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Laguiole Goyon-Chazeau Paring Knife #36990
When the charcuterie board comes out before dinner, this is the knife that earns a second look and then gets put to work. Hand-made in Thiers, France by Goyon-Chazeau, it has a laser-cut stainless steel core that runs the full length of the knife and natural ebony wood handles riveted directly into the steel — no loose parts, no give. The ebony varies from piece to piece in grain and depth of color, so what arrives is genuinely one of a kind.
At home slicing through hard salumi, wedging aged cheese or trimming dried fruit, it holds its edge through a full board without effort. The blade’s profile is narrow and sharp enough for detail work but substantial enough to handle anything the board demands. Hand-wash only to keep the ebony looking its best.
Best For
- Getting through a wedge of aged manchego or parmigiano without tearing it
- Hosting a wine night where the board is the centerpiece and everything on the table should look considered
- Giving to someone who entertains often and would actually notice the difference between this and a generic cheese knife
- Adding a single well-made knife to a board that already has the right cheeses and meats but needs a tool that keeps up
- X46CR13 tempered stainless steel blade: The blade stamp reads “Acier Trempé” — French for tempered steel — meaning the blade has been hardened for edge retention. This grade holds a working edge through repeated use on dense aged cheeses and dry-cured meats without frequent resharpening.
- Full-tang construction: A single piece of steel runs the entire length of the knife, from tip through handle. This gives the knife more balance and rigidity than partial-tang designs, which matters when you’re pressing through a firm rind or a dense salami.
- Natural ebony handles — no two are identical: Each handle is shaped from natural ebony wood and will differ from the product images in grain, tone and minor surface variation. The dark, close-grained wood is dense and resists moisture better than lighter woods.
- Three stainless rivets secure the handle scales to the steel core
- Made by hand in Thiers, France — the historic center of French knife-making — by Goyon-Chazeau artisans
- Hand-wash only: The ebony handles are not dishwasher-safe. Wash with mild soap and warm water and dry promptly to preserve the wood.
- Also available in walnut and lighter wood handle options if ebony doesn’t suit your board aesthetic
Brand: Laguiole Goyon-Chazeau
Size: 7 3/4w x 1d x 1/2h (in)
Weight: 0.3 lbs
Material: Ebony Wood, X46CR13 Stainless-Steel
Care Instructions: Hand-wash with mild soap and warm water
What These Specs Mean
- X46CR13 Stainless-Steel: A high-carbon stainless steel alloy used in professional cutlery that holds a sharp edge through repeated use and resists corrosion.
Is this knife dishwasher safe?
A: No — hand-wash only with mild soap and warm water. The natural ebony wood handles can warp or crack with repeated exposure to the heat and moisture of a dishwasher cycle, so a quick rinse by hand is the right move to keep the handles looking their best.
What is the blade made from, and how does it hold an edge?
A: The blade is laser-cut from X46CR13 stainless steel — a high-carbon stainless alloy used in professional French cutlery that resists corrosion while holding a sharp edge through repeated use. A single steel spine runs the full length of the knife, meaning there are no weak points where blade meets handle.
Will my knife look exactly like the one in the photos?
A: Not exactly. Each handle is made from natural ebony wood, so the grain pattern, color tone and any small imperfections will be unique to your specific knife. Both sides of the handle may look different from each other as well. That variation is part of what makes each one a one-of-a-kind piece.
What does this knife actually cut well on a charcuterie board?
A: It handles hard meats, aged cheeses, dried fruit and raw nuts — the tougher items on a board that a thin cheese spreader can’t manage. The blade profile gives you enough length and tip control to slice through a dense salami or wedge off a corner of aged Manchego without tearing.
Is this sold as a single knife or part of a set?
A: This is a single knife. It measures 7¾ inches long and weighs 0.3 lbs. Image 4 shows it alongside other handle wood options (walnut and a lighter wood variant) — those are separate products, not included here.
Who makes this knife and where?
A: It’s made by Goyon-Chazeau, a French cutlery house based in Thiers, France — the historic knife-making capital of France. Each knife is hand-made by French artisans, which is reflected in both the construction quality and the natural material variation you’ll see from piece to piece.
