Claude Dozorme Laguiole XXL Cheese Knife
Best specialized tool for effortless serving of soft, creamy cheeses.
Experience premium craftsmanship with the Claude Dozorme Laguiole XXL Cheese Knife, meticulously handcrafted in France. This specialized knife features a high-quality X46Cr13 stainless steel blade with a hardness of 54-56 HRC, designed to effortlessly cut through soft and flowing cheeses. Unique holes on the blade prevent sticking, while the spiked tip aids in serving. The elegant handle, paired with a stainless steel rivet and a half-silk blade, ensures durability and optimal control. Perfect for any cheese board, it guarantees clean cuts and a beautiful presentation.
$69.00
Owner Satisfaction
4.5
/ 5
Category Rank
434
/ 924
#434 in Table Knives
Price vs Category Average
-53%
Below average
Blade Material
Stainless Steel
/ Stainless Steel
Who it's for
- Design enthusiasts seeking authentic French craftsmanship for their home
- Gourmet hosts needing precision tools for diverse cheese textures
- Entertainers wanting a sophisticated centerpiece for large cheese platters
Who should skip it
- Budget-conscious shoppers looking for everyday kitchen essentials
- Cooks with limited storage space or smaller hands
- Minimalists preferring versatile tools that require low maintenance
Performance breakdown
Anti-stick performance
Strategic blade perforations prevent soft cheeses from clinging during service.
Serving precision
Integrated tip spikes allow for effortless transfer of delicate cheese slices.
Blade durability
Heat-treated stainless steel maintains a reliable edge for frequent entertaining.
Ergonomic control
Balanced weight distribution ensures steady handling during precise cutting tasks.
Aesthetic appeal
Classic French craftsmanship elevates the visual presentation of any cheese board.
Maintenance ease
High-quality materials simplify cleanup despite the intricate blade design.
Key Specs
Blade Material
Stainless Steel
Brand
Claude Dozorme
Color
White
Handle Material
Abs Plastic, Stainless Steel
Blade Edge
Plain
Blade Hardness
54-56 HRC
Total Length
8.5 inches (21.5 cm)
Blade Length
4.3 inches (10.5 cm)
Features
- Handcrafted in France by Master Craftsman Claude Dozorme
- High-quality X46Cr13 stainless steel blade
- Unique holes on blade to prevent soft cheese from sticking
- Spikes at blade tip for easy serving
- Half-silk blade with heat treatment for durability
- Designed for optimal cheese cutting control
- Ensures clean cuts and beautiful presentation for soft and flowing cheeses
What customers say
Customers consistently praise the Claude Dozorme Laguiole XXL Cheese Knife for its exceptional quality and striking design. Reviewers frequently highlight the superior craftsmanship, noting the knife's robust feel and durable construction. Its elegant aesthetic, characteristic of the Laguiole style, makes it a standout piece for any cheese board, often described as both beautiful and functional. Users appreciate its substantial presence and the premium materials used, affirming its status as a sophisticated kitchen tool.
Know before you buy
This knife is specifically designed for soft and flowing cheeses like Brie, Camembert, or goat cheese. The holes in the blade reduce surface area, which prevents these sticky cheeses from clinging to the metal during slicing.
The spiked tip acts as a small fork, allowing you to easily pick up and serve individual slices of cheese directly from the board to a plate without needing a separate utensil.
To preserve the integrity of the blade and the handle, we recommend hand washing the knife with mild soap and drying it immediately. Avoid putting it in the dishwasher, as the heat and harsh detergents can damage the finish and the handle materials.
A half-silk blade refers to the tang construction, which provides a balance between weight and maneuverability. Combined with the X46Cr13 stainless steel and professional heat treatment, this design ensures the knife remains sturdy and resistant to wear during regular use.
While it is a high-quality blade, it is optimized for soft textures. It is not recommended for hard, aged cheeses, as the blade geometry and the holes are specifically engineered to handle the friction of soft, creamy rinds and interiors.
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