Cuts Like A Knife

Simply love this WMF Kitchen Knife Concept for its geometric aesthetics and the fact that it is crafted from a single piece of metal. Essentially, the knife is characterized by blended volume and how the gradient gently mergers the layers. The design screams high-end luxury and me likes that!

Designer: André Marsiglia

14 Comments

  • Hunter says:

    Pretty…

  • NZ says:

    What material is it made out of?

    A good chef’s knife has a Rockwell hardness of at least 55. That usually requires a carbide steel or surgical steel blade. Surgical stainless is preferred for cooking since it does not rust easily.

    However, this material is heavy, so if the handle is made from the same piece of material then the knife will be improperly balanced (too much weight in the handle). When held normally, a good knife balances on or near the middle finger.

    Finally, the curve of the blade of a chef’s knife must be somewhat gradual and constant. This blade appears to curve at the end but features a “point” near the middle and then a flat section from there to the handle. This would make it difficult to use properly.

  • KKD says:

    What software is that at the end?

  • PDE says:

    Software looks like Rhino 3D.

  • mike says:

    Yea actually it’s a chroma type 301 copy..

  • mif991 says:

    Yep, like NZ pointed out, a chef needs to use it. Its pretty good looking though.

  • Daniel says:

    It’s soooo pretty, though.

    My limited experience in the kitchen tells me there are multiple knives for multiple purposes. This has more of a paring or steak knife look…

    Reference this infographic:
    http://www.finedininglovers.com/blog/curious-bites/kitchen-posters-knives/

  • tian says:

    Atrium hand modeling agency
    We specialize in providing customers with new product design and development phase prototype trial
    fungsz2011@gmail.com

  • I don’t really know whether knives can be pretty or not but, if so, this one definitely makes the grade! It just looks like it would be a really nice knife to use, although I am sure it is best left to the experts.

  • great publish, very informative. I’m wondering
    why the other experts of this sector don’t understand
    this. You must proceed your writing. I’m sure, you’ve a
    great readers’ base already!

  • Eric Nanson says:

    Friggin BEAUTIFUL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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