pino cuttaia

text by michele massaro

“the work just ended is perhaps the one i’ve experienced with the most emotional intensity.”

chef cuttaia’s bond for his sicily is the same that binds me to my friuli: a bond made of memories and traditions … during the project, pino and i talked about our grandparents, scents, the water of the ditch and the sea, rather than knives.

the knives were then born accordingly from my hands, just like the dishes are born from the chef’s hands. the wood used for the handles could only come from mostly non-commercial essences, rigorously collected in sicily. the shapes of the blades, though maintaining lightness, thickness and japanese precision, recall the lines of our tradition.

cuttaia paring knife:

12 cm blade – symmetrical sharpening – handle in olive wood, carob tree, pirainaru (pear wood)

cuttaia filleting knife:

24 cm blade – symmetrical sharpening – handle in olive wood, carob tree, pirainaru (pear wood)

cuttaia carving knife:

20 cm blade – symmetrical sharpening – handle in olive wood, carob tree, pirainaru (pear wood)