Basque knives today
Notre Couteau à Jambon
Is inspired by the one that my greatgrandfather used to cut thin slices from country hams. These very thin strips, known as “chiffonnades”, melt in the mouth, bringing out the delicate flavor of Southwestern hams. Prepared in the middle of winter on every farm, hams were dried in attics or souillardes for several months. In 1534, François Rabelais cites “Jambon de Bayonne” in Gargantua, where he describes Grandgousier, Gargantua’s father, as having “ordinairement bonne munition de jambons de Mayence et de Baionne”. Our Couteau à Jambon, used every day to taste these hams of character and tradition, has a handle made entirely from ewe’s or ram’s horns. Its 25cm long blade, in stainless or carbon steel, is perfect for slicing finely.
Le Xistera
A tribute to Basque pelota players. The shape of this knife symbolizes the chistera, a kind of long, curved wicker basket, attached to the hand by a leather glove, which is used to throw the pelota back against the fronton. The yatagan-shaped blade is made of carbon steel and stainless steel. The handle is made of boxwood to resemble wicker, and a darker wood to represent the leather glove of the chistera. It features a square-notch spring system.
The Duke and the Txuleta
Our table knives, the Duke and the Txuleta, can be found on the tablecloths of Basque restaurants and in the homes of traditional food lovers. Handles are available in wood, horn and madreperlato resin. The Txuleta blade is an exact reproduction of a butcher’s knife from the 4th century BC. The Duke’s blade takes its aesthetic cue from the table knives used by the nobility and bourgeoisie who came to Biarritz in the late 19th and early 20th centuries. The Couteau Basque de Cambo is also a table knife, engraved with traditional Basque symbols.
Le Brise-Lame
Dates from the late 19th century. It was made by cutler Pierre Dufourcq. Our workshop unearthed it from the past and now makes it for the town of Anglet. Its name is inspired by the Anglet marina on the banks of the Adour. The handle can be made from a variety of woods, including blond horn, black horn, Basque sheep horn, ram horn and mammoth ivory. The blade, in forged carbon steel or stainless steel, is engraved with 7 “S” representing the seven Basque provinces. It features a square-notch spring system.
Le Couteau Makila
The Couteau Makila is a folding knife from the Basque Country, whose handle shape is inspired by the Makila handle. The Makila or Makhila is “the stick of the Basques”. Most often made of medlar, hazel or chestnut wood, it was used for walking, herding and settling disagreements between two camps. The Couteau Makila was created in 2009, at the Couteau Basque workshop in Anglet, the only manufacturer of this authentic closing knife, each piece of which is unique. Its handle, made entirely from the finest blond or black horns and local or exotic woods, is engraved at the tip with an ancient Basque symbol. Its yatagan-shaped blade, in stainless steel, carbon steel or Damascus, is reminiscent of the old regional knives of the Southwest. The blade opening and locking system features a rotating brass or stainless steel ferrule.
