Restaurant industry is based on hunger, but today we are no longer talking about physical hunger, but hunger for new experiences. This is why restaurants try to personalize their service as much as possible: chefs create signature dishes, wine lists are carefully paired with food, and the fine art of service should evoke feelings of appreciation and enjoyment, and ultimately result in loyalty to a respective restaurant.
Restaurateurs recognized that the only way to stand out of the crowd is to differentiate their service. Some, like Chef Rudi Štefan from Pelegrini, go so far as to design and brand their own line of ceramics.
Rudi’s long-lasting wish was to design personalized knives. The idea grew and developed for years, until chef Štefan finally found time to make it happen. Chef met Karlo Ban, who by happy chance decided to become a bladesmith. Chef Rudi Štefan and Karlo Ban spent a lot of time together designing the knives that can now be found in Pelegrini. The main guiding principle was to make the knives rustic, hand-made and “to have soul”.
Designing personalized knives implies a combination of mastery, art and psychology. To make a knife according to the client’s request requires a lot of time – to define the design and the actual use of the knife, says Karlo Bans. “At the end of the process, it’s hard to tell who learned more – the bladesmith or the client, because every knife is an individual story and a world for itself.”
The blades on Pelegrini knives are made of 15N20 steel, and handles are made of beech and walnut in various combinations. The two are already working on a new, more exotic line of knives.