Doppia Knives - Double Edge Table Set - 6 pieces - Black Lucite
Doppia Knives - Double Edge Table Set - 6 pieces - Black Lucite
Doppia Knives - Double Edge Table Set - 6 pieces - Black Lucite
Doppia Knives - Double Edge Table Set - 6 pieces - Black Lucite
Doppia Knives - Double Edge Table Set - 6 pieces - Black Lucite

Doppia Knives - Double Edge Table Set - 6 pieces - Black Lucite

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- PLEASE NOTE! -
-ALL ORDERS RECEIVED AFTER DECEMBER 15TH WILL SHIP IN JANUARY 2022-

During one of the many meetings Andrea Berti and I had, while we were designing my Limited Series Knives, we started talking about the quality of meat in the US. While I am very happy to be back home in Fiesole, I do have to admit, at times I miss the exceptional quality or beef I encountered while living in America and I sincerely wish that some cuts like a good Tomahawk were a bit easier to find at our local butchers, here in Tuscany... 

Once we were done digressing about steaks, cuts and preparations, we obviously started talking about the blades used to portion this delicacies once they arrive at the dining table. In the two decades I spent across the pond, I was lucky enough to travel, taste and learn a lot about the American beef heritage, which I admittedly consider in average better than European meat, but whenever I went to a restaurant (upscale or a hole in the wall) I was offered a serrated knife to cut into my meat.

There is a hint of showmanship each and every time a waiter swaps your regular table knife for a more "aggressive" and efficient meat blade... serrated knives ooze masculinity, strength and efficiency, but in my humble opinion are not the right tools to properly enjoy a steak; they rip through the protein, they are not saddle in their cut but aggressive and damaging. A proper cut of any meat should be clean, smooth and well defined, not chainsawed by the teeth of a knife that simply allows you to exercise more strength camouflaged by efficiency. 

While going down the rabbit hole of this conversation, Andrea paused for a moment and bursted: "Oh mamma, I got to show you something". He disappeared in the back of the factory, just to return  couple of minutes later with a huge grin on his face and a wood box in his hands. "Look at these" he said, "We designed them with versatility and easiness of use in mind, but Italians are not as progressive as you might think, especially when it comes to food... While we believe this is a great idea, our market is not really ready for it, but maybe....".

I completed his sentence as if it was a rehearsed: "Yes, they are absolutely perfect for the America market". I brought their test set at home and I have been using it for about a couple of weeks now, and oh how much fun they are!

These Doppia knives are a true product of ingenuity and extreme craftsmanship; they carry a serrated blade on one side and a super sharp and clean edge on the other. These fantastic eating tools are completely symmetric in their weight, and no difference is felt when switching between the two profiles. The blade is the same used in Berti's traditional steak knives, and it travels through a porterhouse as if it was butter, but when it comes the time to start carving a bone, a chicken or even deboning a fish, the versatility of these blades is comparable to nothing.

These knives are the quintessential representation of our Super Tuscan philosophy: they blend heritage and tradition with innovation and the quest for versatility.

We are presenting them in this first iteration with Black Lucite Riveted Handles. The look is technical and a bit aggressive, but the solid color can work on almost any table setting. These blades are sold in a box set of 6.

I am so curious to hear what you think about this new crazy idea... hopefully you will fall in love with them just like I did.