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Laguiole Knife

Text: Yoshiko Nagai


When I have a meal in France, I am reminded that eating is a battle. We spear our food with our forks, then slice through it with our knives. We devour the life force of our food and use it as energy for ourselves. Laguiole is a commune within the Aubrac region that is famous for producing knives. When you live upon the land alongside grazing cattle and livestock, a knife is an indispensable tool. For the knives from Laguiole, they use ox horns are used to create the handles and two varieties of layered steel are worked to form the blade. Some of these fearsome specimens are displayed in a museum—from their form you can truly sense the beauty of the land in its incorporation of living creatures. I wonder if they are created in this way in order to feel the warmth and the soft touch of those majestic creatures that dash across the plateaus.

Yoshiko Nagai
She became an independent curator, after having worked for a company planning and producing cultural activities. She connects creators, artworks, and audiences by creating and communicating values in a way that suits the environment. She is the author of “Out of line,” an exhibition by Alison Turnbull (2020, Tokyo), and the booklet Materia Prima, which is published irregularly.

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