For creating the design for this knife we put heavy focus on a down-to-earth nature, clean lines and the practical use. The choice of high-quality materials, the craftsmanship’s uniqueness, and the knife’s versatility round out the overall project. Since Mr. Weissgerber prefers to work with large knives, both the blade dimensions and the knife’s handling and balance were tailored accordingly.

Total length: 312 mm

Blade length: 190 mm

Blade steel: layered damascus steel (stainless / powdermetallurgical)

Handle material: giraffe bone

Handle inlay: 925 sterling silver

Rivets: mosaic rivets

Construction

The knife was crafted using the so-called full tang construction, which is characterized by maximum stability. The two handle scales were secured with rivets and additionally glued. To ensure the highest possible ease of maintenance and durability, the blade steel chosen was stainless, powder-metallurgical layered damascus steel. The two steels, forged together, perfectly combine the properties of hardness and flexibility and are characterized by a wood-like grain.

Handle material

Bone was used as the handle material because, in many cultural circles, the material also has a connection to the kitchen and is frequently used, particularly in French cuisine. Even though giraffe bone isn’t on many menus, I chose this material because it is one of the strongest and largest bones that can be worked with. It is particularly resistant to moisture, and even with a firm grip, no marrow is exposed. Additionally, the front and rear sections of the handle have been textured to ensure an even better grip.

Hand engraving

A 925 silver plate was fitted into the side of the handle material, and the inscription was engraved by hand under a microscope. Hand-engraved designs appear significantly more refined than machine-engraved ones, as the edges can be cut much more precisely, the curves are more elegant, and there is no corner radius as with machine engraving. Thus, with practice and experience, lettering can be engraved much more finely.

“Chef of the Year” Knife Series

In this beautiful knife project, it was also important to me to reinterpret the recognizability of various design elements that were also used in a similar form on the knives for the Chef of the Year 2022 (Max Natmessnig) and 2023 (Lukas Nagel). Over the years, this will result in a series of knives that, while very different from one another, harmonize in terms of construction, materials, techniques, and design language.

I wish Mr. Weissgerber much joy with this fine knife, which is made for practical use and will surely be employed for the finest dishes.

Warm congratulations on winning the Chef of the Year 2024 award!

Knife maker Richard Kappeller