COOKER serie

  •  Kitchen knives from 8 to 35 cm - for the service. They are hot forged. The economical ranges are made of 3 mm stainless steel and cold forged molybdenum.
  • Maître d’hôtel knives: 20, 23 and 25 cm
  • Slicing knives: from 15 to 30 cm for meat or fish depending on the flexibility of the blade
  • Alveolus knives: for dry ham and thinly sliced fish
  • Curved forks for gripping food
  • Straight forks to guide the cutting process
  • Sharpening steel: 20, 25 and 30 cm

Laboratory knives made of Z47C13 steel with molybdenum and yellow nylon handle, embedded rivets.

  • Black nylon°
  • Rosewood
  • Micarta° (cloth + resin) white
  • Nylon horn style
  • Olivewood
  • Maître d’hôtel knives: 20, 23 and 25 cm
  • Stamina (wood + resin) green or red
  • Leaves
  • Saws

(°) = dishwasher safe

Pocket knives

  • 1 piece, 2 pieces or 3 pieces
  • Different handles
  • Possibility of engraving or filework
  • Laguioles

Chien® Knife


Ostreo™ Range


SAUZEDDE-RODIER : Hand tools, professional knives & scissors

Located in Thiers, French capital of cutlery, Sauzedde-Roddier has been specialized in manufacturing professional hand tools sing 1841, working for various trade and crafts such as electricity, gardening, DIY, tree cultivation; horticulture, basketry, jewelry, echinoculture (breeding sea urchin) and so on.

Our range, expanded over the years, offers competitive products, easy to use and designed to the intensive use of professionals.

Our knowledge – knives made entirely by hand according to the tradition of our- and quality of our French steel blade (xc75*) have led to the reputation of our products.

*carbon steel XC75: carbon 0.75 percent; it ensures an excellent hold of cut and good resistance to breakage


The word edge-tool making stands for the making of cutlery gross items especially for butchery such as butcher leaves, butcher saws, hooks, accessories: spoons, forks and servers for starters…

We go back to the Roman Era where edge-tool making already existed. In Middle Ages all over France, there were as many edge-tool masters makers as masters’ cutlers.

PIGEAT TAILLANDERIE was created in the 1920s and very soon acquired an extraordinary reputation of quality until the 90s. After the last boss’ death, SNETI THIERS-ISSARD bought this company in 1992 and the “old companions” to acquire not only the secret of the hand making but also the continuity. Indeed, edge-tool making is really different from cutlery because even if the steel is the same, quenching and milling are totally opposed.

Leaves and cleavers dedicated to break the bones have to be round-milled whereas the knife is flat-milled. Quenching must be softened in order to avoid violent breaking. The fixation technique is different because is riveted backwards. The best material is mainly used for the making of leaves to assure an unfailing solidity and a non-skid design (box tree). Thus, SNETI THIERS-ISSARD perpetrates the tradition thanks to this making process.