reliable everyday tools.
You will find ranges for every use: excellence with Louis and Furtif, professional robustness with Brigade Forgé, and practical collections for everyday use. Each knife, from the paring knife to the santoku, has a specific role to guarantee you perfect cutting and optimal comfort.
Our exceptional ranges are the Louis, Absolu, Guy Savoy, and Furtif collections. They are specially designed for gastronomy enthusiasts who seek knives combining refined aesthetics, noble materials, and surgical cutting precision. Each collection has a strong identity to enhance your kitchen experience.
For chefs and catering professionals, we have developed the Brigade Forgé Premium and Maestro ranges. The answer to intensive use is robustness, balance, and impeccable edge retention. These knives are forged to withstand the most intense service while guaranteeing consistent performance.
The best knives for everyday use are those that combine practicality, durability, and ease of maintenance. Our Brigade Bois, Métalis, Silicone, and Georges ranges are the perfect answer. They are designed to accompany you in all your daily preparations, from peeling vegetables to slicing bread.
The choice of blade depends directly on the food to be cut and the action to be performed. Each blade shape is optimized for a specific task, ensuring greater efficiency and safety. Here are the essential knives and their uses.
The paring knife is the small indispensable knife for all precision work. Its blade is short (generally less than 10 cm) and pointed. It is used for peeling, paring, and turning vegetables. It can also be used to pit fruits or trim small meats with precision.
The Santoku knife is the versatile Japanese-inspired knife. Its wide blade, often with a Granton edge to prevent food from sticking, is perfect for three actions: slicing, mincing, and chopping. It is ideal for vegetables, fish, and boneless meats. Its shape makes it particularly maneuverable.
Yes, the chef's knife, also called a "slicer," is the most versatile knife in the kitchen. Its blade is wide and rigid. It measures between 15 and 30 cm.
This allows it to perform approximately 80% of cutting tasks. You can chop herbs, mince vegetables, or cut large pieces of meat.
The fillet knife is used, as its name suggests, to fillet fish. Its blade is long, thin, and above all very flexible. This flexibility allows it to perfectly follow the central bone of the fish to detach clean fillets without losing flesh.
| Profile | Recommended Ranges | Characteristic |
|---|---|---|
| Gastronomy Enthusiast | Louis, Furtif, Absolu, Guy Savoy | Noble materials, refined aesthetics, cutting precision |
| Professional Kitchen | Brigade Forgé Premium, Maestro | Robustness, hygiene, industrial dishwasher safe |
| Daily Kitchen | Brigade Bois, Métalis, Silicone, Georges | Practicality, durability, controlled price |
Nitrox® is a high-performance stainless steel used in several TB-1648 ranges, including the Louis range. Its composition combines good edge retention, increased corrosion resistance, and the ability to achieve a very sharp edge after sharpening. Other ranges use cutlery-grade stainless steels selected for their compatibility with the target use (intensive professional, daily, gastronomic).
A TB-1648 kitchen knife retains its sharpness for several months with regular domestic use without resharpening if three rules are followed: use a wooden or polyethylene cutting board (never glass or marble), hone weekly with a ceramic rod, and dry immediately after washing. Full sharpening on a whetstone (1000 then 6000 grit) is recommended once or twice a year depending on the intensity of use.
