The “forced notch” mechanism is an evolution of the traditional slipjoint system, and often found on French knives such as Laguioles, Saint-Martin or Thiers for instance.
It’s somewhere between a classic flat slipjoint and a lockback.
The blade has a little notch where a part of the backspring comes to lock. Unlike a lockback, it’s rounded and will slip when pushing on the blade to fold the knife. It’s an added safety to prevent the knife from closing involuntarily.
The lock must be “broken” before the blade can be folded slowly in the handle.
Sauvagnat-Grimaud was a cutlery in Thiers, created in 1860, and that no longer exist.
Eric Keller, from Thiers-Issard, came across an old stock of Sauvagnat-Grimaud’s blades from the 1930’s.
The history behind those blades is a bit unclear, but they are what remains of a big production run.
The blades still bear the SG mark with the cuirassier helmet, that represents the helmet of the Napoleonic imperial guard’s cuirassier cavalry.
Blade stamp
Cuirassier
The blades were made of forged Holtzer cast carbon steel, a steel really famous back in the days to make straight blade razors for example.
Credit Frank Pitelet
The original design of the handle is unknown, and Eric created a design matching what it could have been at the time, with an easy pull notch since the blades don’t have a nail nick.
He made 2 different patterns:
A classic 2 pins friction folder with a plain full handle.
And a slipjoint shadow pattern with a fileworked backspring.
On the 2 patterns, the blade is riveted using NOS rosettes to give an authentic feel.
The story of the Douk-Douk started more than 90 years ago, in 1929, when Gaspard Cognet, that everybody called “Gaston”, decided to target the Melanesian market with a new folding knife.
At the end of the 19th and the beginning of the 20th century, Thiers was exporting its knives all over the world, especially in the vast French colonial empire. The MC Cognet was one of the biggest manufactures, and targeting the French islands in the Pacific Ocean seemed a good plan.
The knife was designed to be inexpensive and sturdy.
It is made of 6 parts, a carbon steel blade, a ferro-blackened folded sheet-metal handle, a strong spring nested inside the handle, a bail at the back and 2 rivets to assemble it all… That’s it.
Gaston was looking for a commercial catch for his knife. This was long before Google and Wikipedia and it is in an illustrated dictionary that he found the picture of a local divinity, the Douk-Douk.
The Duk-Duk (or Douk-Douk), sometimes called the god of chaos and doom, is an important figure in the Melanesian culture. The costume is made of a conical hat, a cylindrical mask made of bark, and palm tree leaves down to the knees. He goes screaming in the village, scaring people off, until he reaches the hut of the person suspected of a crime to deliver the punishment. Nobody dares going against him, as death would struck anyone who would raise his hand against the Duk-Duk.
The legend also gives him the power of healing. In this little character, looking like a mix between a pineapple and a fir, Gaston found his symbol. It was patented in 1930.
To complete his design, he opted for a Turkish clip / Scimitar style blade decorated with an electrochemical etching figuring arabesques, to give it a more exotic look.
The Melanesian market was a disaster and the stocks were redirected to other markets in the colonial empire. It finally met success in the French colonies of North Africa where people liked its low price and high quality blade, easy to sharpen, that was even sometimes used as a razor. From there it migrated to sub-Saharan Africa and even arrived in pygmy tribes.
It was carried by the French Foreign Legion and other Colonial troops and reached, with troops reassignment, the middle-east through Lebanon, and South-East Asia through Indochina. In 1939 it became “the national pocket knife” of Algeria.
Vintage Douk-Douk from before 1939
Different variants were created, with different blade shapes: clip point, drop-point or sheep-foot. Some models disappeared like “Le Lion”, “Le Saharien” or “Ed Dib”, all for the North African market. Some are still around like the “Tiki”, another attempt for the Polynesian market, or the “Baraka”, with its nickel-plated handle.
It was so famous (and easy to make) that it also had countless copies.
A copy called Kama
The Douk-Douk gained its infamous killer reputation during the Algerian independence war. Largely available, with a sharp blade and flat enough to be easily concealed it was the perfect weapon. Once open, you can just hammer the two ears at the base of the blade to change it into a fierce fixed blade, ready to stab any private or officer who would dare to enter the Casbah.
It was so dangerous that the DST (French counter-intelligence) considered it as military equipment, banned its exportation to Algeria and seized the existing stocks. Those seized knives were then given to the troops as a utility knife.
In 1962, at the Algerian independence, the repatriated troops and civilians bring back the Douk-Douk to France, where it was unknown, and built up its reputation.
Today the knife is still produced using almost the same process and tools. Only concession to modernity, some models are fitted with a stainless steel blade, but the most appreciated remains the historical carbon steel.
The history of French knife making is primarily the history of the people living in the different regions of France.
Workers shaping blades on grinding wheels and blades catalog
The very first knives were made of flint, the first metallic knives appeared around 3000BC and the first steel knives, along with the first folding knives, were made by the Romans.
During the medieval-age, knife making is developing mainly in some specialized cities like Thiers, Nogent or Nontron, where the ferrule, or ring lock (virole), to lock the knife’s blade, is invented towards the end of the 16th century. Each region has its own craftsmanship and traditions, leading to a wide variety of styles, still made today.
Raw materials to make the knives evolved over time, when a Capucin was only a carbon steel blade, a stag and 2 pins; wood, bone, brass and aluminum or even more noble materials are now common. The very first stainless steel knife appeared in 1921 in the United States and stainless is now widely used but carbon steel is still appreciated by real connoisseurs for being easier to sharpen, more traditional and developing a nice patina.
French knife making have been renowned since the 17th century, when the first knives were exported, through the ports of Bordeaux or Nantes, to Spain, Italy and even Asia.
The industry was at its height in the 19th Century when, for example, Thiers and its area was employing around 25,000 people in knife making. It went down to around 1,700 today.
The 19th Century was also the time of a wider market for pocket knives, that were not anymore only for farmers and workers, as every gentleman had his own knife, to use when going to eat outside. That is when knives became more detailed and luxurious and when more noble material appeared.
After a rough patch in the 1980’s, mainly due to the cheap knives coming from Asia, French knife making has now reborn and is more oriented towards high quality pieces.
Each region has its own style of knife and numerous independent knife makers are creating a wide variety of forms and styles. French knife making is now recognized across the world for its quality, diversity and strong tradition. Some knife makers even export up to 70% of their production.
Today Thiers, in the middle of the old volcanoes of Auvergne, is leading the French production with 80% of the production done by 60% of the knife makers. Then comes Aveyron, Dordogne, with the Nontron and of course Savoie with its famous Opinel.
If you like slipjoints, tradition and fine craftmanship, there is a French knife for you!
