Since April 14, 2025, a historic turning point has occurred in the world of artisanal cutlery: Laguiole knives can now officially bear the ‘Laguiole Knife’ GI marking. This recognition has long been awaited by Aveyron manufacturers, who are now certified by a clear legal framework.
Geographical Recognition Regulated by Law
The Hamon Law on consumption, passed in 2014, enabled the establishment of Geographical Indications (GIs) for industrial and artisanal products, which were previously reserved for the agri-food sector. This official mark of quality and traceability guarantees that production is indeed linked to a defined territory, in compliance with strict specifications.
Laguiole GI Certification Finally Issued
On April 14, 2025, Certipaq, an organization approved by INPI (National Institute of Industrial Property), issued the first ‘Laguiole Knife’ GI certification to a manufacturer who is a member of the SFACL (Syndicat des Fabricants Aveyronnais du Couteau de Laguiole).
Only knives meeting the following criteria will be able to bear this designation:
- Forged fly
- Full manufacturing within a 30 km radius around the village of Laguiole
- Belonging to one of the 7 manufacturers who are members of the SFACL
The ‘Laguiole Knife GI’ marking will be engraved on the heel of the blade, a symbol of authenticity.
Source: France 3 Occitanie – Aude Henry, April 16, 2025. Photo Clément Alet FTV
A Legal Battle Still Ongoing
A competing project, led by the CLAA (Couteau Laguiole Aubrac-Auvergne), aimed to establish a GI covering two distinct areas. This project had initially been accepted by INPI. However, the Aix-en-Provence Court of Appeal, in July 2024, overturned this decision in favor of the SFACL.
INPI then validated the SFACL GI in September 2024. However, the CLAA filed an appeal and brought the case before the Court of Cassation. The legal dispute continues.
A Milestone for French Craftsmanship
Whatever the outcome of the dispute, the launch of the ‘Laguiole Knife’ GI marking represents an important step for the recognition of French cutlery craftsmanship, much like AOCs in agriculture. It offers consumers a clear benchmark and promotes a territory, a craft, and an identity.
