As the majority of French Regional knives, the Aurillac gets its name from a city, in Auvergne, central France.
It is one of the classical knives from central France with their typical bourbon blade, like the Yssingeaux, Saint-Martin or Issoire.
But it was not always like we know it today.
By the middle of the 19th century, it was already famous and made by various knife makers, in Aurillac.
When it already had the classic bourbon blade, the handle was very different with usually a rather flat handle and 3 (yes, 3) bolsters, one on each side and one in the middle, with various decors.
Matthieu Herrero made a re-edition of the primitive form.
It’s by the end of the 19th century that the modern form appeared, with the “fat” handle, traditionally made of horn or wood.
The general form remains the same and we find the same recess at the end of the handle, used as some sort of easy pull.
It is a peasant knife, made for hard work with a strong bolster on top.
The knife felt into oblivion for a while before being relaunched in 1990. Today, like most of regional knives, the production is made in Thiers.
An elegant and strong knife, really comfortable, both in the hand or in the pocket.
Find this knife on http://knives-of-france.com