So to put it in food terms… You can have the most perfectly cooked steak, but if you’re left with only a butter knife to dive in… you will most likely be disappointed with the meal and have a bad experience. Investing in good knives is a must for those who are constantly searching for the ultimate dining adventure.
The inaugural launch of Cédric Ragot’s collection of specialty knives designed for Maison Henri Mazelier, a fourth generation knife maker from Thiers, France, was in 2012. Up until now, the only carriers of Mazelier knives were select European 3 star Michelin restaurants. Patrons could purchase the knives from the restaurants directly… but now they are finally making their way to the US…and let us tell you, we cannot wait!
We are very taken by the craftsmanship and design of this collection. From the Katana knife inspired by the art of samurai, with its sleek protective and magnetic cap which acts as a knife rest, to the “Haussmann” knife evoking Parisian heritage by using dynamic lines and shapes paying tribute to modernism and creating a twist on art deco stylings. This collection brings a thoughtful and refined experience to the table.
And then there is the over-the-top creative collection of bespoke utensils by Steinbeisser…
Because sometimes the right tool hasn’t even been invented yet… And when the right tool does not exist, why not create one.
Steinbeisser launched the “Experimental Gastronomy” initiative in 2012, bringing renowned chefs and international artists together to realize a one-of-a-kind creative, gastronomic happening. For these events artists create unique, bespoke and experimental cutlery and dishware.
Driven by a search for new ways to enjoy food, these pieces don’t follow the normal rules of usability. Instead, they challenge diners to reconsider preconceptions about the relationship between tableware and the user. They can be loved for their thought-provoking function but also for their beauty. All pieces are exclusive artist collaborations and available on the Steinbeisser site.
