Laguiole Pizza Knives

Choosing the best pizza knife

No single wood suits everyone, so the best pizza knife for you is whichever handle feels right in your hand. A juniper handle comes satin-finished, with a low sheen, while ebony and snakewood are polished and glossy. Each is a natural wood, so the grain varies from one knife to the next. Every knife is sold on its own, so you choose exactly the handle you want. Store yours with the serving pieces, since you use it on the whole pizza before anyone is served.

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Watch the juniper pizza knife

This knife's juniper handle is satin-finished.

Shop this pizza knife

How to cut a pizza with a knife

Let the pie rest for a minute after baking so the cheese can set. Move it to a cutting board, start at the middle, and pull the blade toward you until you are through the crust. Turn the board a little for each new cut, and keep going until you have six or eight slices. One long, steady stroke beats sawing back and forth, and the toppings stay put. If cheese builds up on the blade, wipe it clean between cuts.

Pizza knife or pizza rocker?

A pizza rocker has a long curved blade with a handle on top or at each end, and you rock it down through the pie. You get through the whole thing in one pass, but it takes up a lot of drawer space. With a single-handled knife you use one hand and cut slice by slice, choosing how wide each one is. The one on this page has a handle of wood or horn, and the blade carries Laguiole en Aubrac's name.

Questions about Laguiole pizza knives

Every order includes a care leaflet. Hand wash the knife once the pizza is served, dry it with a towel, and leave the dishwasher for plates.