A restaurant owner dad, a childhood spent hanging out in kitchens and a phrase that came back as a leitmotif:
"There are no good cooks without good knives!"
This is how my passion for knives was born in a few words.
At the age of 12, my father gave me his first knife, a paring knife that he kept preciously from his apprenticeship. You know, the kind of knife that is worn out by regular sharpening, but still terribly sharp. How proud I was to have a knife of my own! From then on, I would look for anything in the kitchen that could fit under the blade of my tool, shallots, tomatoes, sausages... My favorite thing to do was to cut herbs.
One Christmas, I received my first knife case as a gift with this recommendation from my father:
"To each knife its use".
The one I preferred to use was the chef's knife. I was so proud to be able to reproduce my father's gesture that I admired so much: slicing vegetables while keeping the tip of the knife always in contact with the board. Of course, I quickly learned, with a few nail tips missing, that the placement of the fingers was very important...
I still own this case.
Over the years, as my passion grew, my collection grew. It is impossible for me to pass by a knife without looking at it, touching it, checking the edge of its cutting edge, holding it in my hand and judging its balance.
Since then, I have become interested in knives from all over the world, with a particular fondness for Japanese knives and the virtues of Damascus steel blades.
It is this passion that I want to share with you through: Damascus Steel.