Tableware's not dead
This collection intends to get away from the comforting recipe followed for much too long by tableware makers. This recipe can be summed-up in three points: a nice shape, precious materials, and a stifling search for a sober harmony. If we keep going this way we will end up dying of a muffled boredom. We need to take more risks, in terms of design as much as materials, which would not simply be grossly precious but would make sense for those who use the knives. And we could find some spice in dissonance.
Not Just A Pretty Face
Offspring to the “Spring Heeled Jack” line, but for a table purpose. Slight silhouette modifications allow to get better ergonomics for the restaurant use. The design is heavier than on my previous collection and shows more obviously on which side the cutting edge is.
Cut the bullshit!
Better, stronger, cheaper, nuff said.
ITO, Samuel Guichard, by Roland Lannier
Sleek and elegant steak knife. Slightly narrower than our other collections. This design is by Samuel Guichard and I haven't changed anything on it, I just make small batches of knives. The sheath is hand-sewn by Chantal Trocmé.
Why so serious?
This knife is meant to hustle the world of knife-making, currently stuck in its traditional ways. It can accompany you at the restaurant in order to shake up the codes of tableware, and allow you to fully enjoy the gastronomic experience. Its name is also a tribute to the late Heath Ledger, who embodied the Joker in Christopher Nolan's Batman movie.
Spring Heeled Jack
A tribute to a couple of contemporary artistic expressions : Street Art and Comic Book. Spring Heeled Jack was in the center of an urban legend, in Victorian London. He was a sort of tricky creature, capable of leaps the size of a building. He was also the source of inspiration for one of my favorite Comics character...
INO, Samuel Guichard, by Roland Lannier
Cute and elegant slip-joint knife, for everyday (mostly culinary) use, made in a quite eco-friendly way. This design is by Samuel Guichard and I haven't changed anything on it, I just make small batches of knives. The pouches are hand-sewn by Chantal Trocmé.
Unfuck the world! - Paring
A nasty paring knife, in a good way.
Unfuck the world! - Fillet
Probably the sharpest knife among all of our collections. Perfect for fishes, but also for any kind of super thin cuts on meats or veggies. We also make a non-flexible version sometimes.
Unfuck the world! - Slicer
The non-flexible version of our filleting knife. Perfect for your carving actions in front of your guests.
Unfuck the world! - Chef
Why Chase Michelin stars when you can grab Bibendum by the handle?
