With 18 employees distributed among the various workshops of the manufacturing chain, the Claude Dozorme cutlery firm produces several hundred knives from start to finish at its site every day. Steel cutting, grinding, polishing, assembly, the key steps in manufacturing a Claude Dozorme stamped product have not changed for over a century. Over this time though, the knife-making trade has incorporated new methods, allied with the emergence of new technologies, to obtain products – knives, forks or even champagne sabres – that are both avant-garde and artisanal, and boast unrivaled quality.
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