In Focus sknife
The cutting
edge
Meet Michael Bach, the man behind sknife – a brand which has proven so popular with Michelinstarred chefs it is only found in world’s best restaurants. HoReCa finds out more about this Chef Franck Giovannini (right) with his special exceptional Swiss outfit… steak knife pictured with Michael Bach, sknife founder and CEO
Michael, sknife is a brand name synonymous with quality but tell us about how you came to design knives and then build your brand? Our sister company CeCo world-of-knives.ch – distributor of high-quality knives from Japan and Solingen in the Swiss market – has made excellent contacts in the
top gastronomy for 20 years. Several top chefs asked for a sophisticated steak knife made in Switzerland, which resulted in the foundation of sknife and the launch of the sknife steak knife in August 2015. Typically, how many new products do you launch annually?
We have several products patented and in development. As everything is manufactured entirely by hand, finding good manpower limits us. What dynamics are needed for a quality knife, particularly in a hospitality setting? Gong by the motto “form follows function”, the design
Did you know? Ten chefs with three Michelin stars use sknife products in their restaurants, the most recent being chef Julien Royer in the three-star restaurant Odette in Singapore. 36 TABLEWARE INTERNATIONAL: HoReCa
of the sknife knives is formed by working closely with first class cuisine and knife specialists in Switzerland. The smooth transition from the handle to the blade allows ergonomic cutting and makes the knife a real pleasure to hold. Due to the optimised design, the cutting edge is contactless with the surface. To meet the requirements of hospitality settings, the material used for our products are manufactured extra-thinly. Your knives are now used in many Michelin-star restaurants – remind us how many, and tell us
