The bee and the spring of the knife are part of the same piece of Damascus steel, forged in our workshops in Laguiole.
The Damascus steel blade is :
- unique because the patterns of the steel layers are never identical.
- an emotion brought to the knife by the fact that it is made in a totally manual way
- Carbon steel: very good edge retention and easy to sharpen, but which gives little or no steel taste to food.
-Easy to maintain: you use it regularly, wipe the blade after each use. You use it occasionally: remember to grease the blade to avoid a loss of contrast between the different layers of steel (silicone type grease, white grease, etc. without acidity).