Know more about cutlery
GOYON-CHAZEAU kitchen knives
Since the 1950s, Coutellerie GOYON-CHAZEAU has cultivated artisanal cutlery know-how. It creates and crafts knives and even specializes in forged cutlery. It also manufactures a few lines of cut knives.
The demand for quality, the search for ergonomics, noble materials and careful manual finishing make GOYON-CHAZEAU knives objects that we love to use, pass on and show off!
The art of Coutellerie GOYON-CHAZEAU
Cutlery art is the art of the master cutler.
And all the work and value of a master knife maker rests on his ability to qualitatively combine and organize the different stages of making a knife. This requires knowledge and techniques, good partners, taste and creativity!
For more than 70 years, the GOYON-CHAZEAU generations have been training and succeeding each other in this mastery of cutlery by organizing, one after the other, the stages of manufacturing a knife which we call the “ranks”.
A GOYON-CHAZEAU knife uses at least 40 manufacturing ranks (for the simplest knives) and is made with exclusive supplies from Thiers city basin, the capital of French cutlery for more than 6 centuries.
This applies to table knives, cutlery pieces, pocket knives and kitchen knives.
Exceptional materials for exceptional kitchen knives
There are kitchen knives and Kitchen Knives. While the overall shape gives the idea that nothing looks more like a knife than a knife, that’s just a visual illusion.
Indeed, what makes the knife valuable is the manufacturing method (cut, forged, etc.), the number of finishing stages and the quality of the materials used in manufacturing.
Steels for GOYON-CHAZEAU kitchen knives
GOYON-CHAZEAU kitchen knives are made using two manufacturing methods.
Forging is our brand’s favorite method. It is made on the basis of X46Cr13 steel. This forging steel meets French and European standards.
The different stages of forging give the steel a more homogeneous molecular structure than classic steel (a bit like removing lumps from pancake dough).
This gives more robustness, solidity to the knives and the cutting edge offers better cutting quality and is also easier to maintain.
Our Tradi range is made from full tang cut steel. To guarantee a durable and easy-to-maintain edge, we make these kitchen knives with Sandvik 14C28N steel, an ultra-high-performance stainless steel enriched with carbon.
High-end materials for knife handles
Our kitchen knives lines use woods recognized for their quality and durability.
Le Thiers Cuisine line, forged, uses juniper wood, with a peppery scent, or olive wood, common in cooking.
The Tradichef line, also forged, offers an oak handle, a robust wood which underlines the authenticity and traditional character of the line.
The Tradi line, in cut steel, is available in ebony with sapwood – a very dense and resistant wood -, olive wood, walnut – very French – and timeless ebony.
Audacieuse, forged line is made from Evergreen, an environmentally friendly material that is robust, extremely durable and resistant to water and humidity.
Finally, the Stylver line, forged hollow handle line, is all stainless steel for those who want to have knives that are easy to maintain.
So, everyone can find the quality kitchen knife that suits them at GOYON-CHAZEAU.
The different kitchen knives
Each GOYON-CHAZEAU line proposes several knives to adapt to the different needs of culinary preparation and cutting.
These are small knives ideal for culinary preparation.
We distinguish :
• The paring knife which has a blade approximately 10 cm long and very sharp. It is essential because it is used for peeling, slicing and cutting all types of food, and for trimming meats.
• The peeling knife which is recognizable by the curved shape of the blade and its small size. It is very popular for peeling and cutting foods that fit in one hand. It is also very practical for turning and removing damaged parts of fruits and vegetables, hulling strawberries or mushrooms and carving your food to obtain aesthetically pleasing dishes.
• The sandwich knife, with a thin, long blade. It is used for slicing and spreading bread but also as a paring knife with a long blade (12 cm), very useful for remaining agile when preparing large fruits and vegetables, for example.
These are essential knives in the kitchen. They are multi-purpose and so allow you to cut, slice, chop, break, open, flatten, lift and handle more or less all foods.
There are several blade lengths ranging from 15 to 25 cm.
Among the chef’s knives we also find the Petty knife (Tradi Line at GOYON-CHAZEAU). This knife of Japanese origins straddles the paring knife in its size and the chef’s knife in the width and shape of its blade.
