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About Jean Dubost

Jean Dubost’s legendary knives and flatware are made in the Thiers region of France. Dubost’s cutlery combines the traditional craftsmanship for which the area is famous with a contemporary flair for color. Whether you’re looking for a steak knife, cheese knife or pocket knife, Dubost has you covered. For nearly 100 years, Jean Dubost has produced not only the much-sought-after Laguiole knife — with its trademark curved handle and bee insignia — but also three other brands: Pradel kitchen knives and cutting boards; Le Thiers classic cutlery; and Jean Dubost flatware, whose handles come in a mix of materials and hues. Dubost prides itself on innovation. After all, its blueprint may be six centuries old, but its products continually evolve.

New Sales Featuring Jean Dubost & more

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Past Sales Featuring Jean Dubost & more

Sale Ended February 14, 2014

The Winter-White Table

Give your design fresh insight with these inspired options, all in pristine white. You’ll find everything from everyday essentials to whimsical accessories... choose what inspires you, and cultivate a first-rate winter aesthetic for your table.

Sale Ended February 04, 2014

The Winter Table: Elevated Essentials

Set the table for winter with these essentials — their warm, sophisticated style will make you forget how chilly it is outside.

Sale Ended February 24, 2014

Starting at $9: Drinkware Stock-Up

Make every libation an occasion with this extraordinary selection of drinkware. We’ve assembled some of our most elegant cocktail-time options here: all are eminently toast-worthy.

Sale Ended December 25, 2011

The French Kitchen

Add Gallic style to your kitchen with these essentials and accessories. Having a vino-themed gathering? Jean Dubost’s Laguiole cheese knife set and Laguiole en Aubrac’s wine opener are nothing less than mandatory. If you’re looking for everyday basics, we’ve got those covered too, from Emile Henry’s colorful Urban collection of bowls, dishes, and more; and cocottes and fondue sets from Staub (yes, we just advocated having fondue every day).

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