Dive into the heart of our village, where the tumultuous waters of the Durolle have inspired a cutlery passion passed down from generation to generation since the late 19th century. The craftsmanship, deeply rooted in our history, demonstrates constant commitment and perpetual evolution.
My grandfather, Étienne, elevated our local activity into an exporting company to Egypt and Africa with the manufacture of knives for the navy. Unfortunately, the 1929 crisis ended this commercial venture.
Subsequently, a transition to a more traditional activity dedicated to culinary professions was initiated. The 1950s saw his son, Jean, respond to the growing demand in France with knives intended for housewives.
To produce quickly and in quantity, Jean acquired an abandoned sawmill. With the support of his wife, the company developed, specializing notably in utility kitchen knives, table knives, and oyster knives.
The La Fourmi brand, rooted in excellence since its creation in 1899, made history by introducing the famous Laguiole knives to French tables, previously reserved for men’s pockets.
When I joined the company in the mid-90s, I was welcomed by more than 1,400 square meters dedicated to our activity, a turnover reaching one million, and a commercial positioning initially low to mid-range.
The 2000s presented challenges, with La Fourmi in the shadow of fierce competition. However, thanks to our resilience, new technologies, and targeted investments since 2006, we have expanded our range, improved the quality of our knives, and maintained competitive prices. Each knife results from the collective efforts of our entire team, embodying our distinctive know-how.
Despite economic shocks and global competition, La Fourmi remains unshakable, as does our commitment to the artisanal trade. A huge thank you to our loyal customers, the true pillar of the recognition of French know-how, and let’s not forget our motto: ‘La Fourmi fait bon profit!’