There are several shapes of Japanese knives, each shape of blade having a very specific purpose linked to the culinary art of Japan.
At GOYON-CHAZEAU we have chosen to make the Santoku, a knife that is easily transposable to Western culinary and knife handling habits. This Japanese knife is the equivalent of Eastern chef’s knife. Its wide blade with a curved edge will allow you to scissor and chop fine herbs, easily cut sticky foods like fish and raw meat and slice all types of fruits and vegetables.
Each meat knife has a dedicated use.
• The Steak Knife is the only knife present in both the kitchen knife and table knife lines. It is specially dedicated to meat.
Its pointed blade, combining the spirit of the slicer and the boning knife in a reduced version, allows you to easily cut cooked meat for optimal tasting.
Meat lovers will prefer the smooth blade version, which cuts meat without tearing it, and those looking for ease of maintenance will opt for a blade with micro-serration to combine business with pleasure.
• The slicing knife, also called a “slicer”, has a long, pointed, thin and rigid blade, which makes this knife the ideal partner for cutting raw or cooked meat.
• The boning knife is the essential knife for all butchers and all people who work with a raw piece of meat. The boning knife allows you to remove bones, but also tendons, and bits of fat. It has a very sharp and relatively short blade (generally 12 or 13 cm) in order to be very handy.
• The ham knife. It has a 30 cm straight blade with a round tip and cells. The ham knife allows you to cut thin slices of bulky and somewhat hard foods such as ham, cooked or dry.
Several types of fish knives exist. Our range offers two:
• The filleting knife, a fish knife aesthetically identical to the slicing knife but conversely offers a very flexible blade which makes it the ideal knife for lifting fish fillets and making carpaccios in the blink of an eye!
• The salmon knife which has a narrow blade of around 30cm, and allows you to cut thin, even slices of salmon (or other large fish). The tip of a salmon knife is worked in a broad or rounded point, in order to facilitate penetration into the flesh of the fish and preserve its appearance and texture.
The blade can be smooth or with cells. An aleolated blade prevents food from sticking to the knife when cutting, which frequently happens with fatty fish like salmon.
Other kitchen knives
Finally, you will find other knives in our range of kitchen knives such as:
• The Tomato Knife, one of the rare kitchen knives with a serration. Its small teeth help to cut tomatoes or other soft fruits and vegetables into thin slices or small pieces without crushing them.
• The recognizable bread knife with its large serrated blade. It cuts the crust like the crumb of bread without crushing it. It is also effective for cutting a brioche without crumbling it, or for cutting into the thick skin of cucurbits.
• The carving fork, meat fork which, with its two long tines, allows you to easily turn, catch and cut large pieces of meat without burning yourself!
• The sharpening steel, the most common blade maintenance accessory because it allows immediate sharpening, without preparation or installation. It can be used after each use of a knife for regular maintenance of its cutting edge.
Explore culinary Art with GOYON-CHAZEAU kitchen knives and entire culinary range
Whether to sort your food, to prepare it for cooking or tasting, or to cut it to prepare your portions, you will find the knife you need at GOYON-CHAZEAU.
Discover the full extent of our range of high-end, handcrafted and 100% French kitchen knives on our online store, and also discover the prices of each model. Enjoy cooking with a cutting experience that will convince you that you have made the right choice of knives! We look forward to having your opinion and feedback after using a Goyon-Chazeau product.
Kitchen knives for all styles
So that you can find the knife that suits to you, GOYON-CHAZEAU offers 5 ranges of kitchen knives:
Le Thiers Cuisine
Forged in one of the best cutlery steels, Le Thiers Cuisine kitchen knives are entirely handmade. They offer an everlasting cut thanks to a full cutting edge and razor sharpenning.
Le Thiers Cuisine line answers all specifications and authenticity, traceability and territoriality requirements from Le Thiers® trademark.
Choose between the nice pepper scent of juniper wood handle or the always appreciated olive wood.
Tradichef line offers a very French Sabatier traditional design with Frecnh oak wood handles.
