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After several years of work and endless discussion, the Sapper-Gozzi duo, who had previously conducted the study that enabled us, together with some of the most interesting European chefs, to create the sophisticated series of saucepans named “La Cintura di Orione” in 1986, return with a new project that is directly linked to the same design process, and one that follows the same meticulous standards of research.
“I think it may be interesting to dwell for a moment on the historical and cultural references offered by three types of knives that I consider essential, and that are included in our series: the Cook’s knife, the Carving knife and the Steak knife. They remind me of the Mediaeval “cleaving” and “table carving” knives illustrated by Taillevent (1312- 1395). Guillaume Tire (also known as Taillevent because of his enormous nose that cut through the air), cook to Philippe VI, was the first professional chef in history. At the head of a group of court chefs, he wrote a book (“Le Viandier”, 1380 circa) that marked the dawn of cooking as we know it today.
I believe that “carving and table knives” offer a true portrait of the knife and its historic and industrial development. The “Carver” was the person who had the task of cutting joints of meat, replacing the function of the “Cleaver” in the early 16th century (in fact what was then known as a “cleaver” knife is equivalent to what is now the paring knife). The Cook’s knife, which in Italian bears the dialect term Coltellaccio, well expresses the image of a great chef’s primary knife, while the Carving knife is better suited to female hands. The Steak knife can be thought of as a knife appropriate for all sorts of uses in the kitchen, though it is also indispensable for a table setting when the menu includes fine meats on or off the bone. It should have a smooth sharp edge, for precision cutting without crumbling the meat.
I have always aspired to create a set of knives suitable not only for great chefs and domestic gourmets, but also for housewives. On account of their sharp edges and pointed blades, knives provoke an immediate impression of fear. And indeed, knives are dangerous implements if they are not used carefully. There is no need to be afraid of them, but they must be employed with the necessary respect and caution, so that the user gradually acquires a natural skill in their handling.
I have often observed kitchen staff at work, and I have seen how accidents can be prevented simply by handling knives correctly. This led me to develop a number of basic concepts regarding size, shape, blade and handle. These parameters determine the type of knife: the blade, of appropriate length, must be very sharp, the handle must be ergonomic in size and shape, and it must offer a sure grip so that it can be controlled easily and firmly. In general, handles should be in proportion to the size and weight of the blade, but, in my opinion, this is not an absolute rule: it all depends on what the knife is used for. It is essential to consider the hands as an integral part of every utensil, which is why it has to be made so that it can be firmly gripped.
On the basis of these considerations, we worked on the definition of the new set of knives in “La Cintura di Orione” for several years, and now I can say that I am satisfied with the results. If we observe the knife handles, we see that Richard Sapper has most effectively developed the aspects that I feel so important, by dedicating proportionately greater space to the handle with respect to the blade: the handles are in fact different in size – larger – with respect to those of conventional knives. The Paring knife and the Steak knife are good examples. Holding a knife with confidence: this is the secret of good results”.
Alberto Gozzi
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