Silke chef’s Knives For raadvad

When I travel, I always like to look at and photograph textiles, ceramics and metal objects. I find the Japanese expression particularly inspiring, and when I was asked to design a series of chef’s knives for Raadvad, the process happened to coincide with several trips to Japan. Here, I watched the sushi chef cut up fish and vegetables, and I noticed that many Japanese chefs place their thumb and index finger on the blade – not the handle – when they work. Although one may be reluctant to grip the sharp blade itself, such a grip does give the chef more control in chopping and slicing without requiring extra strength. So I filled my drawing table with brass plates, cardboard and clay and began to shape knives with a soft, natural transition from handle to blade, a place to rest the thumb and index finger and a soft edge for the pinkie. Once the model had the right ergonomics and the right visual expression, I drafted the final details on paper, including a rounded, blunt knife point that is sturdier and less prone to breaking but still capable of making a precise cut.

The series includes eight different tools to handle every kind of cooking. From the large vegetable knife to the small filleting knife and a smaller knife with a serrated blade – originally intended for tomatoes but also useful as a nimble little bread knife in the basket of morning rolls. I love kitchen utensils, and with the characteristic transition from handle to blade I aimed to give the chef’s knife series an expression with the same appeal as quality carpentry and metalworking tools.