Throughout the centuries, oak is often considered the largest, strongest and most “manly” of trees and therefore underlines the authentic and traditional nature of the Tradichef kitchen knife range.
P’tit Tradi, Grand Tradi
With le P’tit Tradi, GOYON-CHAZEAU returns to an old family anecdote. A very active grandmother who pushed her husband to equip her with efficient knives.
The Grand Tradi completes the job just as effectively on a longer and wider blade while remaining very handy.
Because it’s not just in a workshop that you need good tools; because evrything is more pleasant to do, always goes faster and is better made when you are well eqquipped.
Fully handmade, Stylver cooking knives are light and well balanced in hand, thanks to its hollow handle.
Stylver cuisine shape has been inspired by the curve of hand palm in order to perfectly fit in hand.
Audacieuse owes its name to the oppositions that characterize it :
an in between masculine and feminine style because os its square bolster and central mosaic rivet, the performance of a tool combined with the aesthetic of a goldsmith’s work, traditional cutlery codes opposing to Japanese trends of current cooking knife ranges.
A blade for each use
Chef’s knife, kitchen knife, cooking knife
An essential ! This knife is a multi-purpose knife.
It will allow you to slice, mince, chop, break, open, flatten, lift and handle more or less any food. Opt for a 20cm blade, it is the one that will offer you the larger possibilities.
Available with 15cm, 20cm and 25cm blade.
It’s the Japanese equivalent of our chef’s (cooking) knife.
Its wide blade with a curved edge will allow you to chop herbs, easily cut up sticky foods, like fish and raw meat, and mince all types of fruits and vegetables.
With its thick and very sharp blade about 10 cm, the paring knife will be used to peel, slice and cut all types of food, and to trim meats. You must have one !
Recognizable by its shape (bird’s beak) and its small size, it is very popular for peeling and paring foods that fit in one hand.
It is also very practical for turning and removing damaged parts of fruits and vegetables, hulling strawberries or mushrooms and sculpting your food to obtain aesthetic dishes.
It is a thin and long blade knife.
You can use it to slice bread and spread , but also consider it as a long blade (12cm) paring knife, very useful for staying agile in the preparation of large fruits and vegetables, for example.
It is one of the few kitchen knives to be serrated.
Its small teeth facilitate tomatoes cutting – or other soft fruits and vegetables – into thin slices or small pieces without crushing them.
Essential to all butchers and to all people who work a piece of raw meat, the boning knife allows you to remove the bones, but also the tendons, and bits of fat.
It has a very pointed and relatively short blade (usually 12 or 13 cm) in order to be very handy.
The steak knife is a table knife specially dedicated to meat.
Its pointed blade, combining the spirit of the slicer and the boning knife in a reduced version, makes it easy to cut cooked meat for optimal tasting.
Meat lovers will prefer the smooth blade version, which cuts the meat without tearing it, and those looking for ease of maintenance will opt for a blade with micro-toothing to combine business with pleasure.
Slicing knife, slicer
The slicing knife has a long, sharp, thin and rigid blade, which makes this knife the ideal partner for cutting raw or cooked meat.
Available with 20cm and 25cm blade.
The filleting knife is aesthetically identical to the slincing knife but conversely offers a very flexible blade which makes it the ideal knife for lifting fish fillets and making carpaccios in no time at all!
The ham knife, has a straight 30 cm blade with a round end and sometimes alveoli. This knife will allow you to cut thin slices in bulky and a little hard foods such as cooked or dry ham.
The salmon knife, with a blade half the width than ham knife, can also cut ham but its interest is especially in the low adhesion of its thin blade, very useful for making slices in sticky foods such as raw fish.
You will easily recognize it thanks to its large toothed blade.
It slices the crust like the crumb of bread without crushing it.
It is also effective for cutting a brioche without breaking it, or for cutting into the thick skin of cucurbits.
Its two long teeth make it easy to flip, catch and cut large pieces of meat without burning yourself!
The sharpener is the most common blade maintenance tool because it allows immediate sharpening, without preparation or installation.
It can be used after each use for regular maintenance of the cutting edge